Sterilization of ready-to-cook Bibimbap by combined treatment with gamma irradiation for space food |
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| Authors: | Jae-Nam Park Beom-Seok Song Jae-Hun Kim Jong-il Choi Nak-Yun Sung In-Jun Han Ju-Woon Lee |
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| Affiliation: | 1. Center for Nonthermal Processing of Food, Washington State University, Pullman, WA 99164-6120, USA;2. Department of Chemistry, Washington State University, Pullman, WA 99164-4630, USA;3. Dipartimento di Scienze e Tecnologie Alimentarie e Microbiologiche, Universitá degli Studi di Milano, 20133 Milano, Italy;1. University of Tasmania, Hobart, TAS, Australia;2. 915 Labs, Denver, CO, United States;1. University San Raffaele Rome, Via Val Cannuta 247, 00166, Rome, Italy;2. SITEIA.PARMA Interdepartmental Centre, University of Parma, Parco Area delle Scienze 181/A, 43124 Parma, Italy;3. Department of Food Science, University of Parma, Viale G.P. Usberti 181/A 43124 Parma, Italy;1. Institute of Mathematics, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki 305-8571, Japan;2. Department of Math. Edu., Kwandong University, 24, 579 Beon-gil, Beomil-ro, Gangneung, Gangwon-do, 210-701, Republic of Korea;1. Centro de Investigación en Alimentación y Desarrollo, A.C., CTAOV, Km. 0.6 Carr. a La Victoria, A.P. 1735, 83304 Hermosillo, Sonora, México;2. Departamento de Investigación en Física, Universidad de Sonora, A.P. 5-088, 83190 Hermosillo, Sonora, México;3. Centro de Investigación y Estudios Avanzados del IPN Unidad Mérida, Laboratorio Nacional de Nano Biomateriales, A.P. 73, Cordemex, 97310 Mérida, Yucatán, México;4. National Centre for Electron Beam Research, Texas A&M University, College Station, TX, USA |
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| Abstract: | Bibimbap, Korean traditional cooked rice mixed with various kinds of vegetables, together with mushrooms and a ground meat, and seasoned with red pepper paste, was developed as a ready-to-cook food by combined treatment with irradiation for the use in space. By gamma irradiation of 25 kGy, the total aerobic bacteria of Bibimbap that was initial by 6.3 log CFU/g decreased to below detection limit, but its sensory qualities were drastically decreased. To enhance the sensory quality, the effects of antioxidant in Bibimbap were evaluated. A treatment with 0.1% of vitamin C, vacuum packaging and gamma-irradiated at 25 kGy and ?70 °C showed higher sensory scores than only the irradiation process. This result indicates that the radiation technology may be useful to produce a variety of space foods with high quality of taste and flavor, when combined with other methods. |
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