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KMID : 1134820000290030430
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Journal of the Korean Society of Food Science and Nutrition
2000 Volume.29 No. 3 p.430 ~ p.436
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Effects of Gamma Irradiation on Quality in the Processing of Low Salted and Fermented Shrimp
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Lee Kyong-Haeng
Ahn Hyun-Joo
Lee Cherl-Ho
Kim Jong-Goon
Shin Myung-Gon
Byun Myung-Woo
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Abstract
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Irradiation technology was applied to develop low salted and fermented shrimp that has better sensory quality and a longer shelf-life without any food additives. Different levels of salt (10, 15, and 20%, w/w) were added to the salted and fermented shrimp and the samples were irradiated at 0, 2.5, 5.0, 7.5, and 10.0 kGy with a gamma source (Co-60). Proximate composition, salinity, water activity (aw), pH, total bacterial count, and general acceptance were analyzed during fermentation at 15℃ after irradiation. The proximate analysis, salinity, and aw were not affected by gamma irradiation during fermentation. However, pH and total bacteria, as well as sensory evaluation, were changed variously with processing conditions such as sodium chloride concentration and irradiation dose. The combinations of 15% salt concentration with 10 kGy irradiation dose and 20% with 5 kGy or above were effective for shelf-life enhancement of the salted and fermented shrimp by adequate suppression of microorganisms during fermentation at 15℃. The results showed that the sensory quality of the sample was maintained up to 10 weeks after fermentation. Therefore, it was considered that gamma irradiation was effective in processing low salted and fermented shrimp and extending their shelf-life without adding any food additives.
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KEYWORD
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gamma irradiation, shrimp, low salt, jeotkal
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