KR20130085677A - Method for improving preservability of cuttlefish sausage using γ-ray irradiation - Google Patents
Method for improving preservability of cuttlefish sausage using γ-ray irradiation Download PDFInfo
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- KR20130085677A KR20130085677A KR1020120006625A KR20120006625A KR20130085677A KR 20130085677 A KR20130085677 A KR 20130085677A KR 1020120006625 A KR1020120006625 A KR 1020120006625A KR 20120006625 A KR20120006625 A KR 20120006625A KR 20130085677 A KR20130085677 A KR 20130085677A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/005—Preserving by heating
- A23B4/01—Preserving by heating by irradiation or electric treatment with or without shaping, e.g. in form of powder, granules or flakes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/015—Preserving by irradiation or electric treatment without heating effect
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
The present invention relates to a method for improving the shelf life of squid sundae by gamma irradiation.
Although squid has a large catch following fish, it is mainly focused on primary (squid catch) and secondary (drying and processing) industries, so the development of specialized squid processing industry is insignificant. Recently, however, new processed products, such as squid sundae, are being distributed with mass production facilities, which is aimed at the development of the squid processing industry. Squid is a high protein food with 19.5% protein, low fat, low calorie and rich in amino acids. The protein of squid contains sulfur-containing amino acid, taurine, which contains sulfur, 1010mg per 100g of squid, which is much higher than other meats and fish, and contains only 1% fat and prevents vascular disease and brain development. It is reported to be rich in good unsaturated fatty acids.
Squid sundae has a problem in safety because there is a possibility that harmful microorganisms remain during thawing due to incomplete heat treatment even after freezing and storing after consuming a lot of energy and freezing storage during freezing distribution and export.
Conventionally, food preservatives (synthetic chemicals) have been widely used as a method for preserving products by inhibiting the growth of harmful microorganisms during the distribution of food. However, food preservatives can, to some extent, inhibit the growth of harmful microorganisms, but they are not complete, and chemicals, such as food preservatives, are potentially harmful to health due to their persistence and the potential for the generation of hazardous substances. This is a trend that is being restricted or banned.
In addition, recently, due to economic development, consumers' food habits have diversified and advanced, and they tend to increase their preference for fresh, safe, high-quality foods rather than cheap products. There is a reluctance of consumers to use). Therefore, there is an urgent need for the development of new products having excellent shelf life and enhancing functional and sensory aspects without affecting food quality.
On the other hand, irradiation technology is a sterilization technology certified by various international organizations and is currently being used for improving shelf life and quality of grains, meat and processed foods in more than 50 countries. Radiation irradiation can expect selective sterilization effect while minimizing the quality change of the target product by reducing time through eliminating the cumbersome process of freezing / thawing, and can be sterilized in a completely packed state without generating heat. There is an advantage that can completely prevent secondary contamination in the packaging process. Therefore, researches are being made on the basis of such characteristics of radiation to suppress the growth of harmful microorganisms generated during distribution of agricultural products, foods, public health products, etc. to ensure hygiene safety and to enable long-term storage.
As described above, many studies have been conducted on long-term storage technology by securing safety of food and the like using radiation technology, but there is no example of applying radiation technology to squid sundae, and there is no research on this.
Therefore, there is an urgent need for a study on a method of improving the shelf life of the cuttlefish sundae, which enables long-term storage without substantially damaging the quality of the cuttlefish sundae during the normal temperature or cold storage.
The inventors of the present invention while researching a method for improving the shelf life of the squid sundae, by inhibiting the growth of microorganisms involved in the decay by irradiating gamma rays to the squid sundae, lowering the TBARS content, increasing the volatile base nitrogen (VBN) content To delay the lipid oxidation induction period to delay the progress of the lipid oxidation, even in the sensory evaluation was confirmed that does not show a significant difference when compared with immediately after the completion of the present invention.
Accordingly, the present invention is to provide a method for improving the storage of the squid sundae by gamma irradiation.
The present invention provides a method for improving the shelf life of squid sundae by gamma irradiation.
Hereinafter, the present invention will be described in detail.
Method for improving the storage of the squid sundae according to the present invention is characterized in that the squid sundae irradiated with gamma rays and stored at room temperature or refrigerated.
The gamma ray is preferably irradiated with an irradiation dose of 10 to 25 kGy, preferably 20 kGy.
