본문 바로가기
KERD
논문KCI 등재

장기저장이 가능한 김치제조를 위한 감마선 조사와 동결건조법의 품질비교

Quality Comparison between Gamma Irradiation and Freeze Drying Methods in Preparing Kimchi for the Long-term Storage

2

조회

0

다운로드

1

인용

0

참고문헌

키워드

주제분류식품과학

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.

Abstract

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.

참고문헌 (36)

  1. Cheigh, H.S., "Critical review on biochemical characteristics of Kimchi(Korean fermented vegetable products)", J. East Asian Soc. Diet Life, 5, pp.89~101 (1995)
  2. Lee, I.S., "Changes in some characteristics of brined Chinese cabbage of fall cultivars during storage", Korean J. Soc. Food Sci. Technol, 26, pp.239~245 (1994)
  3. Gil, G.H., "Thermal process evaluation and simulation in a pilot scale Kimchi pasteurizer", J. Korean Agric. Chem. Soc, 27, pp.55~63 (1984)
  4. Lee, N.J., "Studies on the Kimchi pasteruization", J. Korean Agric. Chem. Soc, 25, pp.197~200 (1982)
  5. Pyun, Y.R., "Studies on the heat penetration and pasteurization conditions of retort pouch Kimchi", Korean J. Food Sci. Technol, 15, pp.414~420 (1983)
  6. Park, W.P., "The effect of salt concentration on Kimchi fermentation", J. Korean Agric. Chem. Soc, 34, pp.295~297 (1991)
  7. Ko, Y.D., "Development of control system for Kimchi fermentation and storage using refrigerator", Korean J. Food Sci. Technol, 26, pp.199~203 (1994)
  8. Moon, K.D., "Screening of natural preservatives to inhibit Kimchi fermentation", Korean J. Food Sci. Technol, 27, pp.257~263 (1995)
  9. Chung, D.K., "Antimicrobial activity of Bamboo leaves extract on microorganisms related to Kimchi fermentation", Korean J. Food Sci. Technol, 27, pp.1035~1038 (1995)
  10. Byun, M.W., "Application and aspect of irradiation technology in food industry", Food Sci. Ind, 30, pp.89~100 (1997)
  11. Food Irradiation Newsletter, "IAEA, Vienna, Sept", ~ (1987)
  12. Department of Health and Human Services, "Irradiation in the production, processing, and handling of food, FDA 21 CFR part 179, Federal Register, 51, 13376, Apr, 18", ~ (1986)
  13. Cha, B.S., "Evaluation of gamma irradiation for extending the shelf life of Kimchi", Korean J. Food Sci. Technol, 21, pp.109~119 (1989)
  14. Kang, S.S., "Preservation of Kimchi by ionizing radiation", Kor. J. Food Hygiene, 3, pp.225~232 (1988)
  15. Song, H.P., "Application of gamma irradiation for aging control and improvement of shelf-life of Kimchi, korean salted and fermented vegetables", Radiation Phys. Chem, 71, pp.55~58 (2004)
  16. Kim, M.J., "Combined effect of heat treatment and gamma irradiation on the shelf-stability and quality of packaged Kimchi during accelerated storage condition", Korean J. Food Preserv, 13, pp.531~537 (2006)
  17. Kim, J.H., "The combined effects of N2-packaging, heating and gamma irradiation on the shelf-stability of Kimchi, Korean fermented vegetable", Food Control, 19, pp.56~61 (2008)
  18. George, J.P, "Development and validation of heat and mass transfer models for freeze-drying of vegetable slices", J. Food Eng, 52, pp.8~93 (2002)
  19. Venir, E., "Preparation of freeze-dried yoghurt as a space food", Journal of Food Engineering, 80, pp.402~407 (2007)
  20. Ko, Y.T., "Quality of freeze dried Kimchi", Korean J. Food Sci. Technol, 33, pp.100~106 (2001)
  21. Ko, Y.T., "Effects of freeze-drying time on quality of freeze-dried Kimchi", Korean J. Food Sci. Technol, 34, pp.91~95 (2002)
  22. Ko, Y.T., "Chnages of volatile odor components in Kimchi by freeze-drying", Korean J. Food Sci. Technol, 34, pp.559~564 (2002)
  23. Ko, Y.T., "Quality characteristics of Kimchi prepared with different part of chinese cabbage and its quality change by freeze-drying", Korean J. Food Sci. Technol, 36, pp.784~789 (2004)
  24. AOAC Official Methods of Analysis, "Moisture in dired fruits" (1990), Association of Official Analytical Chemists
  25. SPSS, "SPSS for Windows. Rel. 10.05" (1999), SPSS Inc.
  26. Choi, Y.M., "The effect of oyster shell powder on the extension of the shelf-life of Kimchi", Food Control, 17, pp.695~699 (2006)
  27. Kilcast, D., "The stability and shelf-life of food", pp.63~85 (2000), CRC Press
  28. Kyzlink, V., "Principles of food preservation", Dev. Food Sci, 22, pp.337~355 (1990)
  29. Heighdelbaugh, N.D., "Space flight feeding conceps: characteristics, concepts for improvement, and public health implications", J.A.V.M.A, 149, pp.1662~1671 (1996)
  30. Byun, M.W., "Application and aspect of irradiation technology in food industry", Food Sci. Ind, 30, pp.89~100 (1997)
  31. Cha, B.S., "Evaluation of gamma irradiation for extending the shelf life of Kimchi", Korean J. Food Sci. Technol, 21, pp.109~119 (1989)
  32. Song, H.P., "Nutritional, physiological, physicochemical and sensory stability of gamma irradiated Kimchi(Korean fermented vegetables)", Radiation Phys. Chem, 69, pp.85~90 (2004)
  33. Song, H.P., "Application of gamma irradiation for aging control and improvement of shelf-life of Kimchi, Korean salted and fermented vegetables", Radiation Phys. Chem, 71, pp.55~58 (2004)
  34. Ko, Y.T., "Quality characteristics of Kimchi prepared with chinese radish and its quality change by freeze-drying", Korean J. Food Sci. Technol, 35, pp.937~942 (2003)
  35. Ko, Y.T., "Effects of ripening on the quality of Kimchi or freeze-dried", rehydrated Kimchi, 2001, pp.17, 483~489
  36. King, C.J., "Freeze-drying of foodstuffs" (1970), CRC Critical Review Food Technology

관련 논문AI추천

이 간행물의 다른 논문 (14건)