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http://dx.doi.org/10.5657/FAS.2015.0115

Effects of Irradiation Temperature on the Sensory Quality Improvement of Gamma-irradiated Ganjang-gejang, Korean Traditional Marinated Raw Crab Portunus trituberculatus in Soybean Sauce  

Park, Jae-Nam (Team for Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Byun, Eui-Baek (Team for Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Han, In-Jun (Team for Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Song, Beom-Seok (Team for Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Sohn, Hee-Sook (Department of Food Science & Human Nutrition, Chonbuk National University)
Park, Sang-Hyun (Team for Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Byun, Eui-Hong (Department of Food Science and Technology, Kongju National University)
Yoon, Minchul (Food Safety Research Division, National Fisheries Research & Development Institute)
Sung, Nak-Yun (Department of Food Science and Technology, Kongju National University)
Publication Information
Fisheries and Aquatic Sciences / v.18, no.2, 2015 , pp. 115-121 More about this Journal
Abstract
This study was conducted to confirm quality properties of sterilized Ganjang-gejang (marinated crab Portunus trituberculatus) with Korean soy sauce using by gamma irradiation and to improve quality of sterilized Ganjang-gejang. The Ganjang-gejang was irradiated at dose of 3, 6, 9, 12, and 15 kGy by gamma irradiation and there was evaluated in microbiological, physicochemical, and sensory properties. Total aerobic bacteria and fungi contents of non-irradiated samples were about 6 and 4 log CFU/g level, respectively. Gamma-irradiated samples at above 9 kGy did not contain aerobic bacteria or fungi at detection limit less than 2 log CFU/g, but sensory scores were significantly decreased depending on the irradiation dose. To improve the sensory qualities of gamma-irradiated Ganjang-gejang, the temperature was adjusted during sample irradiation. When samples were irradiated under freezing temperatures, especially on dry ice, the TBARS and the deterioration of sensory qualities of Ganjan-Gejang were reduced. Different odor patterns were observed among samples, as observed using electronic nose analysis system. The results of this study indicated that treatment with irradiation under low temperatures may help to preparing high-quality Ganjang-gejang.
Keywords
Portunus trituberculatus; Gejang; Gamma irradiation; Patient food; Sterilization;
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Times Cited By KSCI : 4  (Citation Analysis)
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