The method for improving the shelf life of the squid sundae according to the present invention, by irradiating gamma rays to the squid sundae, inhibits the growth of microorganisms involved in the decay of squid sundae even in the fifth month, does not significantly affect the pH, the TBARS content It does not affect lipid oxidation, delays the increase of volatile basic nitrogen (VBN) content, delays lipid oxidation induction period, and slows the progress of lipid oxidation. Does not make a big difference.
Therefore, the method of improving the storage performance of the squid sundae according to the present invention, by deactivating the microorganisms and enzymes involved in the decay of the squid sundae by gamma-ray irradiation, which is a non-heating treatment, risk of remaining of microorganisms due to incomplete heating at room temperature or refrigeration It improves the shelf life of squid net by removing urea and ensuring hygiene safety during distribution.
The method of improving the shelf life of squid sundae by gamma irradiation according to the present invention has the effect of suppressing the microorganisms involved in the decay and improving the shelf life of the squid sundae almost without damaging the quality of the squid sundae.
Hereinafter, preferred embodiments of the present invention will be described in order to facilitate understanding of the present invention. However, the following examples are provided only for the purpose of easier understanding of the present invention, and the present invention is not limited by the examples.
Example One : Manufacturing of squid sundae irradiated with gamma rays
The squid's torso and legs were separated to remove gut and boiled. After selecting about 200g of squid, boiled squid was filled with 200g of squid. Then, the separated squid leg was inserted into the end of the squid body and engaged with the surimi. The prepared squid sundae was boiled in boiling water for 40 minutes, and the boiled squid sundae was cold-dried at room temperature and then cooled sufficiently. Thereafter, two chilled squid sundaes were vacuum packed in vacuum packing paper. The packaged squid sundae was gamma-irradiated at a dose of 0, 10 and 20 kGy, respectively, and stored at 37 ° C. for 35 days, and then used in the following experiment.
Experimental Example One : Measurement of General Bacterial Count of Squid Sundae Irradiated with Gamma Rays
After sterile pretreatment of gamma-irradiated squid sundae with no treatment (0 kGy), 10 kGy and 20 kGy, 2 g of the solution was added 18 ml of sterile PBS (phosphate buffered saline, pH 7.4) solution and homogenizer at 1,000 rpm for 1 minute. It was homogenized with (AM-7, Ace homogenizer, Nihonseiki, Japan), and then diluted by 10-fold dilution. Dilutions of different concentrations were dispensed into PCA (plate count agar) medium, smeared with a smear and absorbed, and then colonies formed after incubation at 37 ° C. for 24 to 48 hours were counted to determine the general bacterial count.
The results are shown in Table 1.
As shown in Table 1, all bacteria (10 kGy and 20 kGy) except for no treatment (0 kGy) did not appear immediately after irradiation (day 0 storage). While the numbers gradually increased, no common bacteria were found in the 20 kGy plot until five months. Therefore, it can be seen that gamma irradiation inhibits the growth of microorganisms involved in the decay of the squid sundae, thereby enhancing the shelf life of the squid sundae.
Experimental Example 2 : Squid sundae of gamma ray pH Measure
The outer and inner portions of the squid sundae irradiated gamma-irradiated with no treatment (0 kGy), 10 kGy and 20 kGy were chopped finely and 2.5 g each was taken. After mixing the sample (2.5g) with 50ml of 10 times distilled water and homogenizing with a homogenizer (AM-7, Ace homogenizer, Nihonseiki, Japan) for 2 minutes at 1,000rpm, pH meter (HM-30V, TOA, Kobe, Japan) was used to measure the pH of the sample.
The results are shown in Table 2.
As shown in Table 2, the pH of the squid sundae irradiated with no treatment (0 kGy), 10 kGy and 20 kGy immediately after irradiation (day 0 storage) was 7.05, 7.01 and 7.08. There was no. In the case of squid sundae irradiated with 10 kGy and 20 kGy, the pH tended to decrease slightly as the number of storage days increased, but the change was not large. Therefore, it is considered that the gamma irradiation treatment did not significantly affect the pH of the squid sundae.
Experimental Example 3 : TBARS of squid sundae irradiated with gamma rays thiobarbituric acid reacted substance ) Content measurement
The outer and inner portions of the squid sundae irradiated gamma-irradiated with no treatment (0 kGy), 10 kGy and 20 kGy were chopped finely and 2.5 g each was taken. Three times ultrapure water and 50 μl of 7.2% BHT (butyl hydroxy toluene) were added to the sample (2.5 g), homogenized at 10,000 rpm for 1 minute, and then centrifuged at 3,000 rpm for 10 minutes. After centrifugation, the supernatant was filtered through glass wool. 1 ml of the filtrate and 2 ml of a solution of thiobarbituric acid (TBA) / trichloroacetic acid (TCA) were mixed, followed by cooling in boiling water for 15 minutes and then cooling. It was centrifuged at 3,000 rpm for 10 minutes, and the obtained supernatant was measured for TBARS at 531 nm. The measured TBARS values are expressed in mg of malondialdehyde produced per kg of sample.
