Effects of gamma-irradiation before and after cooking on bacterial population and sensory quality of Dakgalbi

文献类型： 外文期刊

第一作者： Yoon, Young Min

作者： Yoon, Young Min;Park, Jong-Heum;Lee, Ji-Hye;Park, Jae-Nam;Park, Jin-Kyu;Sung, Nak-Yun;Song, Beom-Seok;Kim, Jae-Hun;Lee, Ju-Woon;Yoon, Young Min;Lee, Ji-Hye;Yook, Hong-Sun;Yoon, Yohan;Gao, Meixu

作者机构：

关键词： Dakgalbi;Chicken cooking;Gamma irradiation;Food safety;Sensory quality

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： The purpose of this study was to compare the effect of gamma irradiation on the total bacterial population and the sensory quality of Dakgalbi irradiated before and after cooking. Fresh chicken meat was cut into small pieces and used to prepare Dakgalbi. For the preparation of Dakgalbi cooked with gamma-irradiated chicken meat and sauce (IBC), raw chicken meat and Dakgalbi sauce were irradiated and then stir-fried. For the preparation of Dakgalbi irradiated after cooking with raw chicken meat and sauce (IAC), raw chicken meat and Dakgalbi sauce were first cooked and subsequently irradiated. Under the accelerated storage condition of 35 degrees C for 7 days, bacteria in IBC were below the detection limit (1 log CFU/g) on day 1 but were detected on day 2 and gradually increased hereafter. In IAC, on the other hand, bacteria were not detected at all. Evaluation of sensory quality also decreased on both samples. However, IAC showed a better trend. Our results indicate that IAC protocol was a more effective method for reducing bacterial growth in Dakgalbi. (C) 2012 Elsevier Ltd. All rights reserved.

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