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Oh YJ, Kim S, Lee DY, Hong J. Effects of blue
LED
irradiation on the quality characteristics of Mukeunji, a long‐term fermented kimchi, during refrigerated storage. J Food Saf 2023. [DOI: 10.1111/jfs.13041] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Yeong Ji Oh
- Department of Food and Animal Biotechnology Research Institute for Agriculture and Life Sciences, Center for Food and Bioconvergence, Seoul National University Seoul Republic of Korea
| | - Selim Kim
- Division of Applied Food System College of Natural Science, Seoul Women's University Seoul Republic of Korea
| | - Do Yup Lee
- Department of Food and Animal Biotechnology Research Institute for Agriculture and Life Sciences, Center for Food and Bioconvergence, Seoul National University Seoul Republic of Korea
| | - Jungil Hong
- Division of Applied Food System College of Natural Science, Seoul Women's University Seoul Republic of Korea
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2
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LI Y, WU K, LI Z, WANG X, CHEN Z. Quality characteristics of fresh noodles as affected by modified atmosphere packaging. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.58822] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Yana LI
- Wuhan Polytechnic University, China
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3
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Wang Z, Wang K, Zhang M, Duan M, Tuersuntuoheti T, Li M, Wang J, Ren X. Effect of electron beam irradiation on shelf life, noodle quality, and volatile compounds of fresh millet‐wheat noodles. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16064] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Zhenhua Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Kaiyun Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Min Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Mengjie Duan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Tuohetisayipu Tuersuntuoheti
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Meng Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Jia Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Xin Ren
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
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4
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Kim J, Choi DS, Kim YH, Son JY, Park CW, Park SH, Hwang Y. Supercooling as a potentially improved storage option for commercial kimchi. J Food Sci 2021; 86:749-761. [PMID: 33604898 DOI: 10.1111/1750-3841.15633] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2020] [Revised: 01/02/2021] [Accepted: 01/04/2021] [Indexed: 12/15/2022]
Abstract
The supercooling degree (SD), which refers to the difference between the ice nucleation temperature and freezing point of kimchi, varies depending on the type of kimchi, manufacturer, recipe, and manufacturing season. The aim of this study is to investigate the major influencing factors for the supercooled storage of kimchi and to analyze the possibility of supercooled storage for commercial kimchi. Pearson correlation analysis determined that, in commercial kimchi manufactured between March and July 2018, the SD of kimchi correlated to the number of aerobic bacteria (P < 0.01), however, was not associated with lactic acid bacteria. Moreover, the ice nucleation temperature of saline solution inoculated with aerobic bacteria was reduced from -3.03 ± 0.04 to -6.18 ± 0.11 °C by 10 kGy gamma ray sterilization. Meanwhile, the ice nucleation temperatures of 1.8 kg of commercial red cabbage kimchi and 500 g of white cabbage kimchi manufactured in February 2020 were -3.93 ± 0.06 °C and -3.57 ± 0.06 °C, respectively, and they could be stored at -2.5 °C for 12 weeks without freezing. Additionally, supercooled storage of kimchi at -2.5 °C caused a fermentation delay effect compared to control storage at 1 °C, considering the acidity and amount of lactic acid bacteria. Therefore, if the number of aerobic bacteria is controlled during the manufacturing process of kimchi, supercooled storage at temperatures below -2.5 °C may extend the shelf life of kimchi. PRACTICAL APPLICATION: We have shown that aerobic bacteria are the key influencing factor for ice nucleation of kimchi during supercooled storage. Aside from the initial sterilization process, fermentation of kimchi can also be delayed by lowering the storage temperature below -2.5 °C. Moreover, the method of direct cool refrigeration may have an industrial-level application.
