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http://dx.doi.org/10.3746/jkfn.2007.36.2.216

Quality Changes of Kimchi Manufactured with Sanitized Materials by Ozone and Gamma Irradiation during Storage  

Lee, Kyong-Haeng (Division of Food and Biotechnology, Chungju National University)
Byun, Myung-Woo (Radiation Application Research Division, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.36, no.2, 2007 , pp. 216-221 More about this Journal
Abstract
Microbiological, chemical and sensorial quality changes of kimchi, which was manufactured with sanitized materials by ozone and gamma irradiation, were investigated during storage. The number of total aerobic bacteria in control was increased rapidly by storage and decreased after 10 days of storage. However, the kimchi which was manufactured with materials treated with ozone or gamma irradiation showed a lower rate of increase. The number of lactic acid bacteria was lower in control than in treatments. Gamma irradiation of 3 or 5 kGy showed the lowest change of microbial population in kimchi during storage. pH, acidity and sensory quality were also rapidly changed in control whereas those of ozone or irradiation treated sample was slower. Therefore, cold pasteurization of materials before kimchi manufacturing provide a slower fermentation, resulting into the extension of storage quality for kimchi.
Keywords
kimchi; ozone; gamma irradiation; sanitation; kimchi material;
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Times Cited By KSCI : 13  (Citation Analysis)
Times Cited By SCOPUS : 0
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