정보공개
Effects of electron beam irradiation on microbial inactivation and quality of kimchi paste during st
- 작성일2017.05.15 00:00
- 분류
- 조회수1,731
- 링크http://onlinelibrary.wiley.com/doi/10.1111/ijfs.12987/abstract
- 저널명International Journal of Food Science and Technology
- 저자천선화,천호현,서혜영,정영배
- 구분
- 유형
제목
Effects of electron beam irradiation on microbial inactivation and quality of kimchi paste during storage
요약
The e?ects of electron beam irradiation on microbial inactivation and quality of noninoculated and inoculated (Listeria monocytogenes) kimchi pastes were examined. Kimchi paste samples were irradiated at doses of 2, 4, 6, 8 and 10 kGy and stored for 21 days at 4 °C. Irradiation (10 kGy) reduced the populations of total aerobic bacteria, lactic acid bacteria, and yeast and moulds in the samples by 1.72, 2.24 and 0.86 log CFU g1, respectively, compared to the control. In particular, coliforms were not detected at 8 and 10 kGy, and the population of L. monocytogenes in inoculated samples was signi?cantly decreased by 2.67 log CFU g1. Electron beam irradiation delayed the changes in O2 and CO2 concentrations, pH, acidity and reducing sugar content observed in kimchi paste during storage. These results suggest that electron beam irradiation can be used to improve the microbiological safety and shelf life of kimchi paste
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