The results are shown in Table 3.
As shown in Table 3, the TBARS content of the squid sun gamma-irradiated at 20 kGy was relatively higher than the squid sun-ray irradiated with no treatment (0 kGy) and 10 kGy immediately after irradiation (day 0 storage). There was no significant difference in the values between the non-irradiated and untreated groups. Gamma-irradiated squid sundae at 20 kGy showed a low TBARS of 0.29 mg MDA / kg even after 5 months. Therefore, it is thought that gamma irradiation treatment does not have a big influence on the lipid oxidation of the squid sundae.
Experimental Example 4 : Squid sundae of gamma ray VBN ( volatile basic nitrogen ) Content measurement
The volatile basic nitrogen (VBN) content of gamma-irradiated squid sundae was measured using the Conway method of food industry. Specifically, the outer and inner portions of the squid sundae irradiated with gamma-irradiation with no treatment (0 kGy), 10 kGy and 20 kGy were finely chopped, and 5 g each was taken. 50 ml of distilled water was added to the sample (5 g), stirred for 5 minutes, left for 10 minutes, and filtered. The filtrate was corrected to pH 4.0 and scaled to 100 ml. A sample and 0.01NH 2 SO 4 were added to the inner chamber of the conway unit, and 1 ml each of K 2 CO 3 saturated solution was added to the outer chamber, mixed, filled with a clip, and reacted at 25 ° C. for 1 hour, followed by Brunswik. ) One drop of reagent was added and titrated with 0.01 N NaOH solution using trace horizontal burette.
The results are shown in Table 4.
As shown in Table 4, immediately after irradiation (day 0 storage), the volatile basic nitrogen (VBN) content was the highest in the 20 kGy irradiated group at 9.19 mg% compared to the untreated (0 kGy) and 10 kGy irradiated groups. Since then, non-irradiation (0 kGy) caused rapid decay, and measurement was not possible after Day 6. In addition, in the 10 kGy irradiated zone, the volatile base nitrogen (VBN) content of 107 mg% was severely advanced on the 15th day. The volatile basic nitrogen (VBN) content gradually increased in the 20 kGy irradiated area, and after 3 months, the initial decay proceeded with 30-40 mg%. Thus, it can be seen that the gamma irradiation treatment delays the increase in the volatile base nitrogen (VBN) content of the squid sundae.
Experimental Example 5 : Squid sundae of gamma ray Lancemat ( rancimat ) exam
The outer and inner parts of the squid sundae irradiated gamma-irradiated with no treatment (0 kGy), 10 kGy and 20 kGy were separated, and the inside of the separated squid sundae was lyophilized. The freeze-dried squid sundae was pulverized and filtered through an 80 mesh sieve. 0.5 g of sample and 2.5 g of lard oil were added to the reaction vessel, and 20 liters of filtered air per hour were injected at 80 ° C. for oxidation. At this time, the electrical conductivity was measured by volatile substances such as aldehyde and ketone generated. The measured values are expressed in lipid oxidation induction period (hr).
The results are shown in Table 5.
As shown in Table 5, immediately after irradiation (day 0 storage), lipid induction periods in the untreated (0 kGy), 10 kGy, and 20 kGy plots were 6.09, 5.30, and 6.01 hr, respectively. There was no difference. In the untreated (0 kGy) and 10 kGy plots, lipid oxidation proceeded as storage days increased, while in the 20 kGy plots, lipid induction periods were similar to those immediately after irradiation (0 days storage), 3 After months, the lipid oxidation induction period was reduced and lipid oxidation progressed. Therefore, it can be seen that the gamma irradiation treatment delays the lipid oxidation induction period of the squid sundae and slows the progress of lipid oxidation.
Experimental Example 6 : Sensory Evaluation of Squid Sundae with Gamma Irradiation
Color and shape of the outside and inside of the squid sundae, gamma-irradiated with 14 untreated (0 kGy), 10 kGy and 20 kGy of 14 experienced subjects (2 males and 12 females) aged 20 to 28 years. Fifteen items of fragrance, taste, texture of the exterior and interior, hardness, elasticity, adhesion, juiciness and overall preference were evaluated. Sensory evaluation scores were evaluated using a 7-point scale (very good: 7 points, very bad: 1 point).
The results are shown in Tables 6-13.
As shown in Table 6, the fragrance group received a lower score than the non-radiation group, and the 20 kGy group scored the lowest in the overall preference. In the non-treated group (0 kGy), the spicy taste was much increased due to the red pepper added to the squid sundae, and the fishy taste seemed to be alleviated. In gamma irradiation, the color became brighter and the taste was less spicy, but there were many opinions that it was weak. In the case of incense, there were many opinions that the fishy smell was higher in gamma-irradiated area than in untreated area, especially in 20 kGy area. This may be due to gamma irradiation odor as the radiation dose of gamma rays increases. As described above, there was no significant difference between the non-irradiated and irradiated groups in the overall items.
As shown in Table 7, the internal color of the squid sundae irradiated with gamma-ray irradiation at 0 kGy dose on Day 6 showed no significant change, but the external color was not good. In addition, the internal elasticity was poor, the shape seemed to be broken down, and the off-flavor was so strong that the degree of preference decreased.
As shown in Table 8, the non-irradiated area was significantly decayed on day 12, and the sensory evaluation was performed only on the appearance, color, shape, fragrance, and adhesion. The non-irradiated group received significantly lower scores than the 10-kGy irradiated area, indicating that the 10-kGy irradiated area had higher preference. In the case of 10 kGy irradiated area, there was no off-flavor, and there was good external elasticity and texture, showing good palatability without significant difference from day 0 as a whole.
As shown in Table 9, the 10 kGy irradiated area significantly decayed on the 15th day, and the sensory evaluation was performed only on the appearance, color, shape, aroma and adhesion. The overall score was significantly lower, with odors and odors too strong in the sample, moisture and sticky viscous substances on the outside, resulting in poor palatability. In addition, the color of the interior and exterior became very dark, the adhesion was inferior, and the external crack occurred so badly that the shape was not recognizable.
As shown in Table 10, the 20 kGy irradiation group scored high in the taste, form, adhesion, juiciness, and overall preference of the first month even though it was not significantly different from day 0, but the texture, color, and elasticity of the interior were different. Received a lower score. This is thought to be due to the overall squid odor and already no off-flavor, but the internal shape, texture and elasticity have weakened.
As shown in Table 11, the 20 kGy survey scored similar to the day 0 taste in the second month, the outside scored higher than the inside. But the color received the lowest score. This is thought to be due to the fact that the color of the exterior became darker, the color of the interior became darker, and the texture and elasticity of the interior weakened.
As shown in Table 12, the 20 kGy plot received low scores from both the outside and the inside in color from the third month, resulting in a drop in the appearance and low score in the overall preference. In terms of aroma and taste, the score was slightly lower than the second month, but there was no significant difference.
As shown in Table 13, the 20 kGy irradiated area had a dull external color from the fifth month, and the internal and external hardness was weak enough to be easily crushed. In addition, the elasticity is also reduced, the chewability is reduced. Adhesion is also a lot of deterioration, but already odor is hardly felt, the taste and aroma did not drop significantly even after 5 months.
As described above, sensory evaluation was no longer possible due to decay on day 6 in the 0 kGy plot and on the day 15 in the 10 kGy plot. As there was no significant difference, it was found that it was effective in improving the shelf life of squid sundae.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20160011518A (en) | 2014-07-22 | 2016-02-01 | 엘지전자 주식회사 | Apparatus for detecting wrist step and method thereof |
| KR20160133064A (en) | 2015-05-11 | 2016-11-22 | 순천대학교 산학협력단 | high-quality meat by using radiation and manufacturing method thereof |
| CN114431281A (en) * | 2022-01-25 | 2022-05-06 | 湖北省农业科学院农产品加工与核农技术研究所 | Combined preservation method for improving tail shelf life of crayfishes |
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2012
- 2012-01-20 KR KR1020120006625A patent/KR20130085677A/en not_active Application Discontinuation
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20160011518A (en) | 2014-07-22 | 2016-02-01 | 엘지전자 주식회사 | Apparatus for detecting wrist step and method thereof |
| KR20160133064A (en) | 2015-05-11 | 2016-11-22 | 순천대학교 산학협력단 | high-quality meat by using radiation and manufacturing method thereof |
| CN114431281A (en) * | 2022-01-25 | 2022-05-06 | 湖北省农业科学院农产品加工与核农技术研究所 | Combined preservation method for improving tail shelf life of crayfishes |
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