Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effect of Electron Beam Irradiation on the Microbial Safety and Qualities of Sliced Dried Squid

전자선 조사가 건조 오징어의 미생물학적 안정성 및 품질에 미치는 영향

  • Ko, Jong-kwan (Dept. of Food Science ＆ Technology, College of Agriculture ＆ Life Sciences, Chungnam National University) ;
  • Ma, Yu-hyun (Dept. of Food Science ＆ Technology, College of Agriculture ＆ Life Sciences, Chungnam National University) ;
  • Song, Kyung-Bin (Dept. of Food Science ＆ Technology, College of Agriculture ＆ Life Sciences, Chungnam National University)
  • Published : 2005.03.01
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Abstract

Electron beam irradiation was applied to examine the microbial safety and qualities of sliced dried squid. Sliced dried squid was irradiated at dose of 2, 4, 8, 12, and 16 kGy. Microorganisms contaminated in sliced dried squid were significantly decreased by irradiation. Decimal reduction dose (D/sub 10/ value) of total bacteria count, yeast and mold, coliforms in sliced dried squid were 8.57, 4.60, and 8.10 kGy, respectively. Electron beam irradiation caused negligible changes in Hunter color L, a, and b value. Sensory evaluations of irradiated sliced dried squid showed that there were no significant changes among the samples. These results indicate that electron beam irradiation improves the microbial safety and qualities of sliced dried squid.

전자선 조사가 건조된 오징어의 미생물학적 안전성과 품질에 미치는 영향을 확인하였다. 전자선은 2-16 kGy의 선량으로 각각 조사하여 대조구와 비교하였다. 실험 결과 전자선에 의해 건조된 오징어에 존재하는 미생물 수가 유의적으로 감소하는 것을 확인하였다 건조된 오징어에 존재하는 총 호기성 세균, 곰팡이와 효모, 대장균 군의 D/sub 10/ value는 각각 8.57, 4.60, 8.10 kGy로 나타났다. 전자선 조사된 시료 및 대조구에 대한 Hunter 색차계의 L, a, b 값을 측정 한 결과 유의적 차이가 없는 것으로 나타났고, 관능검사의 경우도 조사된 시료와 대조구와의 큰 변화는 나타나지 않았다. 따라서 전자선 조사로 인해 건조된 오징어의 미생물학적 안전성과 품질 개선의 가능성을 확인하였다.

Keywords

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