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Microbial Quality and Physiochemical Changes of Grilled Fish Paste in a Group-Meal Service Affected by Gamma-Irradiation  

Kim Jang-Ho (Radiation Food Science and Biotechnology Team, Korea Atomic Energy Research Institute)
Jeon Jin-Yong (Department of Food Science and Technology, Seoul National University)
Ryu Sang-Ryeol (Department of Food Science and Technology, Seoul National University)
Kim Young-Ji (Division of Food, Beverage and Culinary Art, Yeungnam College of Science and Technology)
Suh Chung-Sik (Division of Food, Beverage and Culinary Art, Yeungnam College of Science and Technology)
Lee Ju-Woon (Radiation Food Science and Biotechnology Team, Korea Atomic Energy Research Institute)
Byun Myung-Woo (Radiation Food Science and Biotechnology Team, Korea Atomic Energy Research Institute)
Publication Information
Food Science and Preservation / v.11, no.4, 2004 , pp. 522-529 More about this Journal
Abstract
In the grilled fish paste stored at $5^{\circ}C$, the total aerobic bacterial counts were effectively reduced by 2.5 kGy or more. In the samples stored at $30^{\circ}C$, the total aerobic bacterial counts of the samples irradiated at 7.5 kGy were below to the limit of detection (2 log CFU/g). The TBA values of the irradiated samples were considerably higher than those of the controls but not proportional to the irradiation dose. It is apparent that an irradiation treatment causes very little textural degradation and the sensorial quality of the sample was maintained by an irradiation at 7.5 kGy or more.
Keywords
grilled fish paste; total aerobic bacterial counts; irradiation; TBA value; textural degradation; sensorial quality;
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