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KMID : 1134820120410101441
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Journal of the Korean Society of Food Science and Nutrition
2012 Volume.41 No. 10 p.1441 ~ p.144
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Effects of Gamma Irradiation on Shelf-Life and Sensory Scores of Squid Sundae under Accelerated Storage Conditions
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Kim Hyun-Jee
Kim Koth-Bong-Woo-Ri
Kim Dong-Hyun
Sun Woo-Chan
Jung Seul-A
Jeong Da-Hyun
Jeong Hee-Ye
Kim Jae-Hun
Lee Ju-Woon
Do Sang-Ryong
Byun Myung-Woo
Ahn Dong-Hyun
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Abstract
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This study was conducted to examine the effects of gamma irradiation on the shelf-life and sensory scores of squid Sundae under accelerated storage conditions. Squid Sundae was stored at 37oC for 35 days following gamma irradiation at doses of 0, 10, and 20 kGy. For total viable cell counts, control and gamma-irradiated (GI) (10 kGy) squid Sundae were already spoiled in 4 days, whereas GI (20 kGy) squid Sundae showed complete suppression of bacterial growth during storage. There were no significant changes in pH values compared to the control. The VBN and TBARS (thiobarbituric acid reactive substance) values of GI (20 kGy) squid Sundae were significantly lower than those of the control. In addition, the induction period of GI (20 kGy) squid Sundae as measured by a Rancimat showed a higher level compared to that of the control. In the sensory evaluation, there were no significant changes between the control and GI samples. These results suggest that a dose of 20 kGy is the optimum and effective dose for preservation of squid Sundae.
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KEYWORD
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squid Sundae, gamma irradiation, accelerated storage
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