Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Effect of Autoclaving and Irradiation on Microbiological Safety and Quality of Ready-to-Eat Bulgogi

  • Park, Jin-Gyu (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute) ;
  • Song, Beom-Seok (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute) ;
  • Kim, Jae-Hun (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute) ;
  • Park, Jae-Nam (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute) ;
  • Han, In-Jun (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute) ;
  • Hwang, Han-Joon (Department of Food and Biotechnology, Korea University) ;
  • Byun, Myung-Woo (Department of Food Science and Biotechnology, Woosong University) ;
  • Cho, Hong-Yon (Department of Food and Biotechnology, Korea University) ;
  • Kim, Young-Wan (Department of Food and Biotechnology, Korea University) ;
  • Mah, Jae-Hyung (Department of Food and Biotechnology, Korea University) ;
  • Lee, Ju-Woon (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute)
  • Received : 2010.09.01
  • Accepted : 2010.10.14
  • Published : 2010.10.31
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Abstract

This study compared the effects of autoclaving (AC; $121^{\circ}C$ for 15 min), gamma (GR), and electron beam irradiation (EB; 0-20 kGy) on the microbial, physicochemical, and sensory properties of ready-to-eat bulgogi during storage at $35^{\circ}C$ for 90 d. No viable cells were observed (p<0.05) upon AC, GR or EB at more than 15 kGy. However, adverse effects such as tenderization and deterioration of sensory properties were induced in bulgogi upon AC and high dose irradiation. Especially, the hardness and sensory qualities (texture and taste) of the AC-treated samples were extremely deteriorated (p<0.05). These results indicate that use of GR and EB (15 kGy) can ensure the microbial safety of bulgogi without compromising the hardness and sensory properties (texture, taste and flavor).

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References

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