Effect of high-dose irradiation and autoclave treatment on microbial safety and quality of ready-to-eat Bulgogi sauce

文献类型： 外文期刊

第一作者： Park, Jin-Gyu

作者： Park, Jin-Gyu;Song, Beom-Seok;Kim, Jae-Hun;Han, In-Jun;Lee, Ju-Woon;Park, Jin-Gyu;Yoon, Yohan;Chung, Hyung-Wook;Kim, Eun-Jeong;Gao, Meixu

作者机构：

关键词： Bulgogi sauce;Gamma irradiation;Autoclave;Bacterial growth;Viscosity;Sensory properties

期刊名称：RADIATION PHYSICS AND CHEMISTRY （ 影响因子：2.858； 五年影响因子：2.411 ）

ISSN： 0969-806X

年卷期： 2012 年 81 卷 8 期

页码：

收录情况： SCI

摘要： In Korea, commercialized sauce for ready-to-eat (RTE) Bulgogi is usually manufactured using heat treatment to ensure that it has a long shelf-life. However, heat treatment may adversely affect the taste and flavor of the sauce, thus, the development of suitable sterilizing methods for RTE sauces is necessary to preserve the quality of the sauce during long storage periods. In this study, total bacterial growth, the viscosity, and the sensory properties of Bulgogi sauce were compared between sterilization with gamma irradiation (0-40 kGy) and autoclave treatment during storage at 35 degrees C for 90 days. No bacterial growth was observed following irradiation at more than 10 kGy or after autoclave treatment. However, the viscosity and sensory properties of samples gamma-irradiated at above 10 kGy or autoclave-treated were significantly changed, even though autoclave treatment induced a burnt taste and flavor. Therefore, a gamma irradiation of 10 kGy was effective to prepare ready-to-eat Bulgogi sauce with microbial safety and original sensory qualities. (C) 2012 Elsevier Ltd. All rights reserved.

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