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Microbiological, Physicochemical, and Sensory Characteristics of Myungran Jeotgal Treated by Electron Beam Irradiation  

Jung, Samooel (Department of Animal Science and Biotechnology, Chungnam National University)
Choe, Jun-Ho (Department of Animal Science and Biotechnology, Chungnam National University)
Kim, Bin-Na (Department of Animal Science and Biotechnology, Chungnam National University)
Yun, Hye-Jeong (Department of Animal Science and Biotechnology, Chungnam National University)
Kim, Yun-Ji (Food Safety Research Division, Korea Food Research Institute)
Jo, Cheorun (Department of Animal Science and Biotechnology, Chungnam National University)
Publication Information
Food Science and Preservation / v.16, no.2, 2009 , pp. 198-203 More about this Journal
Abstract
We examined the effects of electron-beam irradiation(0.5, 1, 2, or 5 kGy) on microbiological, physicochemical, and sensory quality characteristics of Myungran Jeotgal, Korean fermented seafood, during subsequent storage at $4^{\circ}C$ for 2 weeks. Viable counts of total aerobic bacteria, yeasts and molds, and total coliforms fell, after irradiation, to below detection limits($10^1CFU/g$). The pH of irradiated Myungran Jeotgal was maintained during storage but that of the non-irradiated control decreased. Sensory quality was not affected by electron-beam irradiation, except that color scores in samples irradiated with 2 and 5 kGy were lower than that of the control. Lipid oxidation tended to rise with increased irradiation dose and longer storage periods. The results suggest that electron-beam irradiation can be used to extend the shelf-life of Myungran Jeotgal without apparent quality attribute deterioration. However, means of preventing lipid oxidation resulting from electron-beam irradiation need consideration if irradiation is to find further applications in the food industry.
Keywords
Myungran Jeotkal; electron beam irradiation; microbiological; sensory; quality;
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