Nuclear Engineering and Technology
- Volume 1 Issue 1
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- Pages.23-31
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- 1969
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- 1738-5733(pISSN)
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- 2234-358X(eISSN)
Radiation Preservation of Fishery Products. II. Application of Radiation Preservation to Cure Shrimp, Common Squid and Little Squid
- Sang Choe (Marine Products Lab., Korea Institute of Science and Technology) ;
- Chung, Tai-Wha (Marine Products Lab., Korea Institute of Science and Technology) ;
- Kwak, Hi-Sang (Marine Products Lab., Korea Institute of Science and Technology)
- Published : 1969.09.01
Abstract
Whole cure shrimp, eviscerated common squid and little squid meats were irradiated with gamma radiation from 60Co using varying dose up to one Mrad. Changes in quality were assessed by organoleptic, chemical (VRS and TMA-N), biochemical (hypoxanthine) and microbiological tests; and the effect of radiation on prolonging of the storage life at 2-4 C was studied. With the cure shrimp, 0.12-0.20 Mrad appears to be optimal with 8 days of storage life, whereas the unirradiated control samples had a storage life of 3 days. With the common squid meat, 0.20-0.30 Mrad appears to be optimal with 14-21 days of storage life, where-as the unirradiated control samples had a storage life of 8 days. And for the little squid meat, 0.12-0.20 Mrad appears to be optimal with 10 days of storage, where-as the unirradiated control samples had a storage life of 5 to 6 days.
젓새우(Acetes chinensis), 피둥어꼴뚜기 (Todarodes Pacifcus, 속칭 동해안산의 오징어), 젓꼴뚜기 (Loligo beka)를 1 Mrad까지의 각 성량의
Keywords