Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effect of Electron Beam Irradiation on the Microbial Safety and Qualities of Sliced Dried Squid

전자선 조사가 건조 오징어의 미생물학적 안정성 및 품질에 미치는 영향

  • Ko, Jong-kwan (Dept. of Food Science ＆ Technology, College of Agriculture ＆ Life Sciences, Chungnam National University) ;
  • Ma, Yu-hyun (Dept. of Food Science ＆ Technology, College of Agriculture ＆ Life Sciences, Chungnam National University) ;
  • Song, Kyung-Bin (Dept. of Food Science ＆ Technology, College of Agriculture ＆ Life Sciences, Chungnam National University)
  • Published : 2005.03.01

Abstract

Electron beam irradiation was applied to examine the microbial safety and qualities of sliced dried squid. Sliced dried squid was irradiated at dose of 2, 4, 8, 12, and 16 kGy. Microorganisms contaminated in sliced dried squid were significantly decreased by irradiation. Decimal reduction dose (D/sub 10/ value) of total bacteria count, yeast and mold, coliforms in sliced dried squid were 8.57, 4.60, and 8.10 kGy, respectively. Electron beam irradiation caused negligible changes in Hunter color L, a, and b value. Sensory evaluations of irradiated sliced dried squid showed that there were no significant changes among the samples. These results indicate that electron beam irradiation improves the microbial safety and qualities of sliced dried squid.

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