Advanced SearchSearch Tips
Effects of Various Physicochemical Treatments on Volatiles and Sensory Characteristics of Irradiated Beef Bulgogi
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Effects of Various Physicochemical Treatments on Volatiles and Sensory Characteristics of Irradiated Beef Bulgogi
Park, Jin-Gyu; Park, Jae-Nam; Han, In-Jun; Song, Beom-Seok; Kim, Jae-Hun; Yoon, Yo-Han; Byun, Myung-Woo; Park, Kyung-Sook; Lee, Ju-Woon;
  PDF(new window)
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 + -tocopherol (0.0 and 1.0%, w/w)), charcoal teabags (0 and 0.5%), or different temperatures (room temperature, -20, and -70). No bacterial growth was observed (p<0.05) after irradiation of more than 20 kGy during storage at . 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.
bulgogi;irradiation;volatiles;sensory properties;combination treatments;
 Cited by
US consumers’ acceptability of soy sauce and bulgogi, Food Science and Biotechnology, 2017  crossref(new windwow)
Ahn, D. U. (2002) Production of volatiles from amino acid homopolymers by irradiation. J. Food Sci. 67, 2565-2570. crossref(new window)

Ahn, D. U. and Nam, K. C. (2004) Effects of ascorbic acid and antioxidants on color, lipid oxidation and volatiles of irradiated ground beef. Meat Sci. 71, 149-154.

Ahn, D. U., Jo, C., and Olson, D. G. (1999) Headspace oxygen in sample vials affects volatiles production of meat during the automated purge-and-trap/GC analyses. J. Agr. Food Chem. 47, 2776-2781. crossref(new window)

Ahn, D. U., Jo, C., Du, M., Olson, D. G., and Nam, K. C. (2000) Quality characteristics of pork patties irradiated and stored in different packaging and storage conditions. Meat Sci. 56, 203-209. crossref(new window)

Ahn, D. U., Nam, K. C., Du, M., and Jo, C. (2001) Volatile production in irradiated normal, pale soft exudative (PSE), and dark firm dry (DFD) pork under different packaging and storage conditions. Meat Sci. 57, 419-426. crossref(new window)

Ahn, H. J., Yook, H. S., Rhee, M. S., Lee, C. H., Cho, Y. J., and Byun, M. W. (2002) Application of gamma irradiation on breakdown of hazardous volatile N-nitrosamine. J. Food Sci. 67, 596-599. crossref(new window)

Ahn, J., Grun, I., and Mustapha, A. (2007) Effects of plant extracts on microbial growth, color change and lipid oxidation in cooked beef. Food Microbiol. 24, 7-14. crossref(new window)

Badr, H. M. (2007) Antioxidative activity of carnosine in gamma irradiated ground beef and beef patties. Food Chem. 104, 665-679. crossref(new window)

Brewer, M. S. (2009) Irradiation effects on meat flavor: A review. Meat Sci. 81, 1-14. crossref(new window)

Chen, X. and Ahn, D. U. (1998) Antioxidant activities of six natural phenolics against lipid oxidation induced by $Fe^{2+}$ or ultraviolet light. J. Am. Oil Chem. Soc. 75, 1717-1721. crossref(new window)

Chu, Y. H., Kim, H. J., Song, K. Y., Shul, Y. G., Jung, K. T., Lee, K., and Han, M. H. (2002) Preparation of mesoporous silica fiber matrix for VOC removal. Catal. Today 74, 249-256. crossref(new window)

Diaz, E., Ordonez, S., Vega, A., and Coca, J. (2004) Adsorption characterization of different volatile organic compounds over alumina, zeolites and activated carbon using inverse gas chromatography. J. Chromatogr. A 1049, 139-146. crossref(new window)

Einaga, H. and Futamura, S. (2005) Oxidation behavior of cyclohexane on alumina supported manganese oxides with ozone. Appl. Catal. B-Environ. 60, 49-55. crossref(new window)

Jo, C. and Ahn, D. U. (1999) Fat reduces volatiles production in oil emulsion system analyzed by purge-and-trap dynamic headspace/gas chromatography. J. Food Sci. 64, 641-643. crossref(new window)

Jo, C. and Ahn, D. U. (2000) Production of volatile compounds from irradiated oil emulsions containing amino acids or proteins. J. Food Sci. 64, 612-616.

