Effect of eggshell powder on extending the shelf-life of Mul-Kimchi

초록

Extension of shelf-life of Mul-Kimchi for commercial production was attempted in this study. Co-60 gamma-radiated eggshell powder (ESP) was added in Mul-Kimchi, and its effects on bacterial counts and acid production were examined at 20degreesC. Lactic acid bacterial counts remained relatively constant for up to 10 days in the presence of 1 to 3% (w/v) ESP. Coliform counts remained almost constant in ESP-added Kimchi, whereas coliforms in the control completely disappeared within 4 days of fermentation. pH of the experimental group dropped to 4.2 after 4 days of incubation, after then it gradually increased to 5.8, compared to 3.4 on the 10th day in the control. After10 days at 20degreesC, titratable acidity of 3% ESP-added Kimchi and the control were 0.3 and 0.6%, respectively. No significant differences were observed in sensory qualities between experimental and control group. These results indicate that addition of irradiated ESP in Mul-Kimchi would be an effective alternative for extending the storage life of Mul-Kimchi marketed currently at ambient or refrigerated temperature.

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