• Title, Summary, Keyword: marinated beef rib

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Radio-sensitivity of Contaminated Pathogens in Marinated Beef Rib (Galbi) Treated with ${\gamma}-Irradiation$ and Its Sensory Properties (시판 양념갈비에 오염된 병원성 미생물의 감마선 감수성 및 감마선 조사된 갈비의 관능적 품질특성)

  • Lee, Na-Young;Cho, Cheo-Hoon;Kang, Ho-Jin;Kim, Dong-Soo;Byun, Myung-Woo
    • Korean Journal of Food Science and Technology
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    • v.36 no.1
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    • pp.168-173
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    • 2004
  • Radio-sensitivity of pathogens in commercial marinated beef ribs, Galbi, and effect of irradiation on microbiological safety and sensory properties of marinated beef rib were investigated. Commercial raw marinated beef ribs were highly contaminated by pathogenic microorganisms including Bacillus cereus, Salmonella typhimurium, Escherichia coli, and Staphylococcus aureus, ranged from $10^{3}\;to\;10^{4}\;CFU/g$. Gamma irradiation reduced pathogen count during storage. No viable cells of pathogens were observed in sample irradiated at 7.5 kGy except for Bacillus cereus. Radio-sensitivity of inoculated pathogens in marinated beef ribs and commercial one showed $D_{10}$ value of 0.54-0.60 and 2.15-2.98, respectively, In sensory evaluation irradiated sample showed highest color and overall acceptance among treatments (p<0.05). Results indicate low dose (2.5-5.0 kGy) irradiation is effective for ensuring safety of marinated beef ribs without decreasing sensory quality.

The Physicochemical Characteristics of Marinated Beef Galbi under Different Cooking Conditions (양념 소갈비의 조리과정에서의 물리화학적 특성 평가)

  • Hong, Sang-Pil;Kim, Young-Ho;Lee, Nam-Hyouck;Heo, Yeong-Uk
    • Journal of the Korean Society of Food Culture
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    • v.28 no.1
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    • pp.78-88
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    • 2013
  • Marinated beef galbi is a traditional Korean dish cooked with soy sauce, pear juice, onion, sesame oil, and sugar. However, there are many differences in beef galbi, including flavor and physicochemical aspects, depending on cooking conditions. Therefore, the physicochemical characteristics of marinated beef galbi prepared through various recipes was evaluated for its effects on pH, texture, aging, proteolysis, heating conditions, cooking time, and flavor compounds (pyrazines, IMPs, or FAAs). There were significant differences in salt concentration (0.8~3.03%), pH (4.89~6.22), and solid soluble contents (1.34-6.31 Brix) between recipes in this study. In the Pearson assay for sensory evaluation, overall preference correlated well with texture (a well-known sensory attribute in meat evaluation). Controlling the pH of meat through soaking in lemon solution, alkali water, phosphate, and baking powder solution, improved water holding capacity as much as 9 to 15% compared with the control. The myofibril index (MFI) of marinated meat stored at $4^{\circ}C$ increased 32% with 24 hours of aging and reached 39% at 48 hours of aging, and its fragmentation was observed through microscopy. SDS-PAGE showed hydrolysis of acid-soluble collagen by the pear juice, possibly related to meat tenderness. On the basis of surface temperature, the cooking time was estimated to be 8 minutes with pan heating at $170^{\circ}C$, 6 minutes at $270{\sim}300^{\circ}C$, and 4 minutes with charcoal at $700{\sim}900^{\circ}C$. Different pyrazine compounds, such as 2-methyl-3-phenylpyrrol(2,3-b) pyrazine (the typical product of the browning reaction) was mainly detected, and IMP (one of the main taste compounds in beef) was in higher amounts with the charcoal treatment, potentially related to its flavor preference among treatments. Our results demonstrate an effective case study and cooking system for beef galbi.

Effect of Gamma Irradiation on Microbial Growth, Electron Donating Ability, and Lipid Oxidation of Marinated Beef Rib (Galbi) with Different Packaging Methods (포장방법에 따른 양념갈비의 저장 중 총균수, 전자공여능 및 지방산화의 감마선 조사효과)

  • 강호진;조철훈;이나영;김정옥;변명우
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.33 no.5
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    • pp.888-893
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    • 2004
  • The effect of irradiation and packaging methods (vacuum vs aerobic) on microbial growth, electron donating ability, and lipid oxidation in marinated beef rib (Galbi) was investigated. The total aerobic bacteria in Gazlbi reduced significantly with the increase of irradiation dose, and the effect was more significant in the Galbi with vacuum packaging, The pH showed a decreasing trend during storage and this change was more significant in the Galbi with aerobic packaging. Electron donating ability of Galbi was reduced by irradiation in aerobic packaging but no difference was found in vacuum packaging except 7 days. The 2-thiobarbituric acid reactive substances (TBARS) value of Galbi increased by irradiation in aerobic packaging during storage time, but that of vacuum packaging was maintained an initial value. Results indicated that irradiation coupled with vacuum packaging may enhance the microbial safety of Korean traditional meat products, Galbi, with minimum quality changes during storage.