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KMID : 1134819990280051051
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Journal of the Korean Society of Food Science and Nutrition
1999 Volume.28 No. 5 p.1051 ~ p.1063
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Effects of Gamma Irradiation on Taste Compounds in Processing of Low Salted and Fermented Squid
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Lee Kyong-Haeng
Kim Jae-Hun
Lee Ju-Woon
Lee Eun-Mi
Kim Young-Ji
Byun Myung-Woo
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Abstract
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The effects of gamma irradiation on taste compounds of low salted and fermented squid were investigated. Salted and fermented squid products were prepared with salt concentrations of 5%, 10%, and 20% and was fermented at 15℃ and 25℃ after gamma irradiation with a dosage of 2.5~10 ㎏y. Amino nitrogen(AN), volatile basic nitrogen(VBN), trimethylamine(TMA), and hypoxanthine(Hx) contents were examined during the fermentation periods. Results showed that gamma irradiation had no effect on the initial contents of AN, VBN, TMA, and Hx compared with non-irradiated salted and fermented squid. During the fermentation periods, these contents rapidly increased in accordance with the decrease in NaCl concentration and irradiation dose, and the increase in fermentation temperature. Specifically, the taste compounds of salted and fermented squid prepared with a NaCl concentration of 10% and an irradiation dose of 10 ㎏y maintained the appropriate level for the fermentation period at 15℃.
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KEYWORD
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low salted and fermented squid, gamma irradiation, taste compound
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