Korean space food development: Ready-to-eat Kimchi, a traditional Korean fermented vegetable, sterilized with high-dose gamma irradiation

Song, Beom‐Seok; Park, Jin Gyu; Park, Jae-Nam; Han, In-Jun; Kim, Jae‐Hun; Choi, Jong-il; Byun, Myung‐Woo; Lee, Ju-Woon

doi:10.1016/j.asr.2009.03.032

Cited by 31 publications

(11 citation statements)

References 27 publications

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“…The effect of irradiation on antimutigenicity was also assessed and did not affect this property. Similar results were obtained by Song et al (38) in ready-to-eat kimchi. Both nonirradiated and irradiated (25 kGy) kimchi samples had no mutagenic effect on the strains of Salmonella Typhimurium.…”

supporting

confidence: 91%

Formulation of a Nasogastric Liquid Feed and Shelf-Life Extension Using Gamma Radiation

Hajare

Gautam

Nair

et al. 2014

Journal of Food Protection

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Nasogastric liquid feed formulation (NGLF) was developed for immunocompromised patients who are vulnerable targets of pathogenic assault. NGLF consisted of cereals, pulses, vegetables, and milk powder to provide balanced nutrients; however, the shelf life was only a few hours because this product was highly prone to microbial contamination and proliferation due to its high water content and rich nutrients. Postpreparation storage and distribution was very difficult, even at chilled temperatures. To overcome this problem, the NGLF was irradiated at various doses (2.5 to 10 kGy). Gamma irradiation at 10 kGy reduced the microbial load to nondetectable levels, and the product could be stored up to 1 month without any detectable increase in microbial load. The sensory evaluation did not indicate differences between the nonirradiated fresh, irradiated fresh, and stored samples. Nutritional quality in terms of total carbohydrates, dietary fiber, proteins, calories, vitamins A and C, and the micronutrients calcium, iron, and zinc was not affected by irradiation. NGLF also possessed antimutagenic potential against ethylmethanesulphonate-induced mutagenesis in Escherichia coli cells as evaluated by the rifampin resistance assay. This property of NGLF remained unchanged even after exposure to a 10-kGy dose of gamma radiation. Thus, irradiated NGLF seemed to be a safe and wholesome food for immunocompromised patients.

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supporting

confidence: 91%

Formulation of a Nasogastric Liquid Feed and Shelf-Life Extension Using Gamma Radiation

Hajare

Gautam

Nair

et al. 2014

Journal of Food Protection

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“…In a recent study from this laboratory radiation processing (10 kGy) was not found to affect the antimutagenic property of naso-gastric liquid feed prepared for immune-compromised patients (Hajare, Gautam, Nair, & Sharma, 2014). Similar results were obtained for ready-to-eat Kimchi to be used as a space food in Korea where both non-irradiated as well as irradiated (25 kGy) samples showed no mutagenic activity in the bacterial strains of Salmonella typhimurium during Ames test (Song et al, 2009). The rifampicin assay employed to quantitate the antimutagenic potential of honey is based on rpoB gene encoding the β-subunit of RNA polymerase (RNAP) which has several hotspots for mutations (Cupples & Miller, 1989;Garibyan et al, 2003;Saxena, Gautam, & Sharma, 2013).…”

Section: Honey Displayed Strong Antimutagenicitysupporting

confidence: 85%

Effect of radiation hygienization of honey on its health protective properties

2014

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“…The acceptability of irradiated vegetable pulav is similar to those reported for some of the Korean food namely Nutrition bar , Ramen (ready‐to‐cook noodle) and two Korean traditional foods ( Kimchi , fermented vegetable; Sujeonggwa , cinnamon beverage) (Song et al . ).…”

Section: Resultsmentioning

confidence: 97%

Development of Shelf Stable Ready-to-Eat VegetablePulavUsing Radiation Technology

Marathe

Deshpande

Tripathy

et al. 2016

Journal of Food Processing and Preservation

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The objective of this study was to develop a shelf stable ready‐to‐eat vegetable pulav, using radiation processing. The shelf stability of the product was assessed by microbial and sensory analysis during storage. A minimum dose of 7.5 kGy was found to be effective in controlling microbial growth in the product without compromising the sensorial quality up to 1 year of storage at the ambient temperature. Radiation processing up to 25 kGy dose did not alter proximate composition of the product. Marginal increase in antioxidant activity was observed in the samples irradiated at a dose of 25 kGy with concomitant increase in the free phenolic content. GCMS studies showed increase in the content of few aroma notes such as 2‐octanol, eugenol and eugenyl acetate for the samples irradiated at ≥10 kGy; however, they were not perceived by the taste panelist during sensory analysis. Practical Applications Vegetable pulav is an Indian ethnic delicacy consumed all over the country. However, the product has very limited shelf life and thus needs to be prepared fresh, which is very time consuming. Present study defines process parameters for development of microbiologically safe ready‐to‐eat vegetable pulav, using radiation processing. The findings of this study show radiation processing; a nonthermal treatment could be successfully applied for improving the microbial quality, without affecting the sensory attributes of the product and to improve the shelf stability up to 1 year.

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Korean space food development: Ready-to-eat Kimchi, a traditional Korean fermented vegetable, sterilized with high-dose gamma irradiation

Cited by 31 publications

References 27 publications

Formulation of a Nasogastric Liquid Feed and Shelf-Life Extension Using Gamma Radiation

Formulation of a Nasogastric Liquid Feed and Shelf-Life Extension Using Gamma Radiation

Effect of radiation hygienization of honey on its health protective properties

Development of Shelf Stable Ready-to-Eat VegetablePulavUsing Radiation Technology

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