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

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• 作者：Young Min Yoon^a ; ^b ; Jong-Heum Park^a ; Ji-Hye Lee^a ; ^b ; Jae-Nam Park^a ; Jin-Kyu Park^a ; Nak-Yun Sung^a ; Beom-Seok Song^a ; Jae-Hun Kim^a ; Yohan Yoon^c ; Meixu Gao^d ; Hong-Sun Yook^b ; Ju-Woon Lee^a ; ^{sjwlee@kaeri.re.kr}
• 关键词：Dakgalbi ; Chicken cooking ; Gamma irradiation ; Food safety ; Sensory quality
• 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：1121-1124
• 文件大小：131 K

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 掳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.