Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Shelf-Life and Quality of Gamma Irradiated Squid Sundae (a Traditional Korean Sausage)

감마선 조사 오징어 순대의 상온저장성 및 품질

  • Jeong, Da-Hyun (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Kim, Koth-Bong-Woo-Ri (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Kim, Dong-Hyun (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • SunWoo, Chan (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Jung, Seul-A (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Kim, Hyun-Jee (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Jeong, Hee-Ye (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Kim, Jae-Hun (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Lee, Ju-Woon (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Do, Sang-Ryong (Sea Food) ;
  • Byun, Myoung-Woo (Department of Culinary Nutrition, Woosong University) ;
  • Ahn, Dong-Hyun (Department of Food Science & Technology/Institute of Food Science, Pukyong National University)
  • 정다현 (부경대학교 식품공학과/식품연구소) ;
  • 김꽃봉우리 (부경대학교 식품공학과/식품연구소) ;
  • 김동현 (부경대학교 식품공학과/식품연구소) ;
  • 선우찬 (부경대학교 식품공학과/식품연구소) ;
  • 정슬아 (부경대학교 식품공학과/식품연구소) ;
  • 김현지 (부경대학교 식품공학과/식품연구소) ;
  • 정희예 (부경대학교 식품공학과/식품연구소) ;
  • 김재훈 (한국원자력연구원 첨단방사선연구소) ;
  • 이주운 (한국원자력연구원 첨단방사선연구소) ;
  • 도상룡 (바다식품) ;
  • 변명우 (우송대학교 외식조리영양학부) ;
  • 안동현 (부경대학교 식품공학과/식품연구소)
  • Received : 2012.08.11
  • Accepted : 2012.10.10
  • Published : 2012.10.31
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Abstract

This study was investigated the effect of gamma irradiation (GI) on the shelf-life and quality improvement of squid sundae (a traditional Korean sausage) stored at room temperature after 0 (control), 10 and 20 kGy doses of irradiation. The total viable cells decreased with increasing irradiation dose, and no viable cells were detected with the doses of 20 kGy. There were no significant changes in pH compared to the control. The volatile basic nitrogen (VBN) and thiobarbituric acid reactive substance (TBARS) values of GI (20 kGy) squid sundae were significantly lower than those of the control. In addition, the induction period for the GI (20 kGy) squid sundae measured by the Rancimat method was higher level than that of the control. In a sensory evaluation, there were no significant differences between the control and GI samples during storage.

Keywords

References

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