• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.3
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• pp.433-437
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• 2005

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.

• Journal of Food Hygiene and Safety
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• v.8 no.3
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• pp.135-140
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• 1993

Dried fishes such as dried pollack, dried sliced squid, dried white bait, dried anchoy) and dried cod used to cook Korean traditional foods were airpacked in polyethylene tube and irradiated with 7 kGy of gamma-ray source. The effect of gamma irradiation on microbial growth in dried fishes was investigated during storage at ambient temperature for 12 months. The total aerobic bacteria in the control group were contaminated by $3.9{\times}10^{3}\;cells/g$ in dried pollack, $5.6{\times}10^{5}\;cells/g$ in dried sliced squid, $1.2{\times}10^{5}\;cells/g$ in dried white bait, $1.2{\times}10^{4}\;cells/g$ in dried anchovy and $1.2{\times}10^{4}\;cells/g$ in dried cod and 7 kGy irradiation could eliminate the bacteria and also reduce aerobic bacterial load to 1~3 log cycle and no apparent growth of microorganisms occurred during storage. Molds in the control group were contaminated by $4.0{\times}10^{2}\;cells/g$ in dried pollack, $$1.3{\times}10^{2}\;cells/g$ in dried sliced squid, $2.5{\times}10^{2}\;cells/g$ in dried white bait, 90 cells/g in dried anchovy and $2.0{\times}10^{2}\;cells/g$ in dried cod, respectively. 7 kGy irradiation could sterilize the molds and the growth of molds of nonirradiated samples were slightly decreased during storage. Yeasts in the control group were contaminated by $1.4{\times}10^{3}\;cells/g$ in dried poUack, 75 cells/g in dried sliced squid, $1.1{\times}10^{3}\;cells/g$ in dried white bait, 50 cells/g in dried anchovy, $1.6{\times}10^{2}\;cells/g$ in dried cod, respectively and irradiation could sterilize the yeasts and growth of yeasts was slightly decreased in dried pollack and dried white bait but increased in order of dried anchovy, dried cod and dried sliced squid. Coliforms in all sample were sterilized by irradiation and its growth was decreased during storage except dried anchovy.

• Journal of the Korean Home Economics Association
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• v.23 no.2
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• pp.37-43
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• 1985

The effect of irradiation at dose of 3~10 kGy on the extension of the shelf-life of sliced dried squid and dried file and on its quality were investigated during nine months of storage at room temperature. The number of microorganisms, TBA value and TMA-N content were used as objective indices concerned to the sensory evaluation. In the number of initial microbial loading, total bacterial count of sliced dried squid and dried file fish were $2.7{\times}10^{8}\;and\;2.0{\times}10^{5}$, yeast and mold were $5.7{\times}10^{5}\;and\;6.2{\times}10^{5}$ and coliform group were $2.1{\times}10^{5}$ and above 10 per gram of the samples, respectively. The number of total bacteria was sterilized by 99% with irradiation of 3~10 kGy and irradiation of above 7 kGy was shown to be effective for the radurization of yeast, mold and coliform group. TBA value of irradiated groups were higher than storage time. The TMA-N content of nonirradiated group was markedly increased by microbial spoilage during storage, however above 8 kGy irradiated group were indicated about 10 mg% after nine months storage. In the sensory evaluation, the nonirradiated group was off favor after three months storage and was changed in color of dried fishes but 7~10 kGy irradiated group were maintained good qualit compared with those of fresh samples after nine months storage at room temperature.