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KMID : 0380619850170060474
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Korean Journal of Food Science and Technology
1985 Volume.17 No. 6 p.474 ~ p.481
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Preservation of Fried Fish Meat Paste by Irradiation
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이미경/Lee, Mi Kyung
조한옥/권중호/변명우/Cho, Han Ok/Kwon, Joong Ho/Byun, Myung Woo
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Abstract
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Radurization effects on fried fish meat paste with Co-60 gamma irradiation at 0-5 kGy and physicochemical aspects of the stored samples at low (3±1℃, LT) and room (10-20℃, RT) temperatures were investigated. The initial microbial loads of the samples were 2.2×10³/g in total bacterial count, 2.8×10² /g in yeasts & molds, and 1.0×10² /g in coliform group, respectively. An irradiation dose of more than 3 kGy was shown to be effective for the radurization of stored samples and there is no apparent difference between air and vacuum packaging groups. The chemical components related to the quality underwent similar changes in the nonirradiated and irradiated groups; however, as the storage time was prolonged the quality of nonirradiated samples rapidly deteriorated. Textural parameters of the samples were little affected by the applied doses, and sensory evaluations showed that 3 kGy irradiation was the optimum dose level to extend the shelf-life of fried fish meat paste up to 2 times at RT and 3 to 4 times at LT, respectively compared with the nonirradiated control.
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KEYWORD
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