Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Combination Pretreatment of Calcium and Vitamin C to Enhance the Firmness of Kimchi Sterilized with High-dose Gamma Irradiation

  • Song, Beom-Seok (Team for Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Kim, Mi-Jung (Department of Food Science and Nutrition, Anyang University) ;
  • Park, Jin-Gyu (Team for Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Kim, Jae-Hun (Team for Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Kim, Duk-Jin (Division of Food Engineering and Nutrition, Daegu University) ;
  • Han, Sang-Bae (Food & Risk Standardization Team, Korea Food & Drug Administration) ;
  • Shin, Jung-Kue (Department of Korean Traditional Food Culture, Jeonju University) ;
  • Byun, Myung-Woo (Team for Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Lee, Ju-Woon (Team for Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
  • Published : 2008.08.31
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Abstract

Texture analysis, sensory evaluation, and scanning electronic microscopic (SEM) observation were conducted to evaluate the effects of different calcium salts (calcium lactate, calcium acetate, and calcium chloride) and vitamin C on the textural properties of kimchi, gamma-irradiated at 25 kGy. Increase of the hardness and sensory score were observed in the kimchi pretreated with calcium salt or vitamin C as compared with the untreated and irradiated kimchi. And the hardness and sensory quality of the co-pretreated sample with 0.01% of calcium lactate and 0.3% of vitamin C were the highest after 30 days at $35^{\circ}C$, which indicates that the co-pretreatment is effective in preventing a decrease of the texture and sensory qualities of kimchi by gamma irradiation. Also, this result was supported by the SEM observation.

Keywords

References

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