Effects of gamma-irradiation before and after cooking on bacterial population and sensory quality of Dakgalbi

The purpose of this study was to compare the effect of gamma irradiation on the total bacterial population and the sensory quality of Dakgalbi irradiated before and after cooking. Fresh chicken meat was cut into small pieces and used to prepare Dakgalbi. For the preparation of Dakgalbi cooked with gamma-irradiated chicken meat and sauce (IBC), raw chicken meat and Dakgalbi sauce were irradiated and then stir-fried. For the preparation of Dakgalbi irradiated after cooking with raw chicken meat and sauce (IAC), raw chicken meat and Dakgalbi sauce were first cooked and subsequently irradiated. Under the accelerated storage condition of 35 °C for 7 days, bacteria in IBC were below the detection limit (1 log CFU/g) on day 1 but were detected on day 2 and gradually increased hereafter. In IAC, on the other hand, bacteria were not detected at all. Evaluation of sensory quality also decreased on both samples. However, IAC showed a better trend. Our results indicate that IAC protocol was a more effective method for reducing bacterial growth in Dakgalbi.

► We compared the microbial safety and sensory property of Dakgalbi irradiated before and after cooking.
► Dakgalbi irradiated after cooking can be more effective processing method on microbial safety.
► Sensory property decreased on both Dakgalbis by irradiation-induced off-flavor.
► Dakgalbi irradiated after cooking showed a better tendency on the sensory evaluation.