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KMID : 0380919960250020283
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Journal of the Korean Society of Food Nutrition
1996 Volume.25 No. 2 p.283 ~ p.287
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Microbiological and Organoleptic Qualities of Boiled - Dried Anchovies during Post - Irradiation Period
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Kwon Joong-Ho
Byun Myung-Woo
Kim Jeong-Sook
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Abstract
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Storage stability was evaluated in terms of microbiological and organoleptic qualities for the boiled-dried anchovies which were packaged in a laminated film(nylon 15μm/polyethylene 100μm), followed by gamma irradiation and subsequent storage for one year at ambient and low temperatures (5~10℃). Radiosensitivity of microorganisms contaminated in the samples was higher in the order of sanitary indicative microbes, halophilic bacteria and yeasts/molds. Five kGy-irradiation combined with air-tight packaging were effective for keeping the microbiological quality of stored samples for one year both at ambient and low temperature. Whereas, immediately after 10 kGy-irradiation, organoleptic qualities such as appearance(browning) and taste palatability were significantly reduced (p＜0.05) as compared to the control. The marketable shelf-life of boiled-dried anchovies was more than six months at ambient conditions and over one year at low temperature when 5kGy-irradiation combined with air tight laminated-film packaging was applied.
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KEYWORD
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boiled-dried anchovy, laminated-film packaging, gamma irradiation, microbiological and organoleptic qualities
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