The combined effects of N₂-packaging, heating and gamma irradiation on the shelf-stability of Kimchi, Korean fermented vegetable

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• 作者：Jae-Hun Kim ; Jin-Gyu Park ; Ju-Woon Lee ; Wang-Geun Kim ; Young-Jin Chung ; Myung-Woo Byun
• 关键词：Kimchi ; Gamma irradiation ; N₂-packaging ; Heating ; Combined treatment ; Shelf-stability
• 刊名：Food Control
• 出版年：2008
• 期刊代码：49_09567135
• 类别：abs
• 出版时间：January 2008
• 卷：19
• 期：1
• 页码：56-61
• 文件大小：227 K

摘要

This study was conducted to evaluate the combined effects of N₂-packaging (N₂), mild heating at 60 °C (HT) and gamma irradiation of 20 kGy (IR) on the shelf-stability and quality of Kimchi during storage at 35 °C for 30 days. Total microbes including lactic acid bacteria were sterilized perfectly by the combination treatment of HT–IR or N₂–HT–IR, and the acidity of Kimchi was not changed during storage. Irradiation softened textural property of Kimchi. However, combination of N₂-packaging with heating and irradiation retarded this softening of Kimchi by high dose irradiation. Organoleptic qualities were improved by the combination treatment during the storage period.