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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

박진규   (한국원자력연구소 방사선연구원 방사선식품생명공학기술개발CC0186830  ); 박재남   (한국원자력연구소 방사선연구원 방사선식품생명공학기술개발CC0186830  ); 한인준   (한국원자력연구소 방사선연구원 방사선식품생명공학기술개발CC0186830  ); 송범석   (한국원자력연구소 방사선연구원 방사선식품생명공학기술개발CC0186830  ); 김재훈   (한국원자력연구소 방사선연구원 방사선식품생명공학기술개발CC0186830  ); 이주운   (한국원자력연구소 방사선연구원 방사선식품생명공학기술개발CC0186830  ); 황한준   (고려대학교 식품생명공학과UU0000159  ); 김영덕   (CJ(주) 식품연구소  ); 변명우   (한국원자력연구소 방사선연구원 방사선식품생명공학기술개발CC0186830  );
  • 초록

    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.


    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


  • 주제어

    Kimchi .   $\gamma$-irradiation .   freeze dried .   sensory .   texture.  

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  • 이 논문을 인용한 문헌 (1)

    1. Cheon, Seon-Hwa ; Kang, Mi-Ran ; Seo, Hye-Young 2016. "Quality characteristics of Nabak kimchi with freeze-dried ingredients during storage" 한국식품저장유통학회지 = Korean journal of food preservation, 23(2): 145~154     

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