Nutritional,physiological, physicochemical and sensory stability of gamma irradiated Kimchi (Korean fermented vegetables) |
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| Institution: | 1. Department of Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute, P.O. Box 105, Yuseong-gu, Daejeon 305-600, South Korea;2. Department of Food and Nutrition, Chungnam National University, Yuseong-gu, Daejeon 305-764, South Korea;3. Department of Food and Nutrition, Chosun University, Dong-gu, Gwangju 501-750, South Korea;1. Department of Food Science and Technology and BK21 Plus Program, Graduate School, Chonnam National University, Gwangju 61186, South Korea;2. Food Protein R&D Center, Texas A&M University, College Station, TX 77843, USA;1. Research and Development Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea;2. Department of Food Science and Technology, Chungnam National University, Daejeon 34134, Republic of Korea;3. Division of Postharvest Engineering, National Academy of Agricultural Science, Wanju 55365, Republic of Korea;1. Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Republic of Korea;2. Department of Bioresources and Food Science, Konkuk University, Seoul 143-701, Republic of Korea;3. Bio/Molecular Informatics Center, Konkuk University, Seoul 143-701, Republic of Korea |
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| Abstract: | 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 10 kGy. Angiotensine converting enzyme inhibitory, xanthin oxidase inhibitory, electron donating and antimicrobial activity of Kimchi extract were stable up to 10 kGy. There were no significant changes in pH and texture at less than 10 kGy. Color values were influenced at 10 kGy 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 10 kGy-irradiated sample, and Kimchi irradiated at 10 kGy had lower scores in acceptability than those of the control or irradiated at 2.5 and 5 kGy. |
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