Effects of electron beam irradiation on microbial inactivation and quality of kimchi paste during storage

被引：13
作者：
Cheon, Seon Hwa [1 ]
Seo, Hye Young [1 ]
Chung, Young Bae [1 ]
Chun, Ho Hyun [1 ]
机构：
[1] World Inst Kimchi, Div Res & Dev, Gwangju 503360, South Korea
来源：
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2016年 / 51卷 / 02期
关键词：
Electron beam; kimchi paste; microbial growth; quality; storage; LACTIC-ACID BACTERIA; LISTERIA-MONOCYTOGENES; SHELF-LIFE; PRESSURE BUILDUP; VOLUME EXPANSION; PACKAGED KIMCHI; CO2; ABSORBENT; GAMMA; FERMENTATION;
D O I：
10.1111/ijfs.12987
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effects 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 degrees 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 g(-1), 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 significantly decreased by 2.67 log CFU g(-1). Electron beam irradiation delayed the changes in O-2 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.
引用
收藏
页码：470 / 479
页数：10
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