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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2011.1
- 수록면
- 200 - 206 (7page)
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초록· 키워드
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Off-flavor and lipid oxidation are possible defects of irradiated bulgogi. This study compared the effects of several physicochemical 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$^{\circ}C$). No bacterial growth was observed (p<0.05) after irradiation of more than 20 kGy during storage at $35^{\circ}C$. Volatiles created by irradiating bulgogi were toluene, heptane, and 1,3-bis(1,1-dimethylethyl)benzene. Irradiation offflavor, lipid oxidation, and deterioration of sensory quality induced by irradiation were effectively reduced (p<0.05) by all physico-chemical treatments tested.
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참고문헌 (37)
참고문헌 신청
Ahn, D. U / 2002 / Production of volatiles from amino acidhomopolymers by irradiation / J. Food Sci 67:2565~2570
Ahn, D. U / 2004 / Effects of ascorbic acidand antioxidants on color, lipid oxidation and volatiles ofirradiated ground beef / Meat Sci 71:149~154
Ahn, D. U. / 1999 / Headspace oxygenin sample vials affects volatiles production of meat duringthe automated purge-and-trap/GC analyses / J. Agr. FoodChem 47:2776~2781
Ahn, D. U. / 2000 / Quality characteristics of pork patties irradiated andstored in different packaging and storage conditions / MeatSci 56:203~209
Ahn, D. U. / 2001 / Volatileproduction in irradiated normal, pale soft exudative (PSE),and dark firm dry (DFD) pork under different packaging andstorage conditions / Meat Sci 57:419~426
Ahn, D. U / 2004 / Effects of ascorbic acidand antioxidants on color, lipid oxidation and volatiles ofirradiated ground beef / Meat Sci 71:149~154
Ahn, D. U. / 1999 / Headspace oxygenin sample vials affects volatiles production of meat duringthe automated purge-and-trap/GC analyses / J. Agr. FoodChem 47:2776~2781
Ahn, D. U. / 2000 / Quality characteristics of pork patties irradiated andstored in different packaging and storage conditions / MeatSci 56:203~209
Ahn, D. U. / 2001 / Volatileproduction in irradiated normal, pale soft exudative (PSE),and dark firm dry (DFD) pork under different packaging andstorage conditions / Meat Sci 57:419~426
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