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Effect of Irradiation on the Quality Characteristics of Lyophilized Kimchi Powder  

Hong, S.P. (Korea Food Research Institute)
Kim, E.M. (Korea Food Research Institute)
Yang, J.N. (Korea Food Research Institute)
Ahn, D.U. (Iowa State University)
Publication Information
Korean Journal of Food Science and Technology / v.39, no.6, 2007 , pp. 614-618 More about this Journal
Abstract
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) value 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 in the kimchi powder were significantly reduced by all irradiation doses. However, aerobic 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.
Keywords
kimchi powder; seasoning; irradiation; quality; volatile;
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Times Cited By KSCI : 10  (Citation Analysis)
Times Cited By SCOPUS : 1
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