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Physicochemical Characteristics of Gamma Irradiated Changran Jeotkal during Storage at $10^{\circ}C$  

Lee, Na-Young (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute)
Jo, Cheo-Run (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute)
Lee, Won-Dong (Food Research Center, Hansung Enterprize Co. Ltd.)
Kim, Jae-Hyun (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute)
Byun, Myung-Woo (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute)
Publication Information
Korean Journal of Food Science and Technology / v.35, no.6, 2003 , pp. 1129-1134 More about this Journal
Abstract
Changran jeotkal, a Korean traditional fermented seafood, was prepared as a pilot scale using a commercial method and irradiated at 0, 2.5, 5.0 and 10 kGy by gamma ray to investigate possibilities for further industrial application. To see the effectiveness and rapid industrialization, hot pepper powder was irradiated at 10 kGy and manufactured the changran jeotkal (HP-10 kGy) as same method since the hot pepper powder was approved legally for gamma irradiation in Korea. The content of volatile basic nitrogen and amino nitrogen was significantly reduced by gamma irradiation in all storage periods. Amino nitrogen contents of 0, 2.5, 5.0, 10 kGy and HP-10 kGy were 98.9, 98.5, 92.4, 88.0 and 93.1mg%, respectively after 12 week of storage at $10^{\circ}C$. In total, 8 kinds of biogenic amines were found from the samples, and the contents in the gamma irradiated changran Jeotkal were lower than those of the control during storage. The sample of HP-10 kGy showed similar physicochemical characteristics to the sample irradiated as $2.5{\sim}5.0\;kGy$. Results indicated that gamma irradiation of fermented seafood products such as seasoned changran jeotkal improved quality stability, thus, we recommend gamma irradiation for industrial application.
Keywords
changran jeotkal; gamma irradiation; physicochemical characteristics; hot pepper powder;
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