Effect of Irradiated Red Pepper Powder on Kimchi Quality during Fermentation

  • 발행 : 2004.09.01


Irradiated red pepper powder (IRPP) was tested for its ability to retard fermentation and to maintain a high quality of Kimchi by the reduction of the initial microbial load. Kimchi containing IRPP at the doses of 0, 5, 10, 15, or 20 kGy was prepared. Quality indices for Kimchi in this study were pH, titratable acidity, reducing sugar content, total microbial count, lactic acid bacterial load, and sensory evaluation. Based on the pH and titratable acidity, the Kimchi with IRPP showed a retarded fermentation until 15 days. The number of the total aerobes and lactic acid bacteria of the Kimchi with IRPP were lower by about 1 log CFU/mL compared to control at day 0, however, the counts increased to 8.5 log CFU/mL after 10 days, which was similar to the control group. Kimchi that was fermented with 5 kGy IRPP was better than control and other treatments in odor and color, whereas the control scored highest in taste. Addition of IRPP showed a limited retardation of Kimchi fermentation without other quality deterioration.


  1. Jo JS, Hwang SY. 1988. Standardization of Kimchi and related products(2). Korean J Diet Cult 3: 301-308
  2. Cheigh HS, Park KY. 1994. Biochemical, microbiological, and nutritional aspects of Kimchi (Korean fermented vegetable products). Crit Rev Food Sci Nutr 34: 175-203
  3. Mheen TI, Kwon TW. 1984. Effect of temperature and salt concentration on Kimchi fermentation. Korean J Food Sci Technol 16: 443-447
  4. Lee YH, Yang IW. 1970. Studies on the packaging and preservation of Kimchi. J Korean Agric Chem Soc 13: 207-219
  5. Kang SS, Kim JM, Byun MW. 1988. Preservation of Kimchi by ionizing radiation. Korean J Food Hygiene 3: 225-232
  6. Cha BS, Kim WJ, Byun MW, Kwon JH, Cho HO. 1989. Evaluation of gamma irradiation for extending the shelf life of Kimchi. Korean J Food Sci Technol 21: 109-120
  7. Kim WJ, Kang KO, Kyung KH, Shin JI. 1991. Addition of salts and their mixtures for improvement of storage stability of Kimchi. Korean J Food Sci Technol 23: 188- 192
  8. Moon KD, Byun JA, Kim SJ, Han DS. 1995. Screening of natural preservatives to inhibit Kimchi fermentation. Korean J Food Sci Technol 27: 257-264
  9. Park WP, Park KD, Cho SH. 1996. Effect of grapefruit seed extract on Kimchi fermentation. Food Sci Biotechnol 5: 91-93
  10. Park KJ, Jung SW, Park BI, Kim YH, Jeong JW. 1996. Initial control of microorganism in Kimchi by the modified preparation method of seasoning mixture and the pretreatment of electrolyzed acid-water. Korean J Food Sci Technol 28: 1104-1110
  11. Lee IS, Park WS, Koo YJ, Kang KH. 1994. Changes in some characteristics of brined Chinese cabbage of fall cultivars during storage. Korean J Food Sci Technol 26: 239-246
  12. Kim MK, Kim SY, Woo CJ, Kim SD. 1994. Effect of air controlled fermentation on Kimchi quality. J Korean Soc Food Sci Nutr 23: 268-273
  13. Miller GL. 1959. Use of dinitrosalicylic acid reagent for determination of reducing sugar. Anal Chem 31: 426-428
  14. SAS Institute. 1995. SAS/STAT users guide. Version 6.03. 3rd ed. SAS Institute, Inc., Cary, NC
  15. Byun MW, Kwon JH, Cho HO. 1983. Sterilization and storage of spices by irradiation. I. Sterilization of powdered hot pepper paste. Korean J Food Sci Technol 15: 359-363
  16. Choi EH, Kim YB, Lee SR. 1977. Isolation of microorganisms from red pepper powder and their radiosensitivity. Korean J Food Sci Technol 9: 205-210
  17. Lee HJ, Choi EH, Kim YS, Lee SR. 1977. Storage stability and irradiation effect of red pepper powder. Korean J Food Sci Technol 9: 199-204
  18. Farag SE, Aziz NH, Attia ES. 1995. Effect of irradiation on the microbiological status and flavouring materials of selected spices. Z Lebensm Unters Forsch 201: 283-288
  19. Nieto-Sandoval JM, Almela L, Fernandez-Lopez JA, Munoz JA. 2000. Effect of electron beam irradiation on color and microbial bioburden of red paprika. J Food Prot 63: 633-637