• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.9
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• pp.1475-1481
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• 2013

The aim of this study was to determine the potential toxicity of gamma-irradiated Dakgalbi keeping in mind its future use as a space food. Dakgalbi was irradiated at a dose of 30 kGy at $-20^{\circ}C$. AIN-93G was used as a control diet in the animal study. Both irradiated and non-irradiated Dakgalbi diets were administered to two groups of ICR mice (ten male and ten female mice per group) for 3 months. During the experimental period, we observed that the mice fed the 30 kGy-irradiated Dakgalbi did not show any changes in appearance, behavior, mortality, body weight, organ weight, or food consumption compared to the control mice group. In addition, all biochemical parameters of these mice, including hematology profiles, erythrocyte counts, and serum biochemical values, remained in the normal range. The histopathological examinations of liver and kidney tissues showed no significant differences between the control group and the group fed the 30 kGy-irradiated Dakgalbi. These results indicate that Dakgalbi irradiated at 30 kGy did not cause any toxic effects in mice and therefore it can be considered as safe and hygienic space food.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.6
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• pp.1056-1062
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• 2008

To evaluate the effect of irradiation on restructured pork jerky containing paprika and Japanese apricot extracts, the quality of protein was determined in vitro based on the formation of trypsin indigestible substrate inhibitor (TIS) and the computed protein efficiency ratio (C-PER) as determined based on the protein digestibility and amino acid analysis. In addition, we compared the effects of electron beam irradiation to those of gamma irradiation. Approximately 3% of the moisture content of pork jerky was reduced in response to irradiation with 3kGy administered using an electron beam however, no additional reduction was observed in samples that were subjected to higher doses of irradiation. In addition, there were no notable differences in the crude protein and fat content of pork jerky samples that were subjected to irradiation, regardless of dose. Furthermore, the total amino acids profiles did not change in response to electron beam irradiation. However, the in vitro protein digestibility increased by 7% in response to 3kGy of electron beam irradiation and 5kGy of gamma irradiation, but no significant changes in digestibility were not observed in response to treatment with higher doses. TIS quantified as trypsin inhibitors were formed in response to irradiation using the electron beam (3kGy) and gamma rays (5kGy), although there was a slight reduction in the production of TIS inhibitors in samples irradiated with higher doses. Moreover, only samples irradiated with 10kGy (electron beam and gamma ray) showed higher TBA values than those of the control samples. Finally, the C-PERs $(2.50{\sim}2.60)$ were greater in all of the irradiated pork jerky samples than in the control samples (2.22). Taken together, these results suggest that electron beam irradiation and the incorporation of extracts (paprika and Japanese apricot) may be useful methods of improving the nutritional quality of pork jerky.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.4
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• pp.858-864
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• 1999

This study was conducted in order to evaluate the effect of gamma irradiation on improvement of the quality and safety of meat products. Emulsion type bologna sausages were manufactured with 3 kGy gamma irradiated ground beef. Beef patties were also manufactured with the addition of antioxidants (200 ppm, BHA, ascorbyl palmitate, ${\alpha}-tocopherol,\;or\;{\beta}-carotene$) following gamma irradiation of 1.5 or 3 kGy. Bologna sausages could be successfully manufactured with 3 kGy gamma irradiated ground beef and lower salt content(NaCl of 1.0 or 1.2% and phosphate of 0.2 or 0.3%) without any deteriorative results when compared with the products manufactured with regular salt content(NaCl of 1.5~2.0% and phos phate of 0.4~0.6%). No colony formations of aerobic microorganisms were observed in the sausage with NaCl of 1.2% and phosphate of 0.2 or 0.3% up to 30 days storage at $10^{\circ}C$. No significant differences appeared in the TBA values among all the sausages during storage for 30 days. No colonies of aerobic microorganisms were observed in the 3 kGy irradiated patty. Lipid oxidation of the beef patties was inhibited by the addition of an antioxidant.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.5
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• pp.712-716
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• 2011

We investigated changes in the extraction yield and whitening activity of polysaccharides from Undaria pinnatifida sporophyll due to gamma irradiation. U. pinnatifida sporophyll was gamma-irradiated at doses of 10, 30, 50, 70, and 100 kGy, then extracted with hot water and precipitated with ethanol to extract polysaccharides. Crude polysaccharide yields increased with an increase in irradiation dosage, but tyrosinase inhibition activity did not change. Melanin synthesis did not significantly differ between B16BL6 cells treated with irradiated and non-irradiated samples. In conclusion, gamma irradiation increased the crude polysaccharide extraction yield but did not change the whitening activity of U. pinnatifida sporophyll. This implies that gamma irradiation can be used to increase yields in the cosmetic industry, thus increasing profits.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.2
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• pp.255-260
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• 2005

