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http://dx.doi.org/10.3746/jkfn.2003.32.5.673

Application of Gamma Irradiation on Manufacturing Changran Jeotgal (aged and seasoned intestine of Alaska pollack) : Microbiological and Sensory Characteristics  

Jo, Cheorun (Team for Radiation Food Science and Biotechnology Korea Atomic Energy Research Institute)
Kim, Dong-Ho (Team for Radiation Food Science and Biotechnology Korea Atomic Energy Research Institute)
Lee, Won-Dong (Food Research Center, Hansung Enterprise Co., Ltd.)
Lee, Jae-Jin (Food Research Center, Hansung Enterprise Co., Ltd.)
Byun, Myung-Woo (Team for Radiation Food Science and Biotechnology Korea Atomic Energy Research Institute)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.32, no.5, 2003 , pp. 673-678 More about this Journal
Abstract
Changran Jeotgal (aged and seasoned intestine of Alaska pollack) was prepared as the same method as commercial one and irradiated at 0, 2.5, 5.0 and 10 k㏉ by gamma ray for industrial application. Changran Jeotgal using 10 k㏉-irradiated red pepper powder was also prepared to compare with control (0 k㏉). Commercial red pepper powder was already contaminated at 3.8$\times$10$^{6}$ CFU/$m\ell$ level by total plate count and 10k㏉ of irradiation reduced the number about 4 log cycles. Gamma irradiated Changran Jeotgal at 2.5,5.0, and 10k㏉ showed 3 6, and 7 log cycles of reduction compared to the non-irradiated control in the total plate count after 12 weeks of storage at 1$0^{\circ}C$. Using irradiated (10k㏉) red pepper powder reduced the microbial contamination significantly by 2 log cycles compared to the control. Sensory evaluation showed that the sample irradiated at 2.5 k㏉ was the most acceptable, followed by the sample using irradiated red pepper powder and non-irradiated control. Thus, 2.5 k㏉ of irradiation of Changran Jeotgal was effective to improve safety during distribution and storage without change of sensory quality. Furthermore, using the irradiated red pepper powder is also recommended for safety enhancement of the products.
Keywords
Changran Jeotgal; gamma irradiation; microbiological; sensory; quality;
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Times Cited By KSCI : 1  (Citation Analysis)
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