Effects of Various Physicochemical Treatments on Volatiles and Sensory Characteristics of Irradiated Beef Bulgogi

• 발행기관: 한국축산식품학회
• 저자명: Jin Gyu Park Jae Nam Park In Jun Han Beom Seok Song Jae Hun Kim Yo Han Yoon Myung Woo Byun Kyung Soo
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제31권 제2호, 200~206쪽, 전체 7쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2011.04.30

영문 초록

Off-flavor and lipid oxidation are possible defects of irradiated bulgogi. This study compared the effects of several physico-chemical treatments on microbial safety, volatiles, lipid oxidation, and sensory properties of irradiated beef bulgogi. Samples were separately irradiated with 20 kGy after each treatment such as packaging (aerobic and vacuum), antioxidants (vitamin C+α-tocopherol (0.0 and 1.0%, w/w)), charcoal teabags (0 and 0.5%), or different temperatures (room temperature, -20, and -70°C). No bacterial growth was observed (p

키워드

bulgogi irradiation volatiles sensory properties combination treatments