• Title, Summary, Keyword: irradiated red pepper powder

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

  • Lee, Jeung-Hee;Sung, Tae-Hwa;Kim, Mee-Ree
    • Preventive Nutrition and Food Science
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    • v.10 no.1
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    • pp.22-28
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    • 2005
  • 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.

The Packaging and Irradiation Effects on Volatile Compounds of Red Pepper Powder

  • Lee, Jeung-Hee;Kim, Mee-Ree
    • Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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    • pp.139.2-139
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    • 2003
  • The packaging and irradiation effects on the volatile compounds of red pepper powder were investigated. The red pepper powder (Capsicum annuum) was prepackaged in vacuum (PE/Nylon film bag), and irradiated with the dose of 0, 3, 5 or 7 kGy at 0$^{\circ}C$. The odor of irradiated red pepper powder was classified into 4 groups (0, 3, 5, and 7 kGy) by electronic nose using metal oxide sensors, and the volatile compounds developed by irradiation were analyzed by GC-MS along with solid phase microextraction. Hexanoic acid and tetramethyl pyrazine, which were found in red pepper powder of 0 kGy, disappeared in irradiated red pepper powder. Further, 1,3-bis(1,1-dimethylethyl)-benzene was detected by GC-MS as a new developed volatile compound in irradiated red pepper, and this compound was identified to be originated from packaging material not from red pepper powder. This study showed that off-odor from packaging materials was responsible for the volatiles produced from dried food treated with irradiation.

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Comparison of Irradiation Effect of Different Radiation Types on Decontamination of Microorganisms in Red Pepper Powder (고춧가루 오염 미생물의 제어에서 방사선종별 조사 효과)

  • Park, Kyung-Sook
    • Journal of Radiation Industry
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    • v.8 no.1
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    • pp.1-5
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    • 2014
  • This study investigated the reduction of microbial population and sensory properties in red pepper powders irradiated by gamma ray, electron beam, and X-ray. Populations of total aerobic bacteria and yeast & molds in red pepper powders were decreased by irradiation treatment in a dose-dependent manner. Gamma ray, electron beam, and X-ray at doses above 8 kGy caused 100% inhibition on growth of aerobic bacteria in red pepper powders. Inhibitory activity of X-ray on sterilization of red pepper powders was significantly equal to or higher compared to gamma ray and electron beam. Color and off flavor in red pepper powders were no significant difference among the control and samples irradiated with gamma ray, electron beam, and X-ray. As a result, the gamma ray, electron beam, and X-ray irradiation can be used to sterilize the microbial growth in red pepper powders without quality loss.

Microbiological and Sensory Qualities of Musaengchae(Radish Salad) with Gamma-irradiated Red Pepper Powder added Prior to Storage (감마선 조사된 고춧가루 첨가 무생채의 저장 중 품질 변화)

  • Kim, Sun-Im;Park, Jae-Nam;Cho, Won-Jun;Song, Beom-Seok;Kim, Jae-Hun;Byun, Myung-Woo;Sohn, Hee-Sook;Lee, Ju-Woon
    • Korean Journal of Food Preservation
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    • v.16 no.2
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    • pp.160-165
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    • 2009
  • Microbiological and sensory qualities of Musaengchae prepared with gamma-irradiated red pepper powder were investigated during storage at $4^{\circ}C$. Total aerobic bacteria in non-irradiated raw materials prior to Musangchae preparation were 6.71 log CFU/g in red pepper powder, 3.39 log CFU/g in radish, 2.21 log CFU/g in scallion, and 2.10 log CFU/g in garlic, respectively. Coliforms(2.15 log CFU/g) were detected only in red pepper powder, and not in Musangchae to which gamma-irradiated red pepper powder. None of pH, Hunter's color value, or sensory properties were significantly affected by addition of irradiated red pepper powder. These results suggest that addition of such powder, after irradiation with less then 10 kGy, could improve Musangchae microbiological safety without changing the sensory or physical qualities.

Effect of Irradiated Red Pepper Powder on Kimchi Quality during Fermentation

  • Lee, Seung-Cheol
    • Preventive Nutrition and Food Science
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    • v.9 no.3
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    • pp.218-221
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    • 2004
  • 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.

Application of Gamma Irradiation on Manufacturing Changran Jeotgal (aged and seasoned intestine of Alaska pollack) : Microbiological and Sensory Characteristics (양념 창란젓갈 제조시 감마선 조사기술 적용: 미생물학적 및 관능적 품질특성)

  • Jo, Cheorun;Kim, Dong-Ho;Lee, Won-Dong;Lee, Jae-Jin;Byun, Myung-Woo
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.32 no.5
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    • pp.673-678
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    • 2003
  • Changran Jeotgal (aged and seasoned intestine of Alaska pollack) was prepared as the same method as commercial one and irradiated at 0, 2.5, 5.0 and 10 k㏉ by gamma ray for industrial application. Changran Jeotgal using 10 k㏉-irradiated red pepper powder was also prepared to compare with control (0 k㏉). Commercial red pepper powder was already contaminated at 3.8$\times$10$^{6}$ CFU/$m\ell$ level by total plate count and 10k㏉ of irradiation reduced the number about 4 log cycles. Gamma irradiated Changran Jeotgal at 2.5,5.0, and 10k㏉ showed 3 6, and 7 log cycles of reduction compared to the non-irradiated control in the total plate count after 12 weeks of storage at 1$0^{\circ}C$. Using irradiated (10k㏉) red pepper powder reduced the microbial contamination significantly by 2 log cycles compared to the control. Sensory evaluation showed that the sample irradiated at 2.5 k㏉ was the most acceptable, followed by the sample using irradiated red pepper powder and non-irradiated control. Thus, 2.5 k㏉ of irradiation of Changran Jeotgal was effective to improve safety during distribution and storage without change of sensory quality. Furthermore, using the irradiated red pepper powder is also recommended for safety enhancement of the products.

Quality Changes of Kongnamul Muchim (Cooked Soybean Spouts) Stored with Gamma-Irradiated Red Pepper Powder (감마선 조사된 고춧가루 첨가 콩나물 무침의 저장 중 품질의 변화)

  • Song, Beom-Seok;Park, Jae-Nam;Kim, Jae-Hun;Shin, Mi-Hae;Byun, Myung-Woo;Kwon, Joong-Ho;Lee, Ju-Woon
    • Korean Journal of Food Preservation
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    • v.15 no.5
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    • pp.642-647
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    • 2008
  • This study investigated the microbiological and sensory characteristics of Kongnamul muchim stored with gamma-irradiated red pepper powder at $4^{\circ}C$. Total aerobic microbes in raw Kongnamul muchim were 5.72 log CFU/g in the red pepper powder and 2.40 log CFU/g in the garlic used during storage, but were not detected n other raw materials. Coliform bacteria and fungi were found, at 3.11 and 3.48 log CFU/g respectively, only n the red pepper powder. Microorganisms in Kongnamul muchim stored with gamma-irradiated (10 kGy) red pepper owder were not detected over 3 days of storage at $4^{\circ}C$. The pH, Hunter's color value, and sensory characteristics id not change significantly on storage. These results suggest that the addition of gamma-irradiated (less than 10 Gy) red pepper powder could improve the microbiological safety of Kongnamul muchim without changing desirable ensory characteristics.

Improvement of Hygienic Quality and Long-term Storage of Dried Red Pepper by Gamma Irradiation (감마선 조사에 의한 건고추의 위생화와 장기 안전저장)

  • Byun, Myung-Woo;Yook, Hong-Sun;Kwon, Joong-Ho;Kim, Jung-Ok
    • Korean Journal of Food Science and Technology
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    • v.28 no.3
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    • pp.482-489
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    • 1996
  • Dried-red pepper, whole and powdered types, was subjected to a storage-study by investigation the effects of packaging methods (polycloth & polyethylene/polycloth, whole dried-red pepper; nylon/polyethylene-lam-inated film, red pepper powder), temperature (ambient, $5{\sim}10^{\circ}C$) and gamma irradiation doses (0-10 kGy). After 6 months storage in polyclith sack at ambient temperature, all whole dried-red pepper showed quality deterioration, such as weight change, insect infestation, discoloration and chemical changes, After 2 years storage in combined packaging with polyethylene/polycloth sack of 5-7.5 kGy irradiated whole dried-red pepper at ambient temperature, however, quality deterioration was not observed. Gamma-irradiated red pepper powder (7.5-10kGy) showed a good quality in hygienic, physicochemical and organoleptic evaluation after 2 years of storage at ambient temperature.

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Effect of UV-C Irradiation on the Quality of Red Pepper Powder during Storage (UV-C 조사가 고춧가루의 저장 중 품질에 미치는 영향)

  • Chun, Ho-Hyun;Kim, Ju-Yeon;Kim, Hyun-Jin;Song, Kyung-Bin
    • Korean Journal of Food Preservation
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    • v.16 no.3
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    • pp.454-458
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    • 2009
  • The effect of UV-C irradiation on microbial growth and quality of red pepper powder during storage was examined. Red pepper powder was irradiated with doses of 27, 54, or $108\;kJ/m^2$ and stored at $20^{\circ}C$ for 4 weeks. UV-C treatment of red pepper powder decreased the populations of total aerobic bacteria and Bacillus cereus in proportion to radiation dose. In particular, total aerobic bacteria and B. cereus populations decreased by 1.03 and 0.90 log CFU/g after irradiation at $108\;kJ/m^2$, respectively, compared with control values. UV-C irradiation caused negligible changes in the Hunter color L, a, or b values. Sensory quality results on red pepper powder were not significantly different between treatments. Therefore, UV-C irradiation can be used to inhibit microbial growth in red pepper powder, without impairing quality during storage.

Detection of Post-Irradiation of Dry Soup Base Ingredients in Instant Noodle by Thermoluminescence Technique (라면 건조 수프 재료의 방사선 조사 검지를 위한 Thermoluminescence 활용)

  • Hwang, Keum-Taek;Byun, Myung-Woo;Wagner, Ute;Dehne, Lutz I.
    • Korean Journal of Food Science and Technology
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    • v.30 no.4
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    • pp.759-766
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    • 1998
  • It was determined whether thermoluminescence (TL) technique is a potential method to detect post-irradiation of dry soup base mix for instant noodle and its ingredients. The ingredients or the mixtures were irradiated, from which minerals were isolated using sodium polytungstate solution. Their TL signals (1st glow TL intensity/2nd glow TL intensity reirradiated at 48.6 Gy) were measured. The TL signals in temperature ranges of $229{\sim}295^{\circ}C$ and $229{\sim}361^{\circ}C$ showed larger differences between unirradiated and irradiated samples compared to other ranges. The average TL signals for unirradiated garlic powder, ginger powder, black pepper powder, onion powder, red pepper powder, and sesame seeds were below 0.2, while those for onion powder, red pepper powder, and sesame seeds irradiated at 10 kGy were over 20 in the two temperature ranges. The average TL signals for unirradiated soup mixture were 0.08 and 0.1, respectively, in the two temperature ranges, while those for the mixtures containing 10 kGy-irradiated onion powder, red pepper powder, and sesame seeds individually or in combination were over 7. The average TL signals for the mixtures irradiated 1, 5, and 10 kGy were over 10.

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