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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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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
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Abstract

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.

본 연구는 반건조 오징어의 저장기간 연장을 위해 감마선 조사기술의 적용 가능성을 평가하기 위해 수행되었다. 반건조 오징어를 함기 및 진공포장하여 0, 3, 5, 7 kGy로 조사한 후에 1$0^{\circ}C$에서 저장하면서 실험에 사용하였다. 미생물학적 측면에서 비조사구는 저장기간 동안 급속하게 부패가 진행되었으며, 선택배지를 사용한 검사에서 곰팡이와 효모가 저장 중 반건조 오징어의 주요 오염미생물로 확인되었다. 감마선 조사로 미생물수가 감소하였으며, 반건조 오징어의 보존을 위해서는 7 kGy 이상의 선량이 요구되었다. VBN 함량은 저장 중 조사선량이 증가할수록 함량의 증가가 억제되는 것으로 나타났다. 조사 직후 TBA값은 모든 처리구에서 차이가 없었다. 감마선 조사에 의한 관능적인 차이는 관찰되지않았다.

Keywords

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