Stability of functional properties and chemical components of gamma-irradiated Astragali Radix (AR) were investigated to study the application of radiation technology for preservation and hygiene of medicinal herbs. Thus, ethanolic extracts and ethyl acetate fractions were prepared from gamma-irradiated and gamma-nonirradiated AR, respectively. Functional properties were estimated by comparing antioxidant activity (DPPH radical scavenging activity, lipid peroxidation inhibitory activity) and protective effect against oxidative DNA damage in human lymphocytes. Chemical components were compared by HPLC analysis, comparing with calycosin ($_{t}$ R= 15.111 min), which was isolated from ethyl acetate fraction as a standard material. Their antioxidant activities and protective effects against oxidative DNA damage showed no significant difference at the concentrations tested. HPLC analysis also showed almost same pattem. These results suggest that the functional properties and chemical components of AR are not affected largely by gamma irradiation, and radiation technology can be applied to preservation and hygiene of medicinal herbs.s.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.6
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• pp.885-891
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• 2011

We conducted this study to determine the optimum dose of gamma irradiation needed for the sterilization of milk porridge for patients. Milk porridge, known as Tarakjuk, was irradiated with gamma ray at doses of 0, 1, 3, 5, 7, or 10 kGy. The microbial contamination, $D_{10}$ values of isolated microbe spores, color, and viscosity were measured during storage at $35^{\circ}C$. The initial count of total aerobic bacteria was 2.60 log CFU/g in the non-irradiated milk porridge, but coliforms, spore-forming bacteria, yeast, and molds were not detected. The total counts of aerobic and spore-forming bacteria in the non-irradiated and 1 kGy irradiated milk porridge increased with storage period. These microbes were not detected in the milk porridge irradiated with 10 kGy. The $D_{10}$ values of isolated spores from milk porridge were 2.71 kGy (in milk porridge) and 2.21 kGy (in saline solution). All CIE color increased with gamma irradiation, but the sensory value of color did not significantly change. The viscosity of the milk porridge decreased with gamma irradiation and storage period, and the decrease in viscosity with storage period became smaller as the radiation doses increased. Sensory evaluation scores of the milk porridge were above normal (4.0) when irradiated with less than 5 kGy. These results indicate that gamma irradiation could be beneficial for preparing food with higher nutrient density and lower viscosity, especially for gastric tube-fed patients.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.27 no.2
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• pp.85-90
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• 2021

The gamma irradiation was on to Poly(butylene sebacate-co-terephthalate) (PBSeT), Poly(butylene adipate-co-terephthalate) (PBAT), Poly(lactic acid) (PLA) and casting polypropylene (CPP) at dose levels from 0 to 50 kGy. The properties of gamma irradiated samples were analyzed using DSC, TGA, UTM and FT-IR spectra. The mechanical and thermal properties of PBSeT and PBAT after gamma irradiation were less affected than CPP. The tensile strength and elongation of PBSeT was not affected by gamma irradiation, while these of PBAT, PLA and CPP were significantly decreased at 50 kGy gamma-ray dose. The thermal stability of PBSeT, PBAT, PLA and CPP showed a similar tendency to tensile strength. The glass transition temperature(T_g) and melting temperature(T_m) of PBSeT and PBAT were not altered by increasing gamma-ray dose, while these of PLA and CPP decreased. The chemical composition of all samples was not modified by gamma irradiation, and it was confirmed by FT-IR spectra. Based on mechanical and thermal stability studies of gamma irradiation on bioplastics, tested biodegradable packaging materials showed a potential to be used in sterilization process up to 35 kGy.

• Preventive Nutrition and Food Science
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• v.8 no.1
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• pp.89-92
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• 2003

The effect of gamma-irradiation on microbiological growth in kale juice during storage was studied. Fresh kale juice was prepared and irradiated at 0, 1, 3, 5, 7, 10, and 15 kGy. D values for total bacteria, yeast and mold, Salmonella, E. coli, and Pseudomonas were 3.6, 4.0, 3.2, 1.4, and 1.6 kGy, respectively. E. coli and Pseudomonas were eliminated completely at 5 and 7 kGy, respectively. Gamma-irradiation also reduced total viable bacteria during storage. Therefore, these results indicate gamma-irradiation can prevent microbial spoilage of fresh kale juice by inactivating pathogenic microorganisms.

• Journal of The Korean Society of Grassland and Forage Science
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• v.18 no.4
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• pp.351-354
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• 1998

Centipedegrass (Eremochloa ophiuroides) is a popular lawn grass in the southeastern USA. It has a naturally light green color and grows well on a wide range of soil types. Studies show limited morphological variation present in centipedegrass germplasm. To obtain the high morphological variation, plants were established from the irradiated seed at 10 Kr, allowed to interpollinate and harvested bulk seed, and then irradiated again for the next cycles