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Application of Gamma Irradiation on Manufacturing Changran Jeotgal (aged and seasoned intestine of Alaska pollack) : Microbiological and Sensory Characteristics

양념 창란젓갈 제조시 감마선 조사기술 적용: 미생물학적 및 관능적 품질특성

  • Jo, Cheorun (Team for Radiation Food Science and Biotechnology Korea Atomic Energy Research Institute) ;
  • Kim, Dong-Ho (Team for Radiation Food Science and Biotechnology Korea Atomic Energy Research Institute) ;
  • Lee, Won-Dong (Food Research Center, Hansung Enterprise Co., Ltd.) ;
  • Lee, Jae-Jin (Food Research Center, Hansung Enterprise Co., Ltd.) ;
  • Byun, Myung-Woo (Team for Radiation Food Science and Biotechnology Korea Atomic Energy Research Institute)
  • 조철훈 (한국원자력연구소 방사선식품·생명공학연구팀) ;
  • 김동호 (한국원자력연구소 방사선식품·생명공학연구팀) ;
  • 이원동 (한성기업(주) 식품연구소) ;
  • 이재진 (한성기업(주) 식품연구소) ;
  • 변명우 (한국원자력연구소 방사선식품·생명공학연구팀)
  • Published : 2003.07.01

Abstract

Changran Jeotgal (aged and seasoned intestine of Alaska pollack) was prepared as the same method as commercial one and irradiated at 0, 2.5, 5.0 and 10 k㏉ by gamma ray for industrial application. Changran Jeotgal using 10 k㏉-irradiated red pepper powder was also prepared to compare with control (0 k㏉). Commercial red pepper powder was already contaminated at 3.8$\times$10$^{6}$ CFU/$m\ell$ level by total plate count and 10k㏉ of irradiation reduced the number about 4 log cycles. Gamma irradiated Changran Jeotgal at 2.5,5.0, and 10k㏉ showed 3 6, and 7 log cycles of reduction compared to the non-irradiated control in the total plate count after 12 weeks of storage at 1$0^{\circ}C$. Using irradiated (10k㏉) red pepper powder reduced the microbial contamination significantly by 2 log cycles compared to the control. Sensory evaluation showed that the sample irradiated at 2.5 k㏉ was the most acceptable, followed by the sample using irradiated red pepper powder and non-irradiated control. Thus, 2.5 k㏉ of irradiation of Changran Jeotgal was effective to improve safety during distribution and storage without change of sensory quality. Furthermore, using the irradiated red pepper powder is also recommended for safety enhancement of the products.

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