Combined Effect of Heat Treatment and Gamma Irradiation on the Shelf-Stability and Quality of Packaged Kimchi during Accelerated Storage Condition

Abstract

This study was conducted to evaluate the combined effect of heating and gamma irradiation on the shelf-stability and quality of kimchi during storage at . The optimum condition for heat treatment of kimchi was considered at for 30 min. Irradiation after kent treatment was effective to inhibit the growth of microorganisms and prevent the quality change of kimchi during storage. In particular, microorganisms of kimchi co-treated with heat and 20 kGy-irradiation were not detected and sensory scores of that were the highest after storage at for 14 days. Therefore, combination treatment of heat and irradiation was considered as the effective method to improve the shelf-stability of kimchi in the accelerated condition.