Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Sensory Quality Improvement of Gamma-irradiated Kimchi after Addition of Paprika Oleoresin and Artificial Kimchi Flavor

파프리카색소와 김치향 첨가 후 감마선 조사된 김치의 관능적 품질 개선

  • Kim, Mi-Jung (Dept. of Food Science and Nutrition, Anyang University) ;
  • Song, Beom-Seok (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Park, Jin-Gyu (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Han, In-Jun (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Park, Jae-Nam (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Choi, Jong-Il (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Kim, Jae-Hun (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Byun, Myung-Woo (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Lee, Kyung-Haeng (Division of Food and Biotechnology, Chungju National University) ;
  • Lee, Ju-Woon (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
  • 김미정 (안양대학교 식품영양학과) ;
  • 송범석 (한국원자력연구원 정읍방사선과학연구소 방사선식품생명공학연구실) ;
  • 박진규 (한국원자력연구원 정읍방사선과학연구소 방사선식품생명공학연구실) ;
  • 한인준 (한국원자력연구원 정읍방사선과학연구소 방사선식품생명공학연구실) ;
  • 박재남 (한국원자력연구원 정읍방사선과학연구소 방사선식품생명공학연구실) ;
  • 최종일 (한국원자력연구원 정읍방사선과학연구소 방사선식품생명공학연구실) ;
  • 김재훈 (한국원자력연구원 정읍방사선과학연구소 방사선식품생명공학연구실) ;
  • 변명우 (한국원자력연구원 정읍방사선과학연구소 방사선식품생명공학연구실) ;
  • 이경행 (충주대학교 식품생명공학부) ;
  • 이주운 (한국원자력연구원 정읍방사선과학연구소 방사선식품생명공학연구실)
  • Published : 2008.02.29
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Abstract

Paprika oleoresin (PO) and artificial Kimchi flavor (AKF) were added to Kimchi to improve the sensory qualities deteriorated by gamma irradiation in terms of color and flavor. Optimum concentration of both PO and AKF resulting from the sensory evaluation was 0.2%. The redness and capsanthin contents of Kimchi decreased by gamma irradiation at 25 kGy during storage at $35^{\circ}C$. However, the redness and capsanthin contents of gamma-irradiated Kimchi was increased by the addition of 0.2% PO, and maintained during the storage at $35^{\circ}C$ for 30 days. The result from the sensory evaluation indicated that sensory qualities of gamma-irradiated Kimchi were effectively improved by the addition of PO and AKF during storage at $35^{\circ}C$. Therefore, the combined treatment of additives (PO and AKF) and gamma irradiation can be considered as an effective method to improve the redness and sensory qualities of Kimchi sterilized by high-dose gamma irradiation.

본 연구에서는 고선량 감마선 조사에 의한 김치의 탈색, 이미 및 이취의 발생을 억제하고 품질을 개선하기 위해 파프리카 색소와 김치향을 첨가하였다. 첨가물의 최적 첨가량 결정을 위한 관능평가 결과, 파프리카 색소와 김치향의 최적 첨가량은 각각 0.2%로 결정되었다. 김치의 적색도와 capsanthin 함량은 25 kGy의 감마선 조사로 인해 감소하였으나 0.2%의 파프리카 색소를 첨가한 후 적색도와 capsanthin 함량은 증가하였고 $35^{\circ}C$, 30일의 저장기간 동안 적색도는 유지되었다. 또한 관능평가 결과로부터 파프리카 색소 및 김치향이 감마선 조사에 의한 김치의 관능적 품질 저하를 방지하는데 효과적임을 알 수 있었다. 따라서 파프리카색소, 김치향 첨가 및 고선량 감마선 조사의 병용처리는 멸균된 김치의 관능적 품질을 개선하기 위한 효과적인 방법으로 판단되었다.

Keywords

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