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Development of Ready-to-Eat Bulgogi Sauce with No Change of Sensory Properties after High-Dose Irradiation
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 Title & Authors
Development of Ready-to-Eat Bulgogi Sauce with No Change of Sensory Properties after High-Dose Irradiation
Shin, Mee-Hye; Park, Jin-Gyu; Kim, Cheon-Jei; Lee, Ju-Woon;
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 Abstract
Viscosity is critically important for bulgogi sauce. However, exposure to irradiation may decrease the rheological properties of bulgogi sauce. This study was conducted to compare the effects of gamma irradiation (0-9 kGy) on viscosity, molecular weight, pH, reducing end level, and water solubility of xanthan gum, guar gum, and locust bean gum as thickening agents/stabilizers in bulgogi sauce. The physicochemical properties of all samples changed (p<0.05) from 3965 to 0 cP (viscosity), from 6048 to 28 kDa (molecular weight), from 5.79 to 4.62 (pH), from 0.13 mg/mL to 1.72 mg/mL (reducing end level), and from 6% to 87% (water solubility) following gamma irradiation. Viscosity after irradiation was most stable (p<0.05) in xanthan gum (from 1249 to 92 cP) compared with guar gum (from 3965 to 0 cP) and locust bean gum (from 1631 to 0 cP). The sensory properties (texture and taste) of bulgogi sauce prepared with xanthan gum (1%, w/w) were highly maintained (about 7.0-5.0) after high-dose irradiation of up to 40 kGy. These results indicate that xanthan gum can be effectively used as a thickening agent/stabilizer in bulgogi sauce, which had low viscosity after irradiation.
 Keywords
bulgogi sauce;irradiation;viscosity;thickening agent;sensory property;
 Language
English
 Cited by
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Growth Modelling of Listeria monocytogenes in Korean Pork Bulgogi Stored at Isothermal Conditions, Korean Journal for Food Science of Animal Resources, 2015, 35, 1, 108  crossref(new windwow)
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