Effects of Various Physicochemical Treatments on Volatiles and Sensory Characteristics of Irradiated Beef Bulgogi
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Park, Jin-Gyu | - |
dc.contributor.author | Park, Jae-Nam | - |
dc.contributor.author | Han, In-Jun | - |
dc.contributor.author | Song, Beom-Seok | - |
dc.contributor.author | Kim, Jae-Hun | - |
dc.contributor.author | Yoon, Yohan | - |
dc.contributor.author | Byun, Myung-Woo | - |
dc.contributor.author | Park, Kyung-Sook | - |
dc.contributor.author | Lee, Ju-Woon | - |
dc.date.available | 2021-02-22T11:02:16Z | - |
dc.date.issued | 2011-04 | - |
dc.identifier.issn | 1225-8563 | - |
dc.identifier.uri | https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/7056 | - |
dc.description.abstract | 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 + alpha-tocopherol (0.0 and 1.0%, w/w)), charcoal teabags (0 and 0.5%), or different temperatures (room temperature, -20, and -70 degrees C). No bacterial growth was observed (p < 0.05) after irradiation of more than 20 kGy during storage at 35 degrees C. Volatiles created by irradiating bulgogi were toluene, heptane, and 1,3-bis(1,1-dimethylethyl)benzene. Irradiation off-flavor, lipid oxidation, and deterioration of sensory quality induced by irradiation were effectively reduced (p < 0.05) by all physico-chemical treatments tested. | - |
dc.format.extent | 7 | - |
dc.language | 영어 | - |
dc.language.iso | ENG | - |
dc.publisher | KOREAN SOC FOOD SCIENCE ANIMAL RESOURCES | - |
dc.title | Effects of Various Physicochemical Treatments on Volatiles and Sensory Characteristics of Irradiated Beef Bulgogi | - |
dc.type | Article | - |
dc.publisher.location | 대한민국 | - |
dc.identifier.doi | 10.5851/kosfa.2011.31.2.200 | - |
dc.identifier.scopusid | 2-s2.0-79960804796 | - |
dc.identifier.wosid | 000291072800007 | - |
dc.identifier.bibliographicCitation | KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, v.31, no.2, pp 200 - 206 | - |
dc.citation.title | KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES | - |
dc.citation.volume | 31 | - |
dc.citation.number | 2 | - |
dc.citation.startPage | 200 | - |
dc.citation.endPage | 206 | - |
dc.type.docType | Article | - |
dc.identifier.kciid | ART001551576 | - |
dc.description.isOpenAccess | N | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.subject.keywordPlus | RAW TURKEY BREAST | - |
dc.subject.keywordPlus | LIPID OXIDATION | - |
dc.subject.keywordPlus | GROUND-BEEF | - |
dc.subject.keywordPlus | STORAGE-CONDITIONS | - |
dc.subject.keywordPlus | OIL EMULSION | - |
dc.subject.keywordPlus | OFF-ODOR | - |
dc.subject.keywordPlus | QUALITY | - |
dc.subject.keywordPlus | PORK | - |
dc.subject.keywordPlus | CHICKEN | - |
dc.subject.keywordPlus | MEAT | - |
dc.subject.keywordAuthor | bulgogi | - |
dc.subject.keywordAuthor | irradiation | - |
dc.subject.keywordAuthor | volatiles | - |
dc.subject.keywordAuthor | sensory properties | - |
dc.subject.keywordAuthor | combination treatments | - |
dc.identifier.url | https://www.kci.go.kr/kciportal/ci/sereArticleSearch/ciSereArtiView.kci?sereArticleSearchBean.artiId=ART001551576 | - |
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.
Sookmyung Women's University. Cheongpa-ro 47-gil 100 (Cheongpa-dong 2ga), Yongsan-gu, Seoul, 04310, Korea02-710-9127
Copyright©Sookmyung Women's University. All Rights Reserved.
Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.