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Effect of Autoclaving and Irradiation on Microbiological Safety and Quality of Ready-to-Eat Bulgogi

Authors
Park, Jin-GyuSong, Beom-SeokKim, Jae-HunPark, Jae-NamHan, In-JunHwang, Han-JoonByun, Myung-WooCho, Hong-YonKim, Young-WanMah, Jae-HyungLee, Ju-Woon
Issue Date
Oct-2010
Publisher
KOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
Keywords
bulgogi; autoclaving; irradiation; hardness; sensory property
Citation
KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, v.30, no.5, pp.780 - 786
Indexed
SCIE
SCOPUS
KCI
Journal Title
KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES
Volume
30
Number
5
Start Page
780
End Page
786
URI
https://scholar.korea.ac.kr/handle/2021.sw.korea/115616
DOI
10.5851/kosfa.2010.30.5.780
ISSN
1225-8563
Abstract
This study compared the effects of autoclaving (AC; 121 degrees 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 degrees 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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