Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Effect of Gamma-Irradiation on Quality of Kochujang during Storage

Chun, Myong-Sook;Lee, Taik-Soo;Noh, Bong-Soo

  • Published : 1992.12.31

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Abstract

Kochujang was gamma-irradiated at dose level of $0{\sim}5\;kGy$ and stored for 20 days at $30^{\circ}C$ for experiments associated with kochujang quality. There were no differences in chemical properties except amino nitrogen between the irradiated and nonirradiated kochujang. Amino nitrogen decreased gradually after irradiation. Gas formation in the irradiated kochujang was remarkably low in comparision to the nonirradiated sample during storage. Ethanol of the nonirradiated kochujang increased from an initial content of 252 mg% to 2,180 mg% after 20 days of storage while the irradiated sample showed only 160 mg% of ethanol. This coincided with destruction of microorganisms by gamma irradiation. Especially, yeasts and molds were not detected in kochujang treated with 5 kGy of irradiation dose. Therefore, irradiation would be very effective for extending shelf-life of kochujang.

Keywords

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