Jo, C., Han, C. D., Chung, K. H., and Byun, M. W. (2003) Gamma irradiation of ready-to-cook bulgogi improves safety and extends shelf-life without compromising organoleptic qualities. Nutr. Food 8, 191-195. crossref(new window)

Kadakal, C. and Nas, S. (2002) Effect of activated charcoal on patulin, fumaric acid, and some other properties of apple juice. Nahrung/Food 46, 31-33. crossref(new window)

Kim, H., Cho, W. J., Ahn, J. S., Cho, D. H., and Cha, Y. J. (2005) Identification of radiolytic marker compounds in the irradiated beef extract powder by volatile analysis. Microchem. J. 80, 127-137. crossref(new window)

Kim, J. H., Byun, M. W., Shon, S. H., Jang, A., Lee, K. T., Lee, M., and Jo, C. (2008) Reduction of volatile compounds and an off-odor production in irradiated ground pork using a charcoal packaging. J. Muscle Foods 19, 194-208. crossref(new window)

Kim, Y. H., Nam, K. C., and Ahn, D. U. (2002) Volatile profiles, lipid oxidation and sensory characteristics of irradiated meat from different animal species. Meat Sci. 61, 257-265. crossref(new window)

Kwon, J. H., Kwon, Y., Nam, K. C., Lee, E. J., and Ahn, D. U. (2008) Effect of electron-beam irradiation before and after cooking on the chemical properties of beef, pork, and chicken. Meat Sci. 80, 903-909. crossref(new window)

Lee, Y. C., Kim, S. H., and Oh, S. S. (2001) Effect of gamma irradiation on the quality of Bulgogi sauce. Korean J. Food Sci. Technol. 33, 327-332.

Murano, P. S., Murano, E. A., and Olson, D. G. (1998) Irradiated ground beef: Sensory and quality changes during storage under various packaging conditions. J. Food Sci. 63, 548-551. crossref(new window)

Nam, K. C. and Ahn, D. U. (2002) Carbon monoxide-heme pigment complexes are responsible for the pink color in irradiated raw turkey breast meat. Meat Sci. 61, 25-33. crossref(new window)

Nam, K. C. and Ahn, D. U. (2003) Combination of aerobic and vacuum packaging to control lipid oxidation and offodor volatiles of irradiated raw turkey breast. Meat Sci. 63, 389-395. crossref(new window)

Nam, K. C., Ko, K. Y., Min, B. R., Ismail, H., Lee, E. J., Cordray, J., and Ahn, D. U. (2006) Influence of rosemarytocopherol/ packaging combination on meat quality and the survival of pathogens in restructured irradiated pork loins. Meat Sci. 74, 380-387. crossref(new window)

Park, J. G., Kim, J. H., Park, J. N., Kim, Y. D., Kim, W. G., Lee, J. W., Hwang, H. J., and Byun, M. W. (2008) The effect of irradiation temperature on the quality improvement of Kimchi, Korean fermented vegetables, for its shelf stability. Radiat. Phys. Chem. 77, 497-502. crossref(new window)

Park, J. G., Song, B. S., Kim, J. H., Park, J. N., Han, I. J., Hwang, H. J., Byun, M. W., Cho, H. Y., Kim, Y. W., Mah, J. H., and Lee, J. W. (2010) Effect of autoclaving and irradiation on microbiological safety and quality of ready-to-eat bulgogi. Korean J. Food Sci. Ani. Resour. 30, 780-786. crossref(new window)

Patterson, R. L. S. and Stevenson, M. H. (1995) Irradiationinduced off-flavor in chicken and its possible control. Brit. Poultry Sci. 36, 425-441. crossref(new window)

Roberts, W. T. and Weese, J. O. (1998) Shelf life of ground beef patties treated by gamma radiation. J. Food Prot. 68, 2201-2207.

Shon, S. H., Jang, A., Kim, J. K., Song, H. P., Kim, J. H., Lee, M., and Jo, C. (2009) Reduction of irradiation off-odor and lipid oxidation in ground beef by á-tocopherol addition and the use of a charcoal pack. Radiat. Phys. Chem. 78, 141-146. crossref(new window)

Shultz, G. W., Cohen, J. S., Mason, V. C., and Wierbicki, E. (1977) Flavor and textural changes in radappertized chicken as affected by irradiation temperature, NaCl and phosphate additions. J. Food Sci. 42, 885-889. crossref(new window)

Song, T. H., Kim, D. H., Park, B. J., Shin, M. G., and Byun, M. W. (2001) Changes in microbiological and general quality characteristics of gamma irradiated Kanjang and Shoyu. J. Korean Soc. Food Sci. Technol. 33, 338-344.

Swallow, A. J. (1997) Chemical effects of irradiation. In: Radiation Chemistry of Major Food Components. Elias, P. S. and Cohen, A. J. (eds), Elsevier Scientific, Amsterdam, pp. 5-20.

Waje, C., Kim, M. Y., Nam, K. C., Jo, C., Kim, D. H., Lee, J. W., and Kwon, J. H. (2008) Effect of irradiation on the color, microbiological quality, and sensory attributes of frozen ground beef, pork, and chicken after 6 months at -6${^{\circ}C}$. Food Sci. Biotechnol. 17, 212-215.

WHO (World Health Organization) (1999) High-dose irradiation: Wholesomeness of food irradiated with dose above 10 kGy. WHO Technical Report Series 890. Geneva.

Xiong, Y. L., Decker, E. A., Robe, G.. H., and Moondy, W. G. (1993) Gelation of crude myofibrillar protein isolated from beef heart under antioxidant condition. J. Food Sci. 58, 1241-1244. crossref(new window)