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Effects of Various Physicochemical Treatments on Volatiles and Sensory Characteristics of Irradiated Beef Bulgogi
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 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;
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 Abstract
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.
 Keywords
bulgogi;irradiation;volatiles;sensory properties;combination treatments;
 Language
English
 Cited by
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