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KMID : 1160620030080020191
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Preventive Nutrition and Food Science
2003 Volume.8 No. 2 p.191 ~ p.195
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Gamma Irradiation of Ready-to-Cook Bulgogi Improves Safety and Extends Shelf-Life without Compromising Organoleptic Qualities
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Jo Cheo-Run
Han Chang-Duk
Chung Kang-Hyun
Byun Myung-Woo
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Abstract
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We investigated the effects of gamma irradiation on the microbiological, chemical and sensory qualities of bulgogi, a traditional Korean meat product. Gamma irradiation reduced the number of coliform bacteria and bacterial colonies counted in Salmonella-Shigella selective agar to a non-detectable level. Thermophillic microorganisms (mainly Bacillus spp.) in bolgogi refrigerated for 20 days were also significantly reduced by 3 log cycles by 2.5 to 7.5 kGy of irradiation, compared to the control. Electron donating ability and shear force of ready-to-cook bulgogi was not significantly affected by gamma irradiation. Irradiation increased the 2-thiobarbituric acid reactive substances (TBARS) value. The irradiated, raw, ready-to-cook bulgogi had significantly higher scores in color and appearance than those of non-irradiated controls from sensory evaluation. The overall acceptance of cooked bulgogi had higher scores in non-irradiated or 2.5 kGy-irradiated bulgogi than the 5.0- or 7.5-kGy irradiated counterparts. In conclusion, irradiation at 2.5 kGy is recommended as a method to improve shelf-life, safety, and to achieve acceptable quality of ready-to-cook bulgogi without any adverse changes in the sensory characteristics.
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KEYWORD
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bulgogi, ready-to-cook, irradiation, safety, quality
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