Effect of Gamma Irradiation on Shelf-life Extension and Sensory Characteristics of Dak-galbi (Marinated Diced Chicken) during Accelerated Storage
- Yo Han Yoon Won Jun Cho Jin Gyu Park Jae Nam Park Beom Seok Song Jae Hun Kim Myung Woo Byun Cheon Je
- 한국축산식품학회
- Food Science of Animal Resources
- Korean Journal for Food Science of Animal Resources 제29권 제5호
- 등재여부 : KCI등재
- 2009.12
- 573 - 578 (6 pages)
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