期刊Application of electron-beam irradiation on the production of salted and seasoned short-necked clam, Tapes Pilippinarum, for safe distribution.pdfVIP

ARTICLE IN PRESS Radiation Physics and Chemistry 78 (2009) 585–587 Contents lists available at ScienceDirect Radiation Physics and Chemistry journal homepage: /locate/radphyschem Application of electron-beam irradiation on the production of salted and seasoned short-necked clam, Tapes Pilippinarum, for safe distribution B. Kim a, H.P. Song a, J.H. Choe a, S. Jung a, A. Jang b, Y.J. Kim c, C. Jo a, a Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Republic of Korea b Quality Control and Utilization of Animal Products, National Institute of Animal Science, Suwon 441-706, c Food Safety Research Division, Korea Food Research Institute, Seongnam 463-746, Republic of Korea a r t i c l e i n f o a b s t r a c t Salted and seasoned short-necked clam (Tapes Philippinarum; SNC) and its major ingredients, red hot Keywords: pepper powder, ginger, garlic and onion were irradiated at 0.5, 1, 2 and 5 kGy, respectively, and the Electron-beam irradiation microbiological and sensory quality were evaluated. The water activities of SNC and red pepper powder Seasoned and short-necked clam were 0.91 and 0.56, respectively, and others were higher than 0.97. The initial microbial populations Storage stability of SNC were approximately 3.99, 4.38 and 2.22 log CFU/g for total aerobic bacteria, yeast and mold, and Sensory quality coliform bacteria. The highest