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KMID : 0665420040190050516
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Korean Journal of Food Culture
2004 Volume.19 No. 5 p.516 ~ p.523
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Effects of γ-Irradiation on the Quality of Seasoned Cuttle during Storage
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Noh Jung-Eun
Kim Byeong-Keun
Kim Hyun-Ku
Kwon Joong-Ho
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Abstract
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This study was conducted to investigate the changes in the qualify of gamma-irradiated seasoned cuttle during storage. Seasoned cuttle packed in PVC film (0.06 win) was stored at 15±1℃ for 6 months after treatment with doses of 0 to 7 kGy. Microbial populations of seasoned cuttle were 1.6×10^5CFU/g in total aerobic bacteria, 10^4~10^5CFU/g in yeasts &molds, and negative in coliforms, which were effectively reduced by 3 kCy or higher up to the undetectable level(<20 CFU/g). The pH and moisture content of the samples were not changed with irradiation, but moisture was some decreased during storage. The instrumental color (especially Hunter b value), pigments (lipophilic &hydrophilic) and TBA value of the samples increased with storage time as well as irradiation dose more than 3 kGy. The influence of storage condition, however, were more significant. Irradiation did not induce any changes in volatile basic nitrogen (VBN) and trimethylamine (TMA) contents, thereby maintaining their contents lower than those of the non-irradiated samples during storage by reducing the microbial load.
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KEYWORD
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seasoned cuttle, irradiation, quality
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