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KMID : 1134820000290040655
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Journal of the Korean Society of Food Science and Nutrition
2000 Volume.29 No. 4 p.655 ~ p.662
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Effects of Electron Beam Irradiation on the Quality of Kochujang Powder
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Kwon Hoon
Lee Jeong-Eun
Kim Jeong-Sook
Kwon Joong-Ho
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Abstract
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Electron beam (EB) irradiation was applied to study microbial decontamination effects for kochujang powder by determining their microbiological and physicochemical qualities over gamma ray (GR) irradiation. The samples showed a high microbial population, such as 10^5～10^6 CFU/g of total aerobic bacteria, negative of yeasts & molds and coliforms. Total bacterial counts were decreased by 1～2 log cycles with EB irradiation at 5～7.5 kGy, and 10 kGy irradiation was enough to improve the microbiological quality by reducing populations to below 10^4 CFU/g, which was similar to gamma energy. Such doses were effective for controlling the microbial growth in stored samples during storage for 4 months at room temperature. Decimal reduction doses (D10 value) on initial bacterial populations were 2.88～3.02 kGy in EB and 3.57～ 3.59 kGy in GR, which were influenced by initial populations and energy types applied. Based upon the above results, 7.5～10 kGy irradiation caused negligible changes in Hunter’s color, capsaicin, fatty acid composition and organoleptic qualities. Considering the quality changes resulting from subsequent storage, such as a decrease in capsanthin content and an increase in TBA value in the samples, it is recommendable to irradiate kochujang powder at 7.5～10 kGy when used for food processing.
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KEYWORD
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kochujang powder, electron beam, microbial decontamination, physicochemical qualities
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