The combined effects of N2-packaging, heating and gamma irradiation on the shelf-stability of Kimchi, Korean fermented vegetable

Food Control

Volumn 19, Issue 1, 2008, Pages 56-61

  Kim, Jae Hun ^a   Park, Jin Gyu ^a   Lee, Ju Woon ^a   Kim, Wang Geun ^b   Chung, Young Jin ^c   Byun, Myung Woo ^a  

^a Korea Atomic Energy Research Institute   (South Korea)

^b Chosun University   (South Korea)

^c Chungnam National University   (South Korea)

Author keywords

Combined treatment; Gamma irradiation; Heating; Kimchi; N2 packaging; Shelf stability

Indexed keywords

BACTERIA (MICROORGANISMS);

EID: 34548217300     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2007.02.002     Document Type: Article

References (38)

1. Ahn H.J., Kim J.H., Kim J.K., Kim D.H., Yook H.S., and Byun M.W. Combined effects of irradiation and modified atmosphere packaging on minimally processed Chinese cabbage (Brassica rapa L.). Food Chemistry 89 (2005) 589-597
2. Ahn S.J. The effect of salt and food preservatives on the growth of lactic acid bacteria isolated from Kimchi. Korean Journal of Society of Food Science 4 (1988) 39-50
3. Buescher R.W., Hudson J.M., and Adams J.R. Inhibition of polygalacturonase softening of cucumber pickles by calcium chloride. Journal of Food Science 44 (1979) 1786-1789
4. Byun M.W., Cha B.S., Kwon J.H., Cho H.O., and Kim W.J. The combined effect of heat treatment and irradiation on the inactivation of major lactic acid bacteria associated with Kimchi fermentation. Korean Journal of Food Science and Technology 21 2 (1989) 185-191
5. Cha B.S., Kim W.J., Byun M.W., Kwon J.H., and Cho H.O. Evaluation of gamma irradiation for extending the shelf life of Kimchi. Korean Journal of Food Science and Technology 21 1 (1989) 109-119
6. Cheigh H.S., and Park K.Y. Biochemical, microbiological and nutritional aspects of Kimchi (Korean fermented vegetable products). Critical Reviews in Food Science and Nutrition 34 (1994) 175-203
7. Cho Y., and Rhee H.S. Effect of lactic acid bacteria and temperature on Kimchi fermentation (II). Korean Journal of Society of Food Science 7 (1991) 89-95
8. Choi Y.M., Whang J.H., Kim J.M., and Suh H.J. The effect of oyster shell powder on the extension of the shelf-life of Kimchi. Food Control 17 (2006) 695-699
9. Chung D.K., and Yo R. Antimicrobial activity of bamboo leaves extracts on microorganisms related to Kimchi fermentation. Korean Journal of Food Science and Technology 27 6 (1995) 1035-1038
10. Drake S.K., and Spayd S.E. Influence of calcium testament on golden delicious apple quality. Journal of Food Science 48 (1983) 403-406
11. Farkas J. Physical methods of food preservation. In: Doyle M.P., Beuchat L.R., and Montville T.J. (Eds). Food microbiology fundamentals and frontiers (1997), American Society for Microbiology, Washington, DC 497-519
12. Huxsoll C.C., and Bolin H.R. Processing and distribution alternatives for minimally processed fruit and vegetables. Food Technology 43 (1989) 124-128
13. Hwang J.H., Yu K.W., and Lee K.H. Studies on the pasteurization conditions for long-term storage of Kimchi. Food Engineering Progress 8 1 (2004) 30-39
14. Jung H.O., Chung D.O., and Park I.D. A study on sensory characteristics of herb onion Kimchi differing in herb content. Korean Journal of Culinary Research 8 (2002) 259-265
15. Kader A.A., Zagory D., and Kerbel E.L. Modified atmosphere packaging of fruits and vegetables. Critical Reviews in Food Science and Nutrition 28 (1989) 1-30
16. Kang K.O., Ku K.H., Lee H.J., and Kim W.J. Effect of enzyme and inorganic acid salts addition and heat treatment on Kimchi fermentation. Korean Journal of Food Science and Technology 23 (1991) 183-187
17. Kang S.S., Kim J.M., and Byun M.W. Preservation of Kimchi by ionizing radiation. Korean Journal of Food Hygiene 3 4 (1988) 225-232
18. Kim D.H., Song H.P., Yook H.S., Ryu Y.G., and Byun M.W. Isolation of enteric pathogens in the fermentation process of Kimchi (Korean fermented vegetable) and its radicidation by gamma irradiation. Food Control 15 (2004) 441-445
19. Kim J.K., Jo C., Kim H.J., Lee J.W., Hwang H.J., and Byun M.W. Microbiological safety of minimally processed white radish in modified atmosphere packaging combined with irradiation treatment. Korean Journal of Food Science and Technology 37 1 (2005) 11-14
20. Kim M.J., Park J.G., Kim J.H., Park J.N., Lee H.J., Kim W.G., et al. Combined effect of heat treatment and gamma irradiation on the shelf-stability and quality of packaged Kimchi during acceleration storage condition. Korean Journal of Food Preservation 13 (2006) 531-537
21. Lacroix M., and Lafortune R. Combined effects of gamma irradiation and modified atmosphere packaging on bacterial resistance in grated carrots (Daucus carota). Radiation Physics and Chemistry 71 (2004) 77-80
22. Lee C.H. Lactic acid fermented food and their benefits in Asia. Food Control 8 5/6 (1997) 259-269
23. Lee J.K., Lee H.S., Kim Y.C., Joo H.K., Lee S.H., and Kang S.M. Effects of addition of adipic acid-resistant strains on extending shelf-life of Kimchi. Korean Journal of Food Science and Technology 32 2 (2000) 424-430
24. Lee M.Y., and Kim S.D. Calcium lactate treatment after salting of chinese cabbage improves firmness and shelf-life of Kimchi. Journal of Food Science and Nutrition 8 (2003) 270-277
25. Lee S.H., Cho O.K., Choi W.J., and Kim S.D. The effects of mixed medicinal herb extracts with antimicrobial activity on the shelf-life of Kimchi. Korean Journal of Food Science and Technology 30 (1998) 1404-1408
26. McCready R.M., and McComb E.A. Pectic constituents in ripe and unripe fruit. Food Resources 19 (1954) 530-534
27. Mheen T.L., and Kwon T.W. Effect of temperature and salt concentration on Kimchi fermentation. Korean Journal of Society of Food Science and Nutrition 16 (1984) 443-450
28. Moon K.D., Byun J.A., Kim S.J., and Han D.S. Screening of natural preservatives to inhibit Kimchi fermentation. Korean Journal of Food Science and Technology 27 (1995) 257-263
29. Myers R.A. Packaging considerations for minimally processed fruits and vegetables. Food Technology 43 (1989) 120-126
30. Nayak C.A., Suguna K., Narasimhamurthy K., and Rastogi N.K. Effect of gamma irradiation on histological and textural properties of carrot, potato and beetroot. Journal of Food Engineering 79 (2007) 765-770
31. Niemira B.A., Fan X., and Sommers C.H. Irradiation temperature influences product quality factors of frozen vegetables and radiation sensitivity of inoculated Listeria monocytogenes. Journal of Food Protection 65 (2002) 1406-1410
32. Oh Y.A., Choi K.H., and Kim S.D. Changes in enzyme activities and population of lactic acid bacteria during the Kimchi fermentation supplemented with water extract of pine needle. Journal of Korean Society of Food Science and Nutrition 27 (1998) 244-251
33. Park K.J., and Woo S.J. Effect of Na-acetate, Na-malate and K-sorbate on the pH acidity and sourness during Kimchi fermentation. Korean Journal of Food Science and Technology 20 (1988) 40-44
34. Park W.P., Park K.D., Cheong Y.J., and Lee I.S. Effect of calcium powder addition on the quality characteristics of Kimchi. Journal of Korean Society of Food Science and Nutrition 31 (2002) 428-432
35. Prakash A., Manley J., DeCosta S., Caporaso F., and Foley D. The effects of gamma irradiation on the microbiological, physical and sensory qualities of diced tomatoes. Radiation Physics and Chemistry 63 (2002) 387-390
36. Song H.P., Kim D.H., Yook H.S., Kim H.S., Kwon J.H., and Byun M.W. Application of gamma irradiation for aging control and improvement of shelf-life of Kimchi, Korean salted and fermented vegetables. Radiation Physics and Chemistry 71 (2004) 55-58
37. Thakur B.R., and Singh R.K. Combination processes in food irradiation. Trends in Food Science & Technology 6 (1995) 7-11
38. Valdivia M.A., Bustos M.E., Ruiz J., and Ruiz L.F. The effect of irradiation in the quality of the avocado frozen pulp. Radiation Physics and Chemistry 63 (2002) 379-382