Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Microbial Quality and Physiochemical Changes of Grilled Fish Paste in a Group-Meal Service Affected by Gamma-Irradiation

감마선조사에 의해 영향을 받은 단체급식용 구운 어묵의 미생물학적 품질과 이화학적 변화

  • Kim Jang-Ho (Radiation Food Science and Biotechnology Team, Korea Atomic Energy Research Institute) ;
  • Jeon Jin-Yong (Department of Food Science and Technology, Seoul National University) ;
  • Ryu Sang-Ryeol (Department of Food Science and Technology, Seoul National University) ;
  • Kim Young-Ji (Division of Food, Beverage and Culinary Art, Yeungnam College of Science and Technology) ;
  • Suh Chung-Sik (Division of Food, Beverage and Culinary Art, Yeungnam College of Science and Technology) ;
  • Lee Ju-Woon (Radiation Food Science and Biotechnology Team, Korea Atomic Energy Research Institute) ;
  • Byun Myung-Woo (Radiation Food Science and Biotechnology Team, Korea Atomic Energy Research Institute)
  • 김장호 (한국원자력연구소 방사선이용연구부) ;
  • 전진용 (서울대학교 식품공학과) ;
  • 유상렬 (서울대학교 식품공학과) ;
  • 김영지 (영남이공대학 식음료조리계열) ;
  • 서정식 (영남이공대학 식음료조리계열) ;
  • 이주운 (한국원자력연구소 방사선이용연구부) ;
  • 변명우 (한국원자력연구소 방사선이용연구부)
  • Published : 2004.12.01
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Abstract

In the grilled fish paste stored at $5^{\circ}C$, the total aerobic bacterial counts were effectively reduced by 2.5 kGy or more. In the samples stored at $30^{\circ}C$, the total aerobic bacterial counts of the samples irradiated at 7.5 kGy were below to the limit of detection (2 log CFU/g). The TBA values of the irradiated samples were considerably higher than those of the controls but not proportional to the irradiation dose. It is apparent that an irradiation treatment causes very little textural degradation and the sensorial quality of the sample was maintained by an irradiation at 7.5 kGy or more.

Keywords

References

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