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http://dx.doi.org/10.5657/KFAS.2012.0438

Shelf-Life and Quality of Gamma Irradiated Squid Sundae (a Traditional Korean Sausage)  

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)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.45, no.5, 2012 , pp. 438-444 More about this Journal
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
Squid sundae; Gamma irradiation; Room temperatures;
Citations & Related Records
Times Cited By KSCI : 15  (Citation Analysis)
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