Effect of Gamma Irradiation on Shelf-life Extension and Sensory Characteristics of Dak-galbi (Marinated Diced Chicken) during Accelerated Storage

This study examined the effect of gamma irradiation on shelf-life extension and sensory characteristics of dak-galbi. Commercial dak-galbi sauce was gamma-irradiated at 0, 5, 10, 15, 20, 25, and 30 kGy. The dak-galbi sauce (200 g) was then added to diced chicken (800 g) for cooking, and the cooked dak-galbi samples in vacuum bags were stored at 35 degrees C for 5 d. Dak-galbi samples were analyzed on d 0, 1, 2, 3, 4, and 5 for microbial analysis (plate count agar), thiobarbituric acid (TBARS) and volatile basic nitrogen (VBN) measurements, and on d 0 for sensory evaluation. On d 0, total bacterial populations were below detection limit after dak-galbi marinated with the gamma-irradiated (>= 15 kGy) sauces were cooked, and the samples marinated with higher dose irradiated dak-galbi sauce had lower (p < 0.05) bacterial populations during storage. TBARS values of the dak-galbi samples marinated with non-irradiated sauce were not different (p >= 0.05) with those marinated with irradiated sauces on d 0, and the TBARS values increased (p < 0.05) during storage at 35 degrees C, regardless of irradiation dose. In the VBN analysis, there was no difference (p >= 0.05) in VBN values among irradiation doses on d 0, but VBN values decreased (p < 0.05) as irradiation dose increased during storage. Moreover, there were no significant differences (p >= 0.05) in sensory characteristics among irradiation doses. These results indicate that use of gamma irradiation on dak-galbi sauce may be useful in shelf-life extension without compromising the sensory characteristics of dak-galbi.