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Effects of High Hydrostatic Pressure and Gamma Irradiation on Quality and Microbiological Changes of Kochujang-Gulbi.
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  • Journal title : Korean Journal of Food Preservation
  • Volume 18, Issue 1,  2011, pp.1-6
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2011.18.1.001
 Title & Authors
Effects of High Hydrostatic Pressure and Gamma Irradiation on Quality and Microbiological Changes of Kochujang-Gulbi.
Kang, Seong-Gook; Park, Nan-Hee; Ko, Do-Ock; Li, Jing-Lei; Kim, Bo-Sub; Park, Yang-Kyun;
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 Abstract
Kochujang-gulbi, a Korean traditional food, was prepared with kochujang and freeze-dried gulbi slices. Kochujang-gulbi was treated with high hydrostatic pressure (200, 400 and 600 MPa) and gamma-irradiation (7, 10, 20 and 30 KGy) to improve its quality and shelf-life. The pH of high hydrostatic pressure and gamma-irradiation treated kochujang-gulbi samples did not significantly different compared to that of control. However, Hunter L value slightly increased, and Hunter a and b values decreased by high hydrostatic pressure and gamma-irradiation treatment. During storage, the pH and color of high hydrostatic pressure and gamma-irradiation treated kochujang-gulbi samples did not significantly changed. The VBN and TBA level decreased by the increase treatment of high hydrostatic pressure and then slowely increased during storage. The VBN and TBA level of kochujang-gulbi samples treated by the strong gamma ray emission slowely increased during storage. In particular, gamma-irradiation treatment was very effective to sterilize microorganisms when compared to that of high hydrostatic pressure in kochujang-gulbi products. In addition, the high hydrostatic pressure and gamma-irradiation treated kochujang-gulbi samples shown significantly lower total viable cell number than control for the 20 days of storage at room temperature with retort pouch packaging.
 Keywords
Korean traditional food;Kochujang-gulbi;high hydrostatic pressure;gamma-irradiation;
 Language
Korean
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