Combined Effects of Heating and $\gamma$-Irradiation on the Microbiological and Sensory Characteristics of Gochujang (Korean Fermented Red Pepper Paste) Sauce During Storage

• Published in: Food science and biotechnology 2010, Vol.19 (5), p.1219-1225
• Main Authors: Park, Jae-Nam, Park, Jin-Gyu, Han, In-Jun, Song, Beom-Seok, Choi, Jong-Il, Kim, Jae-Hun, Sohn, Hee-Sook, Lee, Ju-Woon
• Format: Article
• Language: Korean
• ISSN: 1226-7708; 2092-6456

This study was conducted to evaluate the combined effect of heating and $\gamma$-irradiation on the microbiological and sensory characteristics of gochujang sauce. Gochujang sauces could be sterilized by heating (HT: $121^{\circ}C$ for 15 min) or $\gamma$-irradiation (IR: 30 kGy), but their sensory qualities were severely decreased. Otherwise, the combined treatment of heat and $\gamma$-irradiation could minimize the change of sensory qualities. Combination treatment of $\gamma$-irradiation at 17.5 kGy after heating at $100^{\circ}C$ for 30 min (HT-IR) would be optimal. During storage the gochujang sauce samples then were analyzed to enumerate total bacterial populations, to measure pH, and Hunter's color values, and for sensory evaluation. Any growth of total bacterial populations was not observed in HT, IR, and HT-IR (detection limited 1< log CFU/g). The pH values of gochujang sauce ranged from 4.57 to 4.75 during storage. The Hunter's (L*, a*, and b*) values of gochujang sauce were gradually decreased during storage, regardless of treatment. Sensory characteristics and acceptance of HT and IR were significantly lower (p