An attempt was made in this study to investigate the possibility of processing squid along with pork into an intermediate moisture food, as an acceptable new item in Korea. To obtain a palatable and low cost product, portions of mixture consisting of equal amounts of ground squid and pork were cooked in soy sauce for 20 min, soaked in glycerol for 20 min at 80℃, and then air dried for 90 min at 60℃.
During storage for 42 days in saturated humidity incubator at 37℃, the total microbial counts of the products packaged in polyethylene (0.05 ㎜), polypropylene (0.05 ㎜) and plastic laminated aluminum foil were decreased from 230 per gram to 40, 20 and 10 per gram respectively. In another long range storage test of 6 months, the results paralleled the above trends.
Even though the TBA value of the samples increased during the storage, it was not so serious as to damage on the organoleptic quality of this product. The results indicate that stored product was as acceptable as the freshly prepared one.
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