Published December 2007
| Version v1
Journal article
Effect of Irradiation on the Quality Characteristics of Lyophilized Kimchi Powder
Creators
- 1. Korea Food Research Institute, Seongnam (Korea, Republic of)
- 2. Iowa State University, Ames (United States)
Description
The effect of irradiation on the quality characteristics of lyophilized kimchi powder was investigated in order to develop a commercial kimchi seasoning. Fresh and fermented kimchi powders were irradiated at 0, 1.5, 5, 10 and 30 kGy using a Linear Accelerator. By increasing the irradiation dose level, a* (redness) and b* (yellowness) values of the kimchi powders were decreased, while L* (lightness) value remained relatively unchanged as compared to the control. As the main volatile compounds, butanal, 2-butanone and acetic acid were produced in both of the kimchi powders at 30 kGy and dipropyl disulfide was detected only in the fermented kimchi
Additional details
Publishing Information
- Journal Title
- Korean Journal of Food Science and Technology
- Journal Volume
- 39
- Journal Issue
- 6
- Journal Page Range
- p. 614-618
- ISSN
- 0367-6293
INIS
- Country of Publication
- Korea, Republic of
- Country of Input or Organization
- International Atomic Energy Agency (IAEA)
- INIS RN
- 45083186
- Subject category
- S60: APPLIED LIFE SCIENCES;
- Descriptors DEI
- ACETIC ACID; DISULFIDES; FOOD; IRRADIATION; LINEAR ACCELERATORS; POWDERS; RADIATION DOSES; STORAGE LIFE
- Descriptors DEC
- ACCELERATORS; CARBOXYLIC ACIDS; DOSES; MONOCARBOXYLIC ACIDS; ORGANIC ACIDS; ORGANIC COMPOUNDS; ORGANIC SULFUR COMPOUNDS
Optional Information
- Notes
- ARN: KR2008001487