Effects of Combined Treatment of Gamma Irradiation and Addition of Rosemary Extract Powder on Ready-to-Eat Hamburger Steaks: I. Microbiological Quality and Shelf-life
Oh, S.H.;Kim, J.H.;Lee, J.W.;Lee, Y.S.;Byun, M.W.(Korea Atomic Energy Research Institute, Daejeon, Republic of Korea)E-mail:mwbyun@kaeri.re.kr | Park, K.S.;Kim, J.G.(Sejong University, Seoul, Republic of Korea) | Lee, H.K.(Kongju National University, Kongju, Republic of Korea)
The objective of this study was to evaluate the combined treatment effect of gamma irradiation and rosemary extract powder on ready-to-eat hamburger steaks. After irradiation at 5, 10 and 20 kGy, hamburger steaks manufactured with rosemary extract powder (200 and 500 ppm) were stored at 5℃ for 4 months and at 30℃ for 3 weeks. Total aerobic bacteria count of the ready-to-eat hamburger steak was approximately 5 log CFU/g level. All doses of gamma irradiation were effective in reducing the population of total aerobic bacteria and coliform bacteria in hamburger steaks. In hamburger steaks irradiated at 20 kGy, the microbial growth was not observed during storage.
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