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Affiliation(s)
- Jinse Kim
- Department of Agricultural Engineering, National Institute of Agricultural Sciences, RDA, Jeonju, Jeollabuk-do, 54875, Korea
| | - Dong Soo Choi
- Department of Agricultural Engineering, National Institute of Agricultural Sciences, RDA, Jeonju, Jeollabuk-do, 54875, Korea
| | - Yong Hoon Kim
- Department of Agricultural Engineering, National Institute of Agricultural Sciences, RDA, Jeonju, Jeollabuk-do, 54875, Korea
| | - Jae Yong Son
- Department of Agricultural Engineering, National Institute of Agricultural Sciences, RDA, Jeonju, Jeollabuk-do, 54875, Korea
| | - Chun Wan Park
- Department of Agricultural Engineering, National Institute of Agricultural Sciences, RDA, Jeonju, Jeollabuk-do, 54875, Korea
| | - Seok Ho Park
- Protected Horticulture Research Institute, National Institute of Horticultural and Herbal Science, RDA, Haman, Gyeongsangnam-do, 52054, Korea
| | - Young Hwang
- Department of Agro-food Resources, National Institute of Agricultural Sciences, RDA, Jeonju, Jeollabuk-do, 54875, Korea
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5
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Shi F, Zhao H, Song H, Guo W, Wang L, Cui X, Zhang W, Li S. Effects of electron-beam irradiation on inoculated Listeria innocua, microbiological and physicochemical quality of fresh noodles during refrigerated storage. Food Sci Nutr 2020; 8:114-123. [PMID: 31993138 PMCID: PMC6977504 DOI: 10.1002/fsn3.1277] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2019] [Revised: 10/06/2019] [Accepted: 10/09/2019] [Indexed: 11/06/2022] Open
Abstract
As a nonthermal sterilization technology, electron-beam irradiation (EBI) has attracted great interests for microbial inactivation in food preservation. In this study, the inactivation of inoculated Listeria innocua, natural microbiota, and quality of fresh noodles treated by EBI during refrigerated storage were evaluated. Results showed that the initial L. innocua population (6.38 log CFU/g) was significantly reduced to an undetectable level by treatment with 3.0 kGy EBI. Moreover, treatment with 3 kGy EBI significantly reduced the initial total bacteria counts and fungal counts (mold and yeast) from 5.66 and 3.15 log CFU/g to 2.90 and 2.11 log CFU/g, respectively. However, along with the storage process, the inoculated L. innocua and natural microbiota were recovered resulting in the increased populations of the spoilage microorganisms. Increasing the dose of EBI to 4.0 kGy or 5.0 kGy, the L. innocua population was inhibited to the undetectable level and the microbiological quality of the fresh noodles was kept in the acceptable level during the 28 day storage. In addition, changes of the physicochemical indicators including pH value, color, cooking characteristics, texture, and sensory of fresh noodles treated with EBI were delayed during storage. These results reveal that EBI treatment can improve the microbiological safety and shelf life of fresh noodles without impairing quality.
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Affiliation(s)
- Feifei Shi
- Department of Food and Biological EngineeringBeijing Vocational College of AgricultureBeijingChina
- College of Food ScienceFujian Agriculture and Forestry UniversityFuzhouChina
| | - Hongwei Zhao
- Qingdao University of Science and TechnologyQingdaoChina
- Shandong Provincial Key Laboratory of Biochemical EngineeringQingdaoChina
| | - Hongbo Song
- College of Food ScienceFujian Agriculture and Forestry UniversityFuzhouChina
| | - Weiling Guo
- College of Food ScienceFujian Agriculture and Forestry UniversityFuzhouChina
| | - Li Wang
- Department of Food and Biological EngineeringBeijing Vocational College of AgricultureBeijingChina
| | - Xiaorui Cui
- Department of Food and Biological EngineeringBeijing Vocational College of AgricultureBeijingChina
- College of Food ScienceFujian Agriculture and Forestry UniversityFuzhouChina
| | | | - Shurong Li
- Department of Food and Biological EngineeringBeijing Vocational College of AgricultureBeijingChina
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Choi EJ, Park HW, Kim SB, Ryu S, Lim J, Hong EJ, Byeon YS, Chun HH. Sequential application of plasma-activated water and mild heating improves microbiological quality of ready-to-use shredded salted kimchi cabbage (Brassica pekinensis L.). Food Control 2019. [DOI: 10.1016/j.foodcont.2018.12.007] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Kang M, Park J, Yoo S. Effect of clove powder on quality characteristics and shelf life of kimchi paste. Food Sci Nutr 2019; 7:537-546. [PMID: 30847132 PMCID: PMC6392875 DOI: 10.1002/fsn3.833] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2018] [Revised: 09/06/2018] [Accepted: 09/13/2018] [Indexed: 11/08/2022] Open
Abstract
Clove has been shown to extend the shelf life of various foods. This study investigated whether it can prolong the shelf life of kimchi paste. Clove powder at concentrations of 0%, 0.5%, 1%, 1.5%, and 2% was added to kimchi paste, which was then sealed and stored at 10°C for 20 days. Changes in microbial counts, gas composition, sugar and organic acid contents, pH, titratable acidity, and reducing sugar content were evaluated. Adding clove powder inhibited the growth of total aerobic and lactic acid bacteria and delayed changes in O2 and CO 2 concentration and sugar and organic acid contents. It also slowed the decrease in pH, increase in titratable acidity, and changes in reducing sugar content. These results indicate that clove powder effectively prolongs the quality attributes and thus extends the shelf life of kimchi paste.
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Affiliation(s)
- Miran Kang
- Hygienic Safety and Analysis CenterWorld Institute of KimchiGwangjuKorea
| | - JeongSun Park
- Industrial Technology Research GroupWorld Institute of KimchiGwangjuKorea
| | - SeungRan Yoo
- Industrial Technology Research GroupWorld Institute of KimchiGwangjuKorea
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Yamaoki R, Kimura S. Effectiveness of electron beam irradiation for microbial decontamination of turmeric powder (Curcuma longaLinne) and analysis of curcuminoid degradation. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13334] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Affiliation(s)
- Rumi Yamaoki
- Osaka University of Pharmaceutical Sciences; 4-20-1 Nasahara, Takatsuki, Osaka 569-1094 Japan
| | - Shojiro Kimura
- Osaka University of Pharmaceutical Sciences; 4-20-1 Nasahara, Takatsuki, Osaka 569-1094 Japan
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