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KMID : 0380619760080030147
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Korean Journal of Food Science and Technology
1976 Volume.8 No. 3 p.147 ~ p.160
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Irradiation Preservation of Korean Shellfish
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이민철/Lee, Min Chul
김수일/정종락/Kim, Su Il/Chung, Jong Rak
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Abstract
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Pacific oyster, hard clam and mussel were irradiated at doses up to 0.5 Mrad, the optimum dose rather than the maximum permissible was sought for in each species and post-irradiation storage characteristics studied at 0° and 5℃.
No shellfish meat irradited at doses as high as 0.5 Mrad produced any adverse odor. However the organoleptic quality of each sample irradiated at lower doses was superior to those irradiated at the higher during the early storage period. The optimum dose was determined to be 0.2 Mrad for Pacific oyster and mussel and 0. 1 Mrad for hard clam. By irradiating at the optimum dose, the storage life of Pacific oyster cculd be extend from less than 14 days to 35 days at 0℃ and from only 3 days to 21 days at 5℃. A similar storage extension was observed with mussel. The storage life of hard clam was extended from 7 days to 14 days at 0℃ and from 3 days to 12 days at 5℃.
The hard clam meats were particularly susceptible to tissue softening by irradiation; an earlier onset and more extensive softening were observed with increasing dose.
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