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초록
This study compared microbial load, texturre, histological properties, and sensory characteristics of gamma-irradiated (20 kGy) Kimchi and freeze-dried Kimchi under conditions of long-term storage. Immediately after irradiation, no aerobic bacteria were detected, but microbial load of freeze-dried Kimchi decreased by only 1 log cycle in comparison with the nonirradiated control sample. The firmness of irradiated Kimchi was significantly higher than that of rehydrated freeze-dried Kimchi (p < 0.05). Scanning electron microscopy showed collapse of the microstructure in epidermis tissues of rehydrated Kimchi. The sensory scores for color, texture, and taste of irradiated Kimchi were higher than those for rehydrated freeze-dried Kimchi.
키워드
Kimchi; γ-irradiation; freeze dried; sensory; texture
- 제목
- 장기저장이 가능한 김치제조를 위한 감마선 조사와 동결건조법의 품질비교
- 제목 (타언어)
- Quality Comparison between Gamma Irradiation and Freeze Drying Methods in Preparing Kimchi for the Long-term Storage
- 저자
- 박진규; 박재남; 한인준; 송범석; 김재훈; 이주운; 황한준; 김영덕; 변명우
- 발행일
- 2008
- 저널명
- 한국식품저장유통학회지
- 권
- 15
- 호
- 1
- 페이지
- 9 ~ 14