Effects of gamma irradiation on microbiological and sensory qualities in processing of low salted and fermented squid

摘要

The effect of #gamma#-irradiation was investigated on salted and fermented squid, squid jeotkal. Squid jeotkal was prepared with salt concentrations of 5%, 10% and 20% and was fermented at 15 deg C and 25 deg C after #gamma#-irradiation with doses of 0, 2.5, 5 and 10 kGy, respectively. Proximate composition, salinity, water activity (Aw), pH, total bacteria and sensory evaluation were examined during fermentation periods. Results showed that #gamma#-irradiation had no effect on proximate composition, salinity and Aw compared with non-irradiated squid jeotkal. However, pH and total bacteria, as well as sensory evaluation, were changed variously with processing conditions such as NaCl concentration, irradiation dose and fermentation temperature. The results of total bacteria and sensory evaluation showed that squid jeotkal with NaC1 concentration of 10% and an irradiation dose of 10 kGy mainmined high quality for 30 days at 15 deg C. Therefore, it was considered that #gamma#-irradiation was effective in processing low-salted squid jeotkal and extending its shelf-life without adding any food additives. T.