감마선 조사 냉동비빔밥의 미생물 및 관능적 품질특성
Microbiological and Sensory Characteristics of Gamma-irradiated Frozen Bibimbap
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초록
This study was conducted to evaluate the effect of gamma irradiation on the microbiologicaland sensory characteristics of frozen Bibimbap. Frozen Bibimbap vegetables were contaminatedby microbial levels of 2.70~6.67 log CFU g-1 in total aerobic bacteria. Frozen Bibimbapwas contaminated by microbial levels of 4.8 log CFU g-1 in total aerobic bacteria, but microorganismsin gamma-irradiated samples at above 25 kGy were not found at detection limit less then1 log CFU g-1. Sensory characteristics of the gamma-irradiated Bibimbap were decreased dependingupon the irradiation dose, and sensory scores of the samples irradiated with doses higher than10 kGy were significantly decreased. Therefore, the application of combination of the various foodprocessing technology should be considered for the sterilization of Bibimbap, without any deteriorationof quality occurred by high dose irradiation.
Abstract
This study was conducted to evaluate the effect of gamma irradiation on the microbiologicaland sensory characteristics of frozen Bibimbap. Frozen Bibimbap vegetables were contaminatedby microbial levels of 2.70~6.67 log CFU g-1 in total aerobic bacteria. Frozen Bibimbapwas contaminated by microbial levels of 4.8 log CFU g-1 in total aerobic bacteria, but microorganismsin gamma-irradiated samples at above 25 kGy were not found at detection limit less then1 log CFU g-1. Sensory characteristics of the gamma-irradiated Bibimbap were decreased dependingupon the irradiation dose, and sensory scores of the samples irradiated with doses higher than10 kGy were significantly decreased. Therefore, the application of combination of the various foodprocessing technology should be considered for the sterilization of Bibimbap, without any deteriorationof quality occurred by high dose irradiation.
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