Abstract
Paprika oleoresin (PO) and artificial Kimchi flavor (AKF) were added to Kimchi to improve the sensory qualities deteriorated by gamma irradiation in terms of color and flavor. Optimum concentration of both PO and AKF resulting from the sensory evaluation was 0.2%. The redness and capsanthin contents of Kimchi decreased by gamma irradiation at 25 kGy during storage at . However, the redness and capsanthin contents of gamma-irradiated Kimchi was increased by the addition of 0.2% PO, and maintained during the storage at for 30 days. The result from the sensory evaluation indicated that sensory qualities of gamma-irradiated Kimchi were effectively improved by the addition of PO and AKF during storage at . Therefore, the combined treatment of additives (PO and AKF) and gamma irradiation can be considered as an effective method to improve the redness and sensory qualities of Kimchi sterilized by high-dose gamma irradiation.
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