Document Detail


Effects of gamma radiation on sensory qualities, microbiological and chemical properties of salted and fermented squid.
MedLine Citation:
PMID:  10914664     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
The effects of gamma radiation on sensory quality, microbial population, and chemical properties of salted and fermented squid were investigated. Squid (Todarodes pacificus) was sliced, washed, and then salted with 5, 10, and 20% (wt/wt) sodium chloride. Salted squid was irradiated with dosages of 0, 2.5, 5.0, and 10 kGy of gamma radiation and fermented at 15 degrees C for 50 days. Proximate composition, salinity, water activity, sensory evaluation, and total microbiological populations were examined. Chemical analyses providing information on degree of fermentation, such as amino nitrogen (AN), volatile basic nitrogen (VBN), trimethylamine (TMA), and hypoxanthine (Hx) were also conducted. Irradiated squid was not different in proximate composition, salinity, and water activity from nonirradiated squid. Sensory evaluation scores, total bacteria populations, and pH values were variable depending on salt concentration and irradiation dose. During fermentation, AN, VBN, TMA, and Hx contents increased rapidly as the salt concentration and irradiation dose decreased. Specifically, these chemical compounds of salted and fermented squid prepared with 10% salt and 10 kGy of gamma radiation maintained the appropriate level of fermentation. The present results showed that the combination of low salt concentration (10%) and gamma radiation was effective in processing salted and fermented squid and extending its shelf life compared to control (20% of salt) without adding any food additives.
Authors:
M W Byun; K H Lee; D H Kim; J H Kim; H S Yook; H J Ahn
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of food protection     Volume:  63     ISSN:  0362-028X     ISO Abbreviation:  J. Food Prot.     Publication Date:  2000 Jul 
Date Detail:
Created Date:  2000-09-21     Completed Date:  2000-09-21     Revised Date:  2006-11-15    
Medline Journal Info:
Nlm Unique ID:  7703944     Medline TA:  J Food Prot     Country:  UNITED STATES    
Other Details:
Languages:  eng     Pagination:  934-9     Citation Subset:  IM    
Affiliation:
Team for Radiation Food Science & Biotechnology, Korea Atomic Energy Research Institute, Yusong, Taejon. mwbyun@nanum.kaeri.re.kr
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MeSH Terms
Descriptor/Qualifier:
Animals
Decapodiformes / chemistry,  microbiology,  radiation effects*
Dose-Response Relationship, Radiation
Fermentation
Food Microbiology*
Gamma Rays*
Humans
Hydrogen-Ion Concentration
Sodium Chloride
Chemical
Reg. No./Substance:
7647-14-5/Sodium Chloride

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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