Effects of Gamma Irradiation on Microbiological and Sensory Qualities in Processing of Low Salted and Fermented Squid

감마선 이용 저염 오징어젓갈 제조시 미생물적, 관능적 품질변화

  • Kim, Jae-Hun (Team for Radiation Food Science & Biotechnology, Korea Atomic Energy Research Institute) ;
  • Lee, Kyong-Haeng (Team for Radiation Food Science & Biotechnology, Korea Atomic Energy Research Institute) ;
  • Ahn, Hyun-Joo (Team for Radiation Food Science & Biotechnology, Korea Atomic Energy Research Institute) ;
  • Cha, Bo-Sook (Department of Food Science, Suwon Women's College) ;
  • Byun, Myung-Woo (Team for Radiation Food Science & Biotechnology, Korea Atomic Energy Research Institute)
  • 김재훈 (한국원자력연구소 방사선식품.생명공학연구팀) ;
  • 이경행 (한국원자력연구소 방사선식품.생명공학연구팀) ;
  • 안현주 (한국원자력연구소 방사선식품.생명공학연구팀) ;
  • 차보숙 (수원여자대학 식품과학부) ;
  • 변명우 (한국원자력연구소 방사선식품.생명공학연구팀)
  • Published : 1999.08.31

Abstract

The effect of ${\gamma}-irradiation$ was investigated on salted and fermented squid, squid jeotkal. Squid jeotkal was prepared with salt concentrations of 5%, 10% and 20% and was fermented at $15^{\circ}C$ and $25^{\circ}C$ after ${\gamma}-irradiation$ with doses of 0, 2.5, 5 and 10 kGy, respectively. Proximate composition, salinity, water activity (Aw), pH, total bacteria and sensory evaluation were examined during fermentation periods. Results showed that ${\gamma}-irradiation$ had no effect on proximate composition, salinity and Aw compared with non-irradiated squid jeotkal. However, pH and total bacteria, as well as sensory evaluation, were changed variously with processing conditions such as NaCl concentration, irradiation dose and fermentation temperature. The results of total bacteria and sensory evaluation showed that squid jeotkal with NaCl concentration of 10% and an irradiation dose of 10 kGy maintained high quality for 30 days at $15^{\circ}C$. Therefore, it was considered that ${\gamma}-irradiation$ was effective in processing low-salted squid jeotkal and extending its shelf-life without adding any food additives.

Keywords

${\gamma}-irradiation$;squid;low salt;jeotkal