Effect of Ozone and Gamma Irradiation for Eliminating the Contaminated Microorganisms in Food Materials for Kimchi Manufacturing

Lee, Kyong-Haeng; Cho, Chae-Min

doi:10.3746/jkfn.2006.35.8.1070

Cited by 11 publications

(1 citation statement)

References 2 publications

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“…First, research to control the physical properties of kimchi; there have been studies investigating its quality characteristics with variations in temperature and salt concentration during the kimchi fermentation process. Second, research on disinfection methods against harmful bacteria; studies have focused on the control of carbon dioxide and oxygen levels in kimchi packaging (Jaisan, An, & Lee, 2018; Jeong, Lee, Lee, & Yoo, 2019), on the growth inhibition of harmful bacteria using ozone, gamma irradiation, LED, and electron beam irradiation (Cheon, Seo, Chung, & Chun, 2016; Lee & Cho, 2006; Oh & Hong, 2020; Song et al, 2004), and on the delay of over‐acidification using natural antimicrobial agents (herb, fruit, and fruit seed extracts) (Kim, Bang, Beuchat, Kim & Ryu, 2012). In particular, in the case of Mukeunji, there have been studies on the growth inhibition of Candida and Saccharomyces species, which are types of fungi that appear at the end of fermentation (Jeong, Lee, Jung, Choi, & Jeon, 2013).…”

Section: Introductionmentioning

confidence: 99%

Effects of blue LED irradiation on the quality characteristics of Mukeunji, a long‐term fermented kimchi, during refrigerated storage

Kim

Lee

et al. 2023

Journal of Food Safety

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This study investigated the effects of blue light emitting diode (BLED) irradiation on the quality characteristics of Mukeunji (long‐term fermented kimchi). Mukeunji kimchi broth (MKB) was treated with 460 nm BLED (irradiance 375 J/s∙m2) under refrigerated storage conditions. The effects of BLED irradiation on microbial growth were evaluated over the 3‐day storage period at 4°C. The quality attributes of the MKB, including color, pH, and antioxidant activity, were also assessed during the storage period. No significant difference was observed in the viable counts of lactic acid bacteria between BLED‐treated and BLED‐untreated samples. The yeast and mold counts in the MKB, however, were significantly reduced after 24 hr of BLED treatment at 4°C. The MKB pH significantly increased after 72 hr of BLED treatment at 4°C. The hunter redness (a*) was retained in BLED‐treated samples, whereas the yellowness (b*) was reduced in all samples. After BLED irradiation for 24 hr, significant changes in the 2,2′‐azino‐bis‐3‐ethylbenzothiazoline‐6‐sulfonic acid (ABTS) radical scavenging activity of the MKB were also observed. The MJ1 and MJ2 strains isolated from MKB showed high sequence homology with Bacillus paralicheniformis and Bacillus velezensis, respectively, with 99% similarity or more in the phylogenetic tree. Chlorophyll pigment absorbs the blue light emitted by the BLED, so it can partially reduce the growth inhibitory effect of BLED irradiation on the two isolates. These findings suggest that BLED treatment can potentially modulate microbiological growth in Mukeunji during refrigerated storage without significant detriment to its characteristic properties.

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Section: Introductionmentioning

confidence: 99%

Effects of blue LED irradiation on the quality characteristics of Mukeunji, a long‐term fermented kimchi, during refrigerated storage

Kim

Lee

et al. 2023

Journal of Food Safety

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Strategy to regulate fermentation rate of commercial cut cabbage kimchi by supercooling storage

Lee,

Kim,

Park

et al. 2024

LWT

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Supercooling as a potentially improved storage option for commercial kimchi

Kim

Choi

Kim

et al. 2021

Journal of Food Science

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The supercooling degree (SD), which refers to the difference between the ice nucleation temperature and freezing point of kimchi, varies depending on the type of kimchi, manufacturer, recipe, and manufacturing season. The aim of this study is to investigate the major influencing factors for the supercooled storage of kimchi and to analyze the possibility of supercooled storage for commercial kimchi. Pearson correlation analysis determined that, in commercial kimchi manufactured between March and July 2018, the SD of kimchi correlated to the number of aerobic bacteria (P < 0.01), however, was not associated with lactic acid bacteria. Moreover, the ice nucleation temperature of saline solution inoculated with aerobic bacteria was reduced from –3.03 ± 0.04 to –6.18 ± 0.11 °C by 10 kGy gamma ray sterilization. Meanwhile, the ice nucleation temperatures of 1.8 kg of commercial red cabbage kimchi and 500 g of white cabbage kimchi manufactured in February 2020 were –3.93 ± 0.06 °C and −3.57 ± 0.06 °C, respectively, and they could be stored at –2.5 °C for 12 weeks without freezing. Additionally, supercooled storage of kimchi at –2.5 °C caused a fermentation delay effect compared to control storage at 1 °C, considering the acidity and amount of lactic acid bacteria. Therefore, if the number of aerobic bacteria is controlled during the manufacturing process of kimchi, supercooled storage at temperatures below −2.5 °C may extend the shelf life of kimchi. Practical Application We have shown that aerobic bacteria are the key influencing factor for ice nucleation of kimchi during supercooled storage. Aside from the initial sterilization process, fermentation of kimchi can also be delayed by lowering the storage temperature below −2.5 °C. Moreover, the method of direct cool refrigeration may have an industrial‐level application.

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Effect of Ozone and Gamma Irradiation for Eliminating the Contaminated Microorganisms in Food Materials for Kimchi Manufacturing

Cited by 11 publications

References 2 publications

Effects of blue LED irradiation on the quality characteristics of Mukeunji, a long‐term fermented kimchi, during refrigerated storage

Effects of blue LED irradiation on the quality characteristics of Mukeunji, a long‐term fermented kimchi, during refrigerated storage

Strategy to regulate fermentation rate of commercial cut cabbage kimchi by supercooling storage

Supercooling as a potentially improved storage option for commercial kimchi

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