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한국식품저장유통학회지 (Korean J. Food Preserv.)
(한국식품저장유통학회지)
제11권 제4호 (2004.12)
pp.522-529
pp.522-529
한국식품저장유통학회
(The Korean Society of Food Preservation)
초록
In the grilled fish paste stored at , the total aerobic bacterial counts were effectively reduced by 2.5 kGy or more. In the samples stored at , the total aerobic bacterial counts of the samples irradiated at 7.5 kGy were below to the limit of detection (2 log CFU/g). The TBA values of the irradiated samples were considerably higher than those of the controls but not proportional to the irradiation dose. It is apparent that an irradiation treatment causes very little textural degradation and the sensorial quality of the sample was maintained by an irradiation at 7.5 kGy or more.
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