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전자선 조사에 의한 냉동 떡갈비의 품질특성 영향

Effect of Electron-beam Irradiation on Quality Characteristics of Frozen Tteokgalbi

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초록

This study was conducted to evaluate the effects of electron-beam irradiation (0, 2.5, 5, 7and 10 kGy, 10 MeV) on quality characteristics (microbiological, 2-ThioBarbituric Acid Reactive Substance(TBARS), pH, color and sensory evaluation) of frozen Tteokgalbi, which is the Korean traditional groundbeef during storage (0, 3 and 6 months, -18°C). Electron-beam irradiation dramatically diminished totalaerobic bacteria (TAB) and yeast & mold (Y&M) of dose dependently and were not detect from 7 kGy. EvenLightness (L*) values decreased by 7 kGy, yellowness (b*) did not differ in all sample, and the redness(a*) decreased by 2.5 kGy, but increased from 5 kGy. TBARS values of all the samples were elevatedsignificantly as the irradiation dose and storage period increased. but pH did not change. Sensoryevaluation showed that there was no significant change up to 7 kGy, but 10 kGy dropped taste, flavor,and overall acceptance below the average score (4 points). In conclusion, electron-beam irradiation onTteokgalbi up to 7 kGy could enhance the food safety without changing quality characteristics.

Abstract

This study was conducted to evaluate the effects of electron-beam irradiation (0, 2.5, 5, 7and 10 kGy, 10 MeV) on quality characteristics (microbiological, 2-ThioBarbituric Acid Reactive Substance(TBARS), pH, color and sensory evaluation) of frozen Tteokgalbi, which is the Korean traditional groundbeef during storage (0, 3 and 6 months, -18°C). Electron-beam irradiation dramatically diminished totalaerobic bacteria (TAB) and yeast & mold (Y&M) of dose dependently and were not detect from 7 kGy. EvenLightness (L*) values decreased by 7 kGy, yellowness (b*) did not differ in all sample, and the redness(a*) decreased by 2.5 kGy, but increased from 5 kGy. TBARS values of all the samples were elevatedsignificantly as the irradiation dose and storage period increased. but pH did not change. Sensoryevaluation showed that there was no significant change up to 7 kGy, but 10 kGy dropped taste, flavor,and overall acceptance below the average score (4 points). In conclusion, electron-beam irradiation onTteokgalbi up to 7 kGy could enhance the food safety without changing quality characteristics.

참고문헌 (45)

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