Application of gamma irradiation for aging control and improvement of shelf-life of kimchi, korean salted and fermented vegetables

Radiation Physics and Chemistry

Volumn 71, Issue 1-2, 2004, Pages 57-60

  Song, Hyun Pa ^a   Kim, Dong Ho ^a   Yook, Hong Sun ^b   Kim, Kyung Soo ^c   Kwon, Joong Ho ^d   Byun, Myung Woo ^a  

^a Korea Atomic Energy Research Institute   (South Korea)

^b Chungnam National University   (South Korea)

^c Chosun University   (South Korea)

^d Kyungpook National University   (South Korea)

Author keywords

fermentation; Irradiation; Kimchi; Lactate dehydrogenase

Indexed keywords

ENZYME KINETICS; FERMENTATION; FOOD PRODUCTS; GAMMA RAYS; IRRADIATION;

AGING CONTROL; FOOD IRRADIATION;

RADIATION CHEMISTRY;

LACTATE DEHYDROGENASE;

ACIDIFICATION; CONFERENCE PAPER; CONTROLLED STUDY; ENZYME ACTIVITY; FERMENTED PRODUCT; FOOD IRRADIATION; FOOD PRESERVATION; GAMMA IRRADIATION; MICROORGANISM; NONHUMAN; SCORING SYSTEM; VEGETABLE;

EID: 4143108058     PISSN: 0969806X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.radphyschem.2004.04.005     Document Type: Conference Paper

References (8)

1. Byun M.W., Lee K.H., Kim D.H., Kim J.H., Yook H.S., Ahn H.J. Effects of gamma radiation on sensory qualities, microbiological and chemical properties of salted and fermented squid. J. Food Prot. 63:2000;934-939
2. Byun M.W., Son J.H., Yook H.S., Jo C., Kim D.H. Effect of gamma irradiation on the activity of Korean soybean fermented foods, Chungkookjang and Doenjang. Radiat. Phys. Chem. 64:2002;245-248
3. Caplice E., Fitzgerald G.F. Food fermentation. role of microorganisms in food production and preservation Int. J. Food Microbiol. 50:1999;131-149
4. Cheigh H.S., Park K.Y. Biochemical, microbiological, and nutritional aspects of Kimchi (Korean fermented vegetable products). Crit. Rev. Food Sci. Nutr. 34(2):1994;175-203
5. Kim D.H., Jo C., Yook H.S., Park B.J., Byun M.W. Enhancement of preservation characteristics of Meju, and intermediate material for Korean legume-based fermented soy sauce, Kanjang by irradiation. Radiat. Phys. Chem. 64:2002;317-322
6. Lee C.H. Lactic acid fermented foods and their benefits in Asia. Food Control. 8(5/6):1997;259-269
7. Lee D.S., Shin D.H., Lee D.U., Kim J.C., Cheigh H.S. The use of physical carbon dioxide absorbents to control pressure buildup and volume expansion of Kimchi packages. J. Food Eng. 48:2001;183-188
8. Steinkraus K.H. Classification of fermented foods. worldwide review of household fermentation techniques Food Control. 8(5/6):1997;311-317