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http://dx.doi.org/10.3746/jkfn.2004.33.5.888

Effect of Gamma Irradiation on Microbial Growth, Electron Donating Ability, and Lipid Oxidation of Marinated Beef Rib (Galbi) with Different Packaging Methods  

강호진 (한국원자력 연구소 방사선식품ㆍ생명공학연구팀)
조철훈 (한국원자력 연구소 방사선식품ㆍ생명공학연구)
이나영 (한국원자력 연구소 방사선식품ㆍ생명공학연구)
김정옥 (세종대학교 생활과학)
변명우 (한국원자력 연구소 방사선식품ㆍ생명공학연구팀)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.33, no.5, 2004 , pp. 888-893 More about this Journal
Abstract
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.
Keywords
Galbi; gamma irradiation; microorganism; lipid oxidation; electron donating ability;
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Times Cited By KSCI : 1  (Citation Analysis)
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