Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

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

장기저장이 가능한 김치제조를 위한 감마선 조사와 동결건조법의 품질비교

  • Park, Jin-Gyu (Department of Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Park, Jae-Nam (Department of Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Han, In-Jun (Department of Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Song, Beom-Seok (Department of Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Kim, Jae-Hun (Department of Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Lee, Ju-Woon (Department of Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Hwang, Han-Joon (Department of Food & Biotechnology, Korea University) ;
  • Kim, Young-Duk (Food Research Institute, CJ) ;
  • Byun, Myung-Woo (Department of Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
  • 박진규 (한국원자력연구소 방사선연구원 방사선식품생명공학기술개발) ;
  • 박재남 (한국원자력연구소 방사선연구원 방사선식품생명공학기술개발) ;
  • 한인준 (한국원자력연구소 방사선연구원 방사선식품생명공학기술개발) ;
  • 송범석 (한국원자력연구소 방사선연구원 방사선식품생명공학기술개발) ;
  • 김재훈 (한국원자력연구소 방사선연구원 방사선식품생명공학기술개발) ;
  • 이주운 (한국원자력연구소 방사선연구원 방사선식품생명공학기술개발) ;
  • 황한준 (고려대학교 식품생명공학과) ;
  • 김영덕 (CJ(주) 식품연구소) ;
  • 변명우 (한국원자력연구소 방사선연구원 방사선식품생명공학기술개발)
  • Published : 2008.02.28
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Abstract

This study compared microbial load, texturre, histological properties, and sensory characteristics of gamma-irradiated (20 kGy) Kimchi and freeze-dried Kimchi under condition; of long-tenn storage. immediately after irradiation, no aerobic bacteria were detected, but microbial load of freeze-dried Kimchi decreased by only 1 log cycle in comparision 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.

본 연구는 장기저장이 가능한 김치제조를 위해 사용된 20kGy의 선량으로 감마선 조사된 김치와 동결건조된 김치의 미생물학적,조직학적 및 관능적 품질특성을 비교하였다. 김치의 총균수는 감마선조사 후 검출한계 이하로 나타났으나 동결 건조된 김치는 비조사 대조구에 비해 1 log 수준의 미생물 감소를 나타내었다. 감마선조사 김치의 경도는 동결건조 후 재수화된 김치에 비해 유의적으로 높았다. 전자현미경을 통한 김치 조직 관찰 결과 동결건조 후 복원된 김치에서만 표피세포의 미세구조가 심하게 변형된 것이 관찰되었다. 또한 관능평가 결과 색, 조직감, 맛 기호도는 감마선 조사된 김치가 동결건조 후 재수화 된 김치보다 유의적으로 높았다.

Keywords

References

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