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Viscosity is critically important for bulgogi sauce. However, exposure to irradiation may decrease the rheological proper-ties of bulgogi sauce. This study was conducted to compare the effects of gamma irradiation (0–9 kGy) on viscosity, molec-ular weight, pH, reducing end level, and water solubility of xanthan gum, guar gum, and locust bean gum as thickeningagents/stabilizers in bulgogi sauce. The physicochemical properties of all samples changed (p<0.05) from 3965 to 0 cP(viscosity), from 6048 to 28 kDa (molecular weight), from 5.79 to 4.62 (pH), from 0.13 mg/mL to 1.72 mg/mL (reducingend level), and from 6% to 87% (water solubility) following gamma irradiation. Viscosity after irradiation was most stable(p<0.05) in xanthan gum (from 1249 to 92 cP) compared with guar gum (from 3965 to 0 cP) and locust bean gum (from1631 to 0 cP). The sensory properties (texture and taste) of bulgogi sauce prepared with xanthan gum (1%, w/w) werehighly maintained (about 7.0–5.0) after high-dose irradiation of up to 40 kGy. These results indicate that xanthan gum canbe effectively used as a thickening agent/stabilizer in bulgogi sauce, which had low viscosity after irradiation. Key words: bulgogi sauce, irradiation, viscosity, thickening agent, sensory property

Development of Ready-to-Eat Bulgogi Sauce with No Change of Sensory Properties after High-Dose Irradiation