To improve the storage safety of two types of ground beef patty popular in
Korea (general beef patties and bulgogi patties), we added various antioxid
ants (200 ppm; including butylated hydroxyanisole, ascorbyl palmitate, alph
a-tocopherol, and beta-carotene) to typical formulations of patties, cooked
the patties to 70 degrees C, and irradiated them at a dose of 1.5 or 3 kGy
. During 30 d of storage at 5 degrees C, the number of aerobic bacteria and
lactic acid bacteria were determined using total aerobic plate count and p
henyl ethyl alcohol-sucrose agar, respectively. The concentration of thioba
rbituric acid was also determined in each type of patty. No colonies were o
bserved in patties irradiated at 3 kGy regardless of which antioxidant was
added. In control patties and patties with butylated hydroxyanisole that we
re irradiated at a dose of 1.5 kGy, growth of microorganisms appeared to be
more rapid than in patties with natural antioxidants. The microbiological
safety of nonirradiated patties could not be ensured for a period of 20 d.
Lipid oxidation was retarded in both types of patty when an antioxidant was
added; Ascorbyl palmitate had the strongest antioxidant effect among the n
atural antioxidants. However, butylated hydroxyanisole was more effective t
han ascorbyl palmitate when used in an equal amount.