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KMID : 0380620070390060614
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Korean Journal of Food Science and Technology
2007 Volume.39 No. 6 p.614 ~ p.618
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Effect of Irradiation on the Quality Characteristics of Lyophilized Kimchi Powder
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Hong Sang-Pil
Kim Eun-Mi
Yang Ji-Na
Ahn Dong-Uk
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Abstract
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The effect of irradiation on the quality characteristics of lyophilized kimchi powder was investigated in order to develop a commercial kimchi seasoning. Fresh and fermented kimchi powders were irradiated at 0, 1.5, 5, 10 and 30 kGy Using a Linear Accelerator. By increasing the irradiation dose level, a* (redness) and b* (yellowness) values of the kimchi powders were decreased, while L* (lightness)nalue remained relatively unchanged, as compared to the control. As the main volatile compounds, butanal, 2-butanone and acetic acid were produced in both of the kimchi powders at 30 kGy and dipropyl disulfide was detected only in the fermented kimchi. The viable counts of aerobic bacteria, yeasts, molds, and lactic acid bacteria were still observed in both of the kimchi powders at 30 kGy. No significant off-odors or off-tastes were produced in either of the kimchi powders by irradiation, while pungency decreased after irradiation. These results suggest that irradiated kimchi powder could be used as a kimchi seasoning.
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KEYWORD
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kimchi powder, seasoning, irradiation, quality, volatile
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