Application of gamma irradiation for aging control and improvement of shelf-life of kimchi, korean salted and fermented vegetables
- 作者：Song ; Hyun-Pa ; Kim ; Dong-Ho ; Yook ; Hong-Sun ; Kim ; Kyung-Soo ; Kwon ; Joong-Ho ; Byun ; Myung-Woo
- 关键词：Kimchi ; Lactate dehydrogenase ; Irradiation ; fermentation
- 刊名：Radiation Physics and Chemistry
- 出版年：2004
- 期刊代码：68_0969806x
- 类别：ph
- 出版时间：September - October, 2004
- 卷：71
- 期：1-2
- 页码：57-60
- 文件大小：178 K
摘要
This study was carried out to evaluate the application of food irradiation as a method for extending shelf life of Kimchi. Gamma irradiation up to 10kGy in the early stage of Kimchi fermentation had a dose-dependent effect on the inactivation of fermentative microbes, lowering the lactate dehydrogenase (LDH) activity and delaying acidification. Although gamma irradiation on the mid-fermentation stage of Kimchi inactivated the fermentative microbes effectively, LDH activity remained high and acidification continued. Kimchi irradiated at 10kGy had lower scores in acceptability than those of control, 2.5 and 5kGy irradiated. Therefore, gamma irradiation upto 5kGy in the early fermentation stage is recommended for aging control and the improvement of shelf life of Kimchi.