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KMID : 0380619890210010109
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Korean Journal of Food Science and Technology
1989 Volume.21 No. 1 p.109 ~ p.119
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Evaluation of Gamma Irradiation for Extending the Shelf Life of Kimchi
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조한옥/Cho, Han Ok
김우정/권중호/변명우/차보숙/Kim, Woo Jung/Kwon, Joong Ho/Byun, Myung Woo/Cha, Bo Sook
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Abstract
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To improve the storage method of Kimchi, optimum ripening Kimchi for an irradiation treatment(the time of around 0.3% in total acidity of Kimchi) was irradiated by doses of 1, 2, 3 kGy with Co-60 γ-radiation and stored at 10℃ . Total aerobic bacteria increased in the beginning of storage and then decrease slowly as the number of total lactic acid bacteria increased. Total lactic acid bacteria initially loaded by 108 cells/ml in Kimchi shortly after irradiation reduced to 10⁴ -10_6 cells/ml with 1-3 kGy doses and decreased gradually through the whole storage period. The initial load of yeast, 10³cells/ml, increased steadily during Kimchi storage and led to more than 10$quot; cells/ml after 30 days of storage. While it maintained tha the load in 2-3 kGy irradiated groups after 30 days of storage was less than that at the beginning of storage. pH, acidity and volatile acid in the nonirradiated group were 4.0, 0.7% and 0.06%, respectively at the 15th day after storage, but at the 30th day after storage, 2-3 kGy irradiated groups showed different values, 4.1, 0.58-0.63%, and 0.04-0.05%, respectively. The texture(firmness) of Kimchi reduced along with storage time, and 2 kGy irradiated group proved most favourable in its texture during storage. In the sensory evaluation of Kimchi, nonirradiated group was inedible after 15 days of storage, whereas 2-3 kGy irradiated groups could proling the storage-life of Kimchi over 2 times compared with the nonirradiated Kimchi, showing the good sensory quality even after 30 days of storage.
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