The Quality and Thermoluminescence Properties of Dried Pollack during Storage following Irradiation

Gamma irradiation was applied to dried pollack to improve its microbiological quality and evaluate quality stability of irradiated samples. Thermoluminescence (TL) properties of minerals separated from irradiated samples were measured for possible use in identifying irradiation treatment. Dried poll...

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Bibliographic Details
Published inKorean Journal of Food Science and Technology Vol. 36; no. 5
Main Authors Noh, J.E. (Kyungpook National University, Daegu, Republic of Korea), Kwon, J.H. (Kyungpook National University, Daegu, Republic of Korea), E-mail: jhkwon@knu.ac.kr
Format Journal Article
LanguageKorean
Published 01.10.2004
Subjects
CALIDAD
dried pollack
IRRADIACION
IRRADIATION
LUMINESCENCE
LUMINISCENCIA
QUALITE
QUALITY
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Summary:Gamma irradiation was applied to dried pollack to improve its microbiological quality and evaluate quality stability of irradiated samples. Thermoluminescence (TL) properties of minerals separated from irradiated samples were measured for possible use in identifying irradiation treatment. Dried pollack was packaged in commercial unit (PVC film, 0.06 mm thickness) and stored at 15±1℃ for 6 months. Samples showed over 10∨4 CFU/g in total aerobic bacteria or yeasts and molds, which increased during storage, reaching 10∨6-10∨7 CFU/g at 3rd month of storage.
Bibliography:2005012286
Q04
ISSN:0367-6293