Jang-Ho Kim

Quality attributes of low salt Changran Jeotkal (aged and seasoned intestine of Alaska pollock, Theragra chalcogramma) developed using gamma irradiation

Abstract To develop a lower salt traditional seafood product, frozen intestines of Theragra chalcogramma (Alaska pollock) were thawed, washed, fermented and then seasoned to make Changran Jeotkal. The final salt content of the product was adjusted to 5% and the product was irradiated to absorbed doses of 0, 2.5, 5.0, and 10 kGy using gamma ray (Co-60). Total aerobic bacterial count of the sample with 5% salt content was about 2 log cycles higher than that of the control. Irradiation effectively controlled the microbial growth to less than 104 CFU/g during 12 weeks of refrigerated storage. Volatile basic nitrogen and amino nitrogen content, and sensory evaluation indicated that 2.5 kGy treatment of the low salt (5%) product was applicable to industry without adverse effect on the quality.