Sterilization of ready-to-cook Bibimbap by combined treatment with gamma irradiation for space food
- 作者：Jae-Nam Park ; Beom-Seok Song ; Jae-Hun Kim ; Jong-il Choi ; Nak-Yun Sung ; In-Jun Han ; Ju-Woon Lee ; sjwlee@kaeri.re.kr
- 关键词：Space food ; Bibimbap ; Radiation sterilization ; Gamma radiation ; Combination treatment ; Sensory properties
- 刊名：Radiation Physics and Chemistry
- 出版年：2012
- 期刊代码：68_0969806x
- 类别：ph
- 出版时间：August, 2012
- 卷：81
- 期：8
- 页码：1125-1127
- 文件大小：112 K
摘要
Bibimbap, Korean traditional cooked rice mixed with various kinds of vegetables, together with mushrooms and a ground meat, and seasoned with red pepper paste, was developed as a ready-to-cook food by combined treatment with irradiation for the use in space. By gamma irradiation of 25 kGy, the total aerobic bacteria of Bibimbap that was initial by 6.3 log CFU/g decreased to below detection limit, but its sensory qualities were drastically decreased. To enhance the sensory quality, the effects of antioxidant in Bibimbap were evaluated. A treatment with 0.1%of vitamin C, vacuum packaging and gamma-irradiated at 25 kGy and 鈭?0 掳C showed higher sensory scores than only the irradiation process. This result indicates that the radiation technology may be useful to produce a variety of space foods with high quality of taste and flavor, when combined with other methods.