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The Quality and Thermoluminescence Properties of Dried Pollack during Storage Following Irradiation  

Noh, Jung-Eun (Department of Food Science and Technology, Kyungpook National University)
Kwon, Joong-Ho (Department of Food Science and Technology, Kyungpook National University)
Publication Information
Korean Journal of Food Science and Technology / v.36, no.5, 2004 , pp. 711-716 More about this Journal
Abstract
Gamma irradiation was applied to dried pollack to improve its microbiological quality and evaluate quality stability of irradiated samples. Thermoluminescence (TL) properties of minerals separated from irradiated samples were measured for possible use in identifying irradiation treatment. Dried pollack was packaged in commercial unit (PVC film, 0.06 mm thickness) and stored at $15{\pm}1^{\circ}C$ for 6 months. Samples showed over $10^4\;CFU/g$ in total aerobic bacteria or yeasts&molds, which increased during storage, reaching $10^6-10^7\;CFU/g$ at 3rd month of storage. Irradiation at 3 kGy was effective for improving hygienic quality for 6 months, keeping microbial population under 20 CFU/g. Gamma irradiation at 3 kGy or less did not significantly influence physicochemical quality attributes, such as browning, TBA value, volatile basic nitrogen, trimethylamine, and sensory properties, whereas storage time remarkably induced quality changes of dried pollack. TL analysis was proved suitable for identifying irradiated from non-irradiated samples over 6 months of storage.
Keywords
dried pollack; irradiation; quality; thermoluminescence;
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