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Application of irradiation techniques to food and foodstuffs

Technical Report:

Abstract

A preservation study of dried fish, anchovies, has been conducted to determine the effect of gamma irradiation and laminated(nylon/polyethylene) film packaging on microbiological, physicochemical and organoleptic qualities of stored samples under room, refrigeration and freezing temperatures. Irradiation at less than 5 kGy and NY/PE-laminated film packaging are anticipated to be significantly effective for over 10 months in terms of improving the hygienic quality and extending the storage life of boiled-dried anchovies. In a survey participating 700 consumers, respondents preferred irradiated food to chemically-treated one. However, majority of respondents (55.7 %) was ignorant of the fact that the Korean government and international organizations concerned have approved the wholesomeness of irradiated food. Insufficiency of public information and understanding for irradiated food was indicated as a major cause for retardation of commercial utilization of food irradiation technology. In a response concerning perception and acceptance toward irradiated food, there was a significant difference between radiation worker and the general public. (Author).
Authors:
Kwon, Joong Ho; Byun, Myung Woo; Kim, Suc Won; Yang, Jae Seung; Cho, Han Ok [1] 
  1. Korea Atomic Energy Research Inst., Daeduk (Korea, Republic of)
Publication Date:
Feb 01, 1991
Product Type:
Technical Report
Report Number:
KAERI/RR-976/90
Reference Number:
SCA: 553004; PA: AIX-23:014455; SN: 92000646785
Resource Relation:
Other Information: PBD: Feb 1991
Subject:
60 APPLIED LIFE SCIENCES; FOOD; IRRADIATION; BACTERIA; FISHES; FOILS; GAMMA RADIATION; QUALITY CONTROL; STORAGE; 553004; FOOD PROTECTION AND PRESERVATION
OSTI ID:
10113136
Research Organizations:
Korea Atomic Energy Research Inst., Daeduk (Korea, Republic of)
Country of Origin:
Korea, Republic of
Language:
Korean
Other Identifying Numbers:
Other: ON: DE92614952; TRN: KR9100126014455
Availability:
OSTI; NTIS (US Sales Only); INIS
Submitting Site:
INIS
Size:
97 p.
Announcement Date:
Jun 30, 2005

Technical Report:

Citation Formats

Kwon, Joong Ho, Byun, Myung Woo, Kim, Suc Won, Yang, Jae Seung, and Cho, Han Ok. Application of irradiation techniques to food and foodstuffs. Korea, Republic of: N. p., 1991. Web.
Kwon, Joong Ho, Byun, Myung Woo, Kim, Suc Won, Yang, Jae Seung, & Cho, Han Ok. Application of irradiation techniques to food and foodstuffs. Korea, Republic of.
Kwon, Joong Ho, Byun, Myung Woo, Kim, Suc Won, Yang, Jae Seung, and Cho, Han Ok. 1991. "Application of irradiation techniques to food and foodstuffs." Korea, Republic of.
@misc{etde_10113136,
title = {Application of irradiation techniques to food and foodstuffs}
author = {Kwon, Joong Ho, Byun, Myung Woo, Kim, Suc Won, Yang, Jae Seung, and Cho, Han Ok}
abstractNote = {A preservation study of dried fish, anchovies, has been conducted to determine the effect of gamma irradiation and laminated(nylon/polyethylene) film packaging on microbiological, physicochemical and organoleptic qualities of stored samples under room, refrigeration and freezing temperatures. Irradiation at less than 5 kGy and NY/PE-laminated film packaging are anticipated to be significantly effective for over 10 months in terms of improving the hygienic quality and extending the storage life of boiled-dried anchovies. In a survey participating 700 consumers, respondents preferred irradiated food to chemically-treated one. However, majority of respondents (55.7 %) was ignorant of the fact that the Korean government and international organizations concerned have approved the wholesomeness of irradiated food. Insufficiency of public information and understanding for irradiated food was indicated as a major cause for retardation of commercial utilization of food irradiation technology. In a response concerning perception and acceptance toward irradiated food, there was a significant difference between radiation worker and the general public. (Author).}
place = {Korea, Republic of}
year = {1991}
month = {Feb}
}