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Quality and Thermoluminescence Properties of ${\gamma}$-Irradiated Boiled-Dried Anchovies during Storage  

권중호 (경북대학교 식품공학과)
노정은 (경북대학교 식품공학과)
변명우 (한국원자력연구소)
Publication Information
Food Science and Preservation / v.9, no.1, 2002 , pp. 19-27 More about this Journal
Abstract
The effect of gamma irradiation was investigated on the microbiological and physicochemical qualities of boiled-dried anchovies (large- and smallsized) packed in PVC film (0.06 ㎜) during storage at 15$\pm$1$\^{C}$ for 6 months. On the other hand, thermoluminescence characteristics of minerals extracted from the sample were analyzed to evaluate its possibility in detecting the irradiated anchovies. The samples were contaminated by microbial levels of 104∼106 CFU/g in total aerobic bacterial counts and negative in coliforms, which were different depending on the sample sizes. Gamma irradiation at 3 kGy was effective for improving the hygienic quality of both samples for 6 months, keeping the microbial population less than 20 CFU/g. Besides it was not detrimental to the quality attributes, such as instrumental color parameters L, a, b, ΔE), browning, TBA value, volatile basic nitrogen, trimethylamine-N and sensory properties(appearance, color, odor, tape, overall acceptability). However, storage conditions (time, temperature, packing) showed a critical factor nfluencing the quality changes of dried anchovies. Thermoluminscence analysis was prove to distinguish irradiated from non-irradiated anchovies by comparing both temperature at which glow curves appear and the curve intensity, that was possible even after 6 months at - 20$\^{C}$.
Keywords
boiled-dried anchovies; irradiation quality; thermoluminescence;
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Times Cited By KSCI : 1  (Citation Analysis)
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