Effects of electron beam irradiation on microbial inactivation and quality of kimchi paste during storage. (25th November 2015)

• Record Type: Journal Article
• Authors: Cheon, Seon Hwa; Seo, Hye Young; Chung, Young Bae; Chun, Ho Hyun
• Is Part Of: International journal of food science & technology. Volume 51:Number 2(2016)
• Page Start: 470
• Page End: 479
• Publication Date: 2015-11-25
• Subjects: Electron beam -- kimchi paste -- microbial growth -- quality -- storage; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.12987
• Languages: English
• ISSNs: 0950-5423

Abstract

Summary: The effects of electron beam irradiation on microbial inactivation and quality of noninoculated and inoculated ( Listeria monocytogenes ) kimchi pastes were examined. Kimchi paste samples were irradiated at doses of 2, 4, 6, 8 and 10 kGy and stored for 21 days at 4 °C. Irradiation (10 kGy) reduced the populations of total aerobic bacteria, lactic acid bacteria, and yeast and moulds in the samples by 1.72, 2.24 and 0.86 log CFU g −1, respectively, compared to the control. In particular, coliforms were not detected at 8 and 10 kGy, and the population of L . monocytogenes in inoculated samples was significantly decreased by 2.67 log CFU g −1 . Electron beam irradiation delayed the changes in O2 and CO2 concentrations, pH, acidity and reducing sugar content observed in kimchi paste during storage. These results suggest that electron beam irradiation can be used to improve the microbiological safety and shelf life of kimchi paste. Abstract : Can electron beam irradiation be used to improve the microbiological safety and shelf life of kimchi paste?