Nutritional, physiological, physicochemical and sensory stability of gamma irradiated Kimchi (Korean fermented vegetables)
文摘
Effects of gamma irradiation on nutritional, physiological, physicochemical and sensory properties of the Korean lactic acid fermented vegetable, Kimchi, were investigated. The composition of amino acids and organic acids in Kimchi were not influenced by gamma irradiation less than 10kGy. Angiotensine converting enzyme inhibitory, xanthin oxidase inhibitory, electron donating and antimicrobial activity of Kimchi extract were stable up to 10kGy. There were no significant changes in pH and texture at less than 10kGy. Color values were influenced at 10kGy of gamma irradiation, and resulted in the increase of L*- and reduction of a*-value. About 90 % of panelists identified a sensory difference between non-irradiated and 10kGy-irradiated sample, and Kimchi irradiated at 10kGy had lower scores in acceptability than those of the control or irradiated at 2.5 and 5kGy.
