감마선 조사가 냉동 떡갈비의 품질 특성에 미치는 영향
The Effect of Gamma Irradiation on the Quality Characteristics of Frozen Tteokgalbi
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This study evaluated the effects of various gamma irradiation doses (0, 2.5, 5, 7, and 10 kGy) onthe microbial, physicochemical and sensory characteristics of frozen Tteokgalbi, a traditional korean ground meatproduct, during storage at −18oC for 0, 90, and 180 days. Gamma irradiation significantly reduced total aerobicbacteria (TAB), yeast and mold (Y&M) in a dose-dependent manner, with the 10 kGy group remaining belowdetection limits even after 180 days. TBARS values, indicative of lipid oxidation, increased with both irradiationdose and storage period. Lightness (L*) showed no significant change, while redness (a*) increased with irradiationdose but decreased during storage. pH values showed statistically significant differences, but the changes were small,less than 0.05. Flavor and overall acceptance significantly decreased in the 10 kGy group during storage, whereasacceptable sensory quality was retained in treatments at or below 7 kGy. In conclusion, gamma irradiation effectivelyimproved the microbiological safety of frozen Tteokgalbi, and a dose of up to 7 kGy can be recommended to ensureproduct safety without compromising quality during frozen storage.
Abstract
This study evaluated the effects of various gamma irradiation doses (0, 2.5, 5, 7, and 10 kGy) onthe microbial, physicochemical and sensory characteristics of frozen Tteokgalbi, a traditional korean ground meat product, during storage at −18oC for 0, 90, and 180 days. Gamma irradiation significantly reduced total aerobic bacteria (TAB), yeast and mold (Y&M) in a dose-dependent manner, with the 10 kGy group remaining belowdetection limits even after 180 days. TBARS values, indicative of lipid oxidation, increased with both irradiationdose and storage period. Lightness (L*) showed no significant change, while redness (a*) increased with irradiationdose but decreased during storage. pH values showed statistically significant differences, but the changes were small,less than 0.05. Flavor and overall acceptance significantly decreased in the 10 kGy group during storage, whereasacceptable sensory quality was retained in treatments at or below 7 kGy. In conclusion, gamma irradiation effectivelyimproved the microbiological safety of frozen Tteokgalbi, and a dose of up to 7 kGy can be recommended to ensureproduct safety without compromising quality during frozen storage.