Application of Gamma Irradiation for Prolonging Shelf-Life of Semi-Dried Squid (Todarodes pacificus)

반건조 오징어의 저장성 연장을 위한 감마선 조사기술의 이용

  • 변명우 (한국원자력연구소 방사선식품생명공학기술개발팀) ;
  • 이주운 (한국원자력연구소 방사선식품생명공학기술개발팀) ;
  • 조철훈 (한국원자력연구소 방사선식품생명공학기술개발팀) ;
  • 육홍선 (충남대학교 식품영양학과) ;
  • 차보숙 (수원여자대학 식품과학부) ;
  • 김명철 (식품의약품안전청 식품평가부 식품규격과)
  • Published : 2002.06.01


This study was conducted to investigate the effects of gamma irradiation on the shelf-life extension of semi-dried squid (Todarodes pacificus). Semi-dried squid was stored at 10$^{\circ}C$ after gamma irradiation with doses of 0, 3, 5 and 7 kGy. In microbiological aspects, non-irradiated semi-dried squid was rapidly deteriorated during storage, and molds and yeasts were detected in a selective medium. The total viable cells were reduced with the increase of irradiation dose, and a dose level of 7 kGy was considered optimum and effective dose for the preservation of semi-dried squid. Increase in the content of volatile basic nitrogen was reduced by irradiation treatment depending upon doses. Thiobarbituric acid values were not significantly different in all samples regardless of irradiation. Sensory qualities of irradiated semi-dried squid were acceptable.


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