Abstract
In Korea, commercialized sauce for ready-to-eat (RTE) Bulgogi is usually manufactured using heat treatment to ensure that it has a long shelf-life. However, heat treatment may adversely affect the taste and flavor of the sauce, thus, the development of suitable sterilizing methods for RTE sauces is necessary to preserve the quality of the sauce during long storage periods. In this study, total bacterial growth, the viscosity, and the sensory properties of Bulgogi sauce were compared between sterilization with gamma irradiation (0–40kGy) and autoclave treatment during storage at 35°C for 90 days. No bacterial growth was observed following irradiation at more than 10kGy or after autoclave treatment. However, the viscosity and sensory properties of samples gamma-irradiated at above 10kGy or autoclave-treated were significantly changed, even though autoclave treatment induced a burnt taste and flavor. Therefore, a gamma irradiation of 10kGy was effective to prepare ready-to-eat Bulgogi sauce with microbial safety and original sensory qualities.
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