Journal of Radiation Industry (방사선산업학회지)

Korean Society of Radiation Industry (한국방사선산업학회)
권호 표지

Microbiological and Sensory Characteristics of Gamma-irradiated Frozen Bibimbap

감마선 조사 냉동비빔밥의 미생물 및 관능적 품질특성

  • Park, Jae-Nam (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Song, Beom-Seok (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Yoon, Young-Min (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Choi, Soo-Jeong (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Park, Jong-Heum (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Kim, Jae-Kyung (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Byun, Eui-Baek (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Lee, Ju-Woon (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Han, In-Jun (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Sohn, Hee-Sook (Department of Food Science & Human Nutrition, Chonbuk National University) ;
  • Kim, Jae-Hun (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
  • 박재남 (한국원자력연구원 첨단방사선연구소) ;
  • 송범석 (한국원자력연구원 첨단방사선연구소) ;
  • 윤영민 (한국원자력연구원 첨단방사선연구소) ;
  • 최수정 (한국원자력연구원 첨단방사선연구소) ;
  • 박종흠 (한국원자력연구원 첨단방사선연구소) ;
  • 김재경 (한국원자력연구원 첨단방사선연구소) ;
  • 변의백 (한국원자력연구원 첨단방사선연구소) ;
  • 이주운 (한국원자력연구원 첨단방사선연구소) ;
  • 한인준 (한국원자력연구원 첨단방사선연구소) ;
  • 손희숙 (전북대학교 생활과학대학 식품영양학과) ;
  • 김재훈 (한국원자력연구원 첨단방사선연구소)
  • Received : 2013.11.19
  • Accepted : 2013.11.21
  • Published : 2013.11.30

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Abstract

This study was conducted to evaluate the effect of gamma irradiation on the microbiological and sensory characteristics of frozen Bibimbap. Frozen Bibimbap vegetables were contaminated by microbial levels of $2.70{\sim}6.67log\;CFU\;g^{-1}$ in total aerobic bacteria. Frozen Bibimbap was contaminated by microbial levels of $4.8log\;CFU\;g^{-1}$ in total aerobic bacteria, but microorganisms in gamma-irradiated samples at above 25 kGy were not found at detection limit less then $1log\;CFUg^{-1}$. Sensory characteristics of the gamma-irradiated Bibimbap were decreased depending upon the irradiation dose, and sensory scores of the samples irradiated with doses higher than 10 kGy were significantly decreased. Therefore, the application of combination of the various food processing technology should be considered for the sterilization of Bibimbap, without any deterioration of quality occurred by high dose irradiation.

Keywords

Acknowledgement

Supported by : 한국연구재단