Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10731610 | Radiation Physics and Chemistry | 2005 | 8 Pages |
Abstract
To evaluate the effects of the combined treatment of gamma irradiation and rosemary extract powder (rosemary) for improving the quality of a ready-to-eat hamburger steak by changing the storage condition from frozen (â20°C) to a chilled temperature (4°C), an accelerated storage test was carried out. The hamburger steak was prepared with 200 or 500 ppm of rosemary, or 200 ppm of butylated hydroxyanisole by a commercially used recipe, gamma irradiated at absorbed doses of 5.0, 10.0 and 20.0 kGy, and stored at 30°C. From the microbiological aspect, irradiation at 20 kGy or a higher dose was needed to inactivate the normal microflora. Little effect of the antioxidant was, if any, observed. Thiobarbituric acid values were not very different during storage regardless of the irradiation dose and the addition of the antioxidant. Textural and sensory results were also not significantly different in all the samples.
Related Topics
Physical Sciences and Engineering
Physics and Astronomy
Radiation
Authors
Ju-Woon Lee, Kyung-Sook Park, Jong-Goon Kim, Sang-Hee Oh, You-Seok Lee, Jang-Ho Kim, Myung-Woo Byun,