Effect of Gamma Irradiation on Shelf-life Extension and Sensory Characteristics of Dak-galbi (Marinated Diced Chicken) during Accelerated Storage

• 발행기관: 한국축산식품학회
• 저자명: Yo Han Yoon Won Jun Cho Jin Gyu Park Jae Nam Park Beom Seok Song Jae Hun Kim Myung Woo Byun Cheon Je
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제29권 제5호, 573~578쪽, 전체 6쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2009.12.31

영문 초록

This study examined the effect of gamma irradiation on shelf-life extension and sensory characteristics of dak-galbi. Commercial dak-galbi sauce was gamma-irradiated at 0, 5, 10, 15, 20, 25, and 30 kGy. The dak-galbi sauce (200 g) was then added to diced chicken (800 g) for cooking, and the cooked dak-galbi samples in vacuum bags were stored at 35oC for 5 d. Dak-galbi samples were analyzed on d 0, 1, 2, 3, 4, and 5 for microbial analysis (plate count agar), thiobarbituric acid (TBARS) and volatile basic nitrogen (VBN) measurements, and on d 0 for sensory evaluation. On d 0, total bacterial populations were below detection limit after dak-galbi marinated with the gamma-irradiated (≥15 kGy) sauces were cooked, and the samples marinated with higher dose irradiated dak-galbi sauce had lower (p

키워드

irradiation chicken dak-galbi sauce