Journal of the Korean Home Economics Association 1985;23(2):37-43.
논문편 : 방사선에 의한 건어물의 살균 및 저장에 관한 연구
임국이
Sterilization and storage of dried fishes by irradiation
Kook Yi Yim
ABSTRACT
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 2.7×108 and 2.0×105, yeast and mold were 5.7×105 and 6.2×105 and coliform group were 2.1×105 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.
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