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KMID : 1007519920010020117
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Food Science and Biotechnology
1992 Volume.1 No. 2 p.117 ~ p.122
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Effect of Gamma-Irradiation on Quality of Kochujung during Storage
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Chun, Myong-Sook
Lee, Taik-Soo/Noh, Bong-Soo
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Abstract
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Kochujang was gamma-irradiated at dose level of 0~5Gy and stored for 20 days at 30℃ for experiments associated with kochujang quality. There were no differences in chemical properties except amino nitrogen between the irradiated and non-irradiated kochujang. Amino nitrogen decreased gradually after irradiation. Gas formation in the irradiated kochujang was remarkably low in comparision to the nonirradiated sample during storage. Ethanol of the nonirradiated kochujang increased from an initial content of 252㎎％ to 2,180㎎％ after 20 days of storage while the irradiated sample showed only 160㎎％ of ethanol. This coincided with destruction of microorganisms by gamma irradiation. Especially, yeasts and molds were not detected in kochujang treated with 5kGy of irradiation dose. Therefore, irradiation would be very effective for extending shelf-life of kochujang.
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KEYWORD
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