Effect of gamma irradiation on shelf-life extension and sensory characteristics of Dak-galbi (marinated diced chicken) during accelerated storage
- Authors
- Yoon, Yohan; Cho, Won Jun; Park, Jin-Gyu; Park, Jae-Nam; Song, Beom-Seok; Kim, Jae-Hun; Byun, Myung-Woo; Kim, Cheon-Jei; Sharma, Arun K.; Lee, Ju-Woon
- Issue Date
- Oct-2009
- Publisher
- 한국축산식품학회
- Citation
- 한국축산식품학회지, v.29, no.5, pp 573 - 578
- Pages
- 6
- Journal Title
- 한국축산식품학회지
- Volume
- 29
- Number
- 5
- Start Page
- 573
- End Page
- 578
- URI
- https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/148002
- DOI
- 10.5851/kosfa.2009.29.5.573
- ISSN
- 2636-0772
2636-0780
- Abstract
- 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 35o C 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<0.05) bacterial populations during storage. TBARS values of the dak-galbi samples marinated with non-irradiated sauce were not different (p≥0.05) with those marinated with irradiated sauces on d 0, and the TBARS values increased (p<0.05) during storage at 35o C, regardless of irradiation dose. In the VBN analysis, there was no difference (p≥0.05) in VBN values among irradiation doses on d 0, but VBN values decreased (p<0.05) as irradiation dose increased during storage. Moreover, there were no significant differences (p≥0.05) in sensory characteristics among irradiation doses. These results indicate that use of gamma irradiation on dak-galbi sauce may be useful in shelf-life extension without compromising the sensory characteristics of dak-galbi.
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