Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Effect of Gamma-Irradiated Red Pepper Powder on Physicochemical Properties of Kakdugi, a Korean Traditional Radish Kimchi

  • Lee, Jeung-Hee (Department of Food and Nutrition, Chungnam National University) ;
  • Sung, Tae-Hwa (Department of Food and Nutrition, Chungnam National University) ;
  • Kim, Mee-Ree (Department of Food and Nutrition, Chungnam National University)
  • Published : 2005.03.01
Download PDF
⟨ Previous Next ⟩

Abstract

Physicochemical properties and sensory characteristics of kakdugi prepared with red pepper powder gamma-irradiated up to 7 kGy were determined during fermentation at 5℃. The overall fermentation patterns between kakdugies with irradiated and nonirradiated red pepper powder were similar. Kakdugi prepared with irradiated red pepper powder required one week longer time for optimal ripening compared to the kakdugi control. Irradiated red pepper powder did not affect the hardness and fracturability of kakdugi during fermentation. Kakdugi prepared with irradiated red pepper powder maintained a redder color than the kakdugi control. No significant differences were observed in taste, odor, texture, and overall acceptability (p<0.05) except for color. It can be concluded that irradiation of red pepper powder, up to 7 kGy, did not affect the quality of kakdugi with regard to physicochemical and sensory characteristics during fermentation. Moreover, irradiated red pepper powder was better for maintaining the red color and delaying optimum ripening time of kakdugi fermentation.

Keywords

References

  1. Lee CH, Ahn BS. 1995. Literature review on Kimchi, fermented vegetable foods I. History of Kimchi making. Korean J Diet Culture 10: 311-319
  2. Kim MR, Rhee HS. 1993. Decrease of pungency in radish Kimchi during fermentation. J Food Sci 58: 128-131 https://doi.org/10.1111/j.1365-2621.1993.tb03226.x
  3. Kim MR, Jhee OH, Yoon HM, Yang CB. 1996. Flavor characteristics of Kakdugi by radish cultivars and seasons. Korean J Food Sci Technol 28: 762-771
  4. Park KY. 1995. The nutritional evaluation, and antimutagenic andeffects of Kimchi. J Korean Soc Food Nutr 24: 169-182
  5. Kwon MJ, Chun JH, Song YS, Song YO. 1999. Daily Kimchi consumption and its hypolipidemic effect in middleaged men. J Korean Soc Food Sci Nutr 28: 1144-1150
  6. Lee SY. 2001. Anti-aging effects of Kimchi diet in senescence (SAM P-8). MS Thesis. Pusan Univ., Korea
  7. Kim MR, Lee KJ, Kim HY, Kim JH, Kim VB, Sok DE. 1998. Effect of Kimchi extract on the hepatic gluthione S-transferase activity of mice. Food Intl 31: 389-394 https://doi.org/10.1016/S0963-9969(98)00101-X
  8. Fowels J, Mitchell J, McGrath H. 2001. Assessment of cancer risk from ethylene oxide residues in spices imported into New Zealand. Food Chem Toxicol 39: 1055-1062 https://doi.org/10.1016/S0278-6915(01)00052-7
  9. Cho HO, Byun MW, Kwon JH, Lee JW, Yang JS. 1986. Comparison of ethylene oxide (E.O.) and irradiation treatment on the sterilization of spices. Korean J Food Technol 18: 283-287
  10. Farkas J, Andrassy E. 1988. Comparative analysis of spices decontaminated by ethylene oxide or gamma-radiation. Acta Alimentaria 17: 77-94
  11. Byun MW, Yook HS, Kwon JH, Kim JO. 1996. Improvement of hygiene quality and long-term storage of dried red pepper by gamma irradiation. Korean Food Sci Technol 28: 482-489
  12. Crawford LM, Ruff EH. 1996. A review of the safety of cold irradiation. Food Control 7: 87-97 https://doi.org/10.1016/0956-7135(96)00004-7
  13. Olson DG. 1998. Irradiation of food. Food Technol 52: 56-62
  14. Lianzhong D, Shiyue D, Van Z, Yixu L, Songmei Z. 1998. A study on chemical composition of spices irradiated by electron beam. Radiat Phys Chem 52: 49-52 https://doi.org/10.1016/S0969-806X(98)00072-3
  15. Holm NW, Berry RJ. 1970. Manual on radiation dosimetry. Marcel Dekker Inc., New York. p 38-62
  16. Kim HY, Kim MR. 2002. Physicochemical and sensory characteristics of Kakdugi added with xanthan gum during fermentation. J Korean Soc Food Sci Nutr 31: 196-203 https://doi.org/10.3746/jkfn.2002.31.2.196
  17. AOAC. 1984. Official methods of analysis. 14th ed. Association of official analytical chemists, Washington, DC. p 420
  18. Miller GL. 1959. Use of dinitrosalicylic acid reagent for of reducing sugar. Analyt Chem 31: 426-428 https://doi.org/10.1021/ac60147a030
  19. American Spice Trade Assn. 1985. Official analytical methods of the American Spice Trade Assn. 2nd ed. Englewood Cliffs, NJ. p 38-41
  20. Guevara, Pardo-Gonzalez, 1996. Evolution of color during the ripening of selected varieties of paprika pepper (Capsicum annum L.). J Agric Food Chem 44: 2049-2052 https://doi.org/10.1021/jf950465m
  21. Larmond E. 1977. Laboratory methods for sensory evaluation of food. Research Branch Canada Department of Agriculture Publication 1637
  22. SAS Inst. 2000. SAS user's guide: Statistics. SAS Inst. Inc., Cary, NC, USA
  23. Mheen TI, Kwon TW. 1984. Effect of temperature and salt concentration on Kimchi fermentation. Korean J Food Sci Technol 16: 443-450
  24. Lee JH, Seung TH, Lee KT, Kim MR. 2004. Effect of gamma-irradiation on color, pungency and volatile characteristics of Korean red pepper powder. J Food Sci 69: 585-592 https://doi.org/10.1111/j.1365-2621.2004.tb09904.x
  25. Kim MR, Mo EK, Kim JH, Lee KJ, Sung CK. 1999. Effect of water extract of natural plants on the prolongation of optimal fermentation time of Kakdugi. J Korean Soc Food Sci Nutr 28: 786-793
  26. Kim SD, Hawer WD, Jang MS. 1998. Effect of fermentation temperature on free sugar organic acid and volatile compounds of Kakdugi. J Korean Soc Food Nutr 27: 16-24
  27. No HK, Lee MH, Lee MS, Kim SD. 1992. Quality evaluation of Korean cabbage kimchi by instrumentally measured color values of Kimchi juice. J Korean Soc Food Nutr 2: 163- 170
  28. Minguez-Mosquera MI, Perez-Galvez A. 1998. Color quality in paprika oleoresins. J Agric Food Chem 46: 5124-5127 https://doi.org/10.1021/jf980728n
  29. Jung GH, Rhee HS. 1986. Changes of texture in terms of the contents of cellulose, hemicellulose and pectic substances during fermentation of radish Kimchi. Korean J Soc Food Sci 2: 68-75