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KMID : 0380620130450020167
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Korean Journal of Food Science and Technology
2013 Volume.45 No. 2 p.167 ~ p.173
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Physicochemical Quality and Luminescence Characteristics of Gamma-irradiated Dried Fish Products
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Park Eun-Joo
Jang Han-Na
Jo Doek-Jo
Kim Kui-Ran
Kwon Joong-Ho
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Abstract
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Dried fish products, such as seasoned cuttlefish, anchovy, and filefish, were analyzed to investigate the physicochemical quality and luminescence properties following gamma-irradiation. The overall color difference slightly increased in all irradiated samples, showing significant changes in Hunter’s L, a, and b color values. Cuttlefish and filefish showed higher values in hydrophilic browning, whereas anchovy showed a higher value in lipophilic browning. The brown color intensity of filefish showed a dose-dependent increase. The thiobarbituric acid (TBA) value significantly increased in irradiated samples of cuttlefish and anchovy, which have relatively high lipid contents. Irradiated samples, except anchovy, were not suitable for screening using photostimulated luminescence (PSL) because only negative or intermediate values were observed. Thermoluminescence (TL) measurements were suitable for all fish samples, i.e., irradiation-specific glow curves were obtained, signal intensity increased, and the TL ratio fulfilled the criterion. There was no significant difference among the irradiated samples with regard to the sensory properties.
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KEYWORD
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cuttlefish, filefish, anchovy, gamma irradiation, luminescence
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