• Title, Summary, Keyword: squid Sundae

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Shelf-Life and Quality of Gamma Irradiated Squid Sundae (a Traditional Korean Sausage) (감마선 조사 오징어 순대의 상온저장성 및 품질)

  • Jeong, Da-Hyun;Kim, Koth-Bong-Woo-Ri;Kim, Dong-Hyun;SunWoo, Chan;Jung, Seul-A;Kim, Hyun-Jee;Jeong, Hee-Ye;Kim, Jae-Hun;Lee, Ju-Woon;Do, Sang-Ryong;Byun, Myoung-Woo;Ahn, Dong-Hyun
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.45 no.5
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    • pp.438-444
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    • 2012
  • This study was investigated the effect of gamma irradiation (GI) on the shelf-life and quality improvement of squid sundae (a traditional Korean sausage) stored at room temperature after 0 (control), 10 and 20 kGy doses of irradiation. The total viable cells decreased with increasing irradiation dose, and no viable cells were detected with the doses of 20 kGy. There were no significant changes in pH compared to the control. The volatile basic nitrogen (VBN) and thiobarbituric acid reactive substance (TBARS) values of GI (20 kGy) squid sundae were significantly lower than those of the control. In addition, the induction period for the GI (20 kGy) squid sundae measured by the Rancimat method was higher level than that of the control. In a sensory evaluation, there were no significant differences between the control and GI samples during storage.

Effects of Gamma Irradiation on Shelf-Life and Sensory Scores of Squid Sundae under Accelerated Storage Conditions (감마선 조사 처리가 가속저장 오징어순대의 저장성 및 기호성에 미치는 영향)

  • Kim, Hyun-Jee;Kim, Koth-Bong-Woo-Ri;Kim, Dong-Hyun;SunWoo, Chan;Jung, Seul-A;Jeong, Da-Hyun;Jung, Hee-Ye;Kim, Jae-Hun;Lee, Ju-Woon;Do, Sang-Ryong;Byun, Myoung-Woo;Ahn, Dong-Hyun
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.41 no.10
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    • pp.1441-1447
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    • 2012
  • This study was conducted to examine the effects of gamma irradiation on the shelf-life and sensory scores of squid Sundae under accelerated storage conditions. Squid Sundae was stored at $37^{\circ}C$ for 35 days following gamma irradiation at doses of 0, 10, and 20 kGy. For total viable cell counts, control and gamma-irradiated (GI) (10 kGy) squid Sundae were already spoiled in 4 days, whereas GI (20 kGy) squid Sundae showed complete suppression of bacterial growth during storage. There were no significant changes in pH values compared to the control. The VBN and TBARS (thiobarbituric acid reactive substance) values of GI (20 kGy) squid Sundae were significantly lower than those of the control. In addition, the induction period of GI (20 kGy) squid Sundae as measured by a Rancimat showed a higher level compared to that of the control. In the sensory evaluation, there were no significant changes between the control and GI samples. These results suggest that a dose of 20 kGy is the optimum and effective dose for preservation of squid Sundae.