Browse > Article

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;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 Elias, P.S. and Cohen, A.J. (1977) Radiation Chemistry of Major Food Components. Elsevier Scientific, New York
2 Kwon, J.H., Jeong, J.Y. and Chung, H.W. (2002) Thermoluminescence characteristics of minerals separated from potatoes of different origins of production. Radiat. Phys. Chem., 63, 415-418   DOI   ScienceOn
3 KATI (2001) Korea Agricultural Trade Information Homepage (www.kati.co.kr)
4 Kwon, J.H. and Byun, M.W. (1996) Effects of γ-irradiation and subsequent storage on amino acids and ribonucleotides of boiled anchovies. J. Food Sci. Nutr., 1, 16-22
5 Delincee, H. (2002) Analytical methods to identify irradiated food-a review. Radiat. Phys. Chem., 63, 455-458   DOI   ScienceOn
6 APHA (1976) Standard Methods for the Examination of Dairy Products. 14th ed., American Public Health Association, p.697
7 Chung, C. Y. and Toyomizu, M. (1976) Studies on the browning of dehydrated foods as a function of water activity. 1. Effect of Aw on browning in amino acid-lipid systems. Bull. Japan. Soc. Sci. Fish, 42, 697   DOI
8 Murray, C.K. and Gibson, D.M. (1972) An investigation of the method of determining trimethylamine in fish muscle extracts by the formation of its picrate salt-PartⅠ. J. Food. Technol., 7, 35-46   DOI
9 Kwon, J.H., Chung, H.W., Byun, M.W., Kang, and I.J. (1998) Thermoluminescence detection of Korean traditional foods exposed to gamma and electron-beam. Radiat. Phys. Chem., 52, 151-156   DOI   ScienceOn
10 SAS (2001) SAS User's Guide. Statistical Analysis Systems Institute, version 8.0, Cary, NC., U.S.A.
11 Lee, K.H., Kim, C.Y., You, B.J and Jea, Y.G. (1985) Effect of packaging on the quality stability and shelf-life of dried anchovy. J. Korean Soc. Food Nutr., 14, 229-234
12 Turner, E.W., Paynter, W.D., Montie, E.J., Bessert, M.W., Struck, G.M. and Olson, F.C. (1954) Use of the 2-thiobarbituric acid reagent to measure rancidity in frozen pork. J. Agric. Food Chem., 8, 326-330
13 Josephson, E.S. and Peterson, M.S. (1983) Preservation of Food by lonizing Radiation Vol. Ⅱ. CRC Press Inc., Boca Raton, Florida, p.112
14 Kwon, J.H., Byun, M.W, Warrier, A.S., Kamat, M.D., Alur, M.D. and Nair, P.M. (1993) Quality changes in irradiated and nonirradiated boiled-dried anchovies after intercountry transportation and storage at $25^{\circ}C$. J. Food Sci. Technol., 30, 256-260
15 韓國食品工業協會 (2000) 부적합 수입식품. 食品衛生情報, 第 113, 114, 116, 117號
16 한억 (1991) 식품색의 수치적 표현원리(Ⅱ) - (L, a, b) 체계. 식품기술, 4, 41-73
17 Kwon, J.H., Lee, K.D., Byun, M.W. and Cho, H.O. (1995) Effect of storage temperature and packaging methods on the microbiological and organoleptic qualities of boiled-dried anchovies. J. Fd. Hyg. Safety., 10, 103-109
18 Kwon, J.H., Chung, H.W. and Kwon, Y.J. (2000) Infrastructure of quarantine procedures for promoting the trade of irradiated foods. Paper presented at Symposium of The Korean Society of Postharvest Science and Technology of Agricultural Products on Irradiation Technology for the Safety of Food and Public Health Industries and Quality Assurance, Daejon, 13 October, p.209-254
19 권중호 (2001) 방사선 조사식품의 교역 전망과 검지관리. 식품세계, 2, 34-38
20 IAEA (1991) Analytical detection methods for irradiated foods. A review of current literature. IAEA-TECDOC-587, p.172
21 European Committee for standard (1997) Detection of irradiated food which silicate minerals can be isolated, Method by thermoluminescence. English version of DIN EN 1788
22 Jo, K.S., Kim, Y.M., Kim, H.K. and Kang, T.S. (1987) Effect of packaging method on the on the storage stability of boiled-dried anchovy. Korean J. Food Sci. Technol., 19, 195-199
23 Lee, K.H., Lee, M.J., Jung, B.C. and Hong, B.I. (1994) Cold storage and quality stability of Ascidian, Halocynthia roretzi. Korean J. Food Sci. Technol., 26, 382-388
24 The Korean Society of Food Science and Nutrition. (2000) Handbook of Experiments in Food Science and Nutrition. Hyoil Press, Seoul, p.256-261
25 KFDA (2000) 건포류에 대한 기준 및 규격. 식품공전, 식품의약품안전청, p.448
26 Kwon, J.H., Byun, M.W. and Kim, Y.H. (1996) Physicochemical quality of boiled-dried anchovies during post-irradiation period. J. Korean Soc. food Nutr., 26, 484-490
27 Kwon, O.J. and Byun, M.W, (1996) The combined effect of heat and gamma irradiation on the inactivation of selected microorganisms associated with food hygiene. J. Korean Soc. Food Sci. Nutr., 25, 804-809
28 Han, S.B., Lee, J.H. and Lee, K.H. (1973) Non-enzymatic browning reactions in dried anchovy when stored at different water activities. Bull. Korean Fish. Soc., 6, 37-42
29 Kwon, J.H. and Byun, M.W. (1995) Gamma irradiation combined with improved packaging for preserving and improving the quality of dried fish (Engraulis encrasi-cholus). Radiat. Phys. Chem., 46, 725-729   DOI   ScienceOn
30 해양수산부 (2000) 국립수산물품질검사원 Homepage (www.nfpis.or.kr)
31 Kwon, J.H., Jung, H.W., Byun, M.W. and Kim, J.S. (1995) Effects of storage temperature and packaging methods on the physicochemical quality of boiled-dried anchovies. J. Fd. Hyg. Safety., 10, 97-102
32 IAEA (2001) International Atomic Energy Agency Homepage (www.iaea.org/icgfi)
33 Kwon, J.H., Byun, M.W. and Kim, J.S. (1996) Microbiological and organoleptic qualities of boiled-dried anchovies during post-irradiation period. J. Korean Soc. Food Nutr., 25, 283-287
34 Han, S.B., Lee, J.H. and Lee, K.H. (1973) Non-enzymatic browning reactions in dried anchovy when stored at different water activities. Bull. Korean Fish. Soc., 6, 37
35 Chang, D.S. and Choe, W.K. Bacteriological studies on market sea foods. 1. Sanitary indicative bacteria in sun-dried sea foods. Bull. Korean Fish. Soc. 6: 87-95 (1973)
36 Harrigan, W. F. and McCance, M. E. (1976) Laboratory Methods in Food and Dairy Microbiology. Academic Press, London
37 김광옥, 김상숙, 성내경, 이영춘 (1993) 관능검사 방법 및 응용. 신광출판사, 서울, pp.96-127
38 Kim, D.H. (1994) Rancidity of Edible Oils and Fats. Korea Univ. Press, p.453
39 Jo, K.S. and Kim, Y.M. (1987) Effect of temperature relative humidity on the storage stability of boiled-dried anchovy. Korean J. Food Sci. Technol., 19, 188-194
40 IAEA. (1989) Radiation Preservation of Fish and Fishery Products. Final Results of a Co-ordinated Research Programme of the Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture, Vienna, p.139