Effect of Gamma Irradiation on the Quality of Bulgogi Sauce

감마선 조사가 소불고기 양념의 품질특성에 미치는 영향

  • Lee, Young-Chun (Department of Food Science & Technplogy, Chung-ang University) ;
  • Kim, Soo-Hyun (Department of Food Science & Technplogy, Chung-ang University) ;
  • Oh, Sang-Suck (Department of Food And Nutrition, Ewha Womans University)
  • 이영춘 (중앙대학교 식품공학과) ;
  • 김수현 (중앙대학교 식품공학과) ;
  • 오상석 (이화여자대학교 식품영양학과)
  • Published : 2001.06.30

Abstract

Attempts were made to investigate the effect of gamma irradiation and heat treatment on quality changes of Bulgogi sauce during the storage at 4 and $20^{\circ}C$. Total acidity, Surface color, brix, microbial growth and sensory quality of test products were evaluated during storage. Total acidity of sauce did not change during storage at $4^{\circ}C$, whereas those of control and 4 kGy groups changed significantly during storage at $20^{\circ}C$. Gamma irradiation and heat treatment had little effect on brix of the suace during storage period. Surface color of control and 4 kGy group significantly changed during storage, especially at $20^{\circ}C$. Sucrose contents in sauce decreased during storage, while glucose and fructose contents increased. Sensory quality of sauces stored at $4^{\circ}C$ for 12 weeks was similar, except the control. Control and 4 kGy treated sauces stored at $20^{\circ}C$ for 6 week had detectable levels of off-flavor. Colifrom bacteria were not detected in sauces treated by either heat or gammma-ray. Total acrobic increases in colony counts were slower at $4^{\circ}C$. Yeasts or molds were not detected in sauces treated by heat or gamma-ray over 7-10 kGy. These results indicated that gamma irradiation over 7kGy or heat treatment of the sauce maintained acceptable quality.

Keywords

Bulgogi sauce;gamma irradiation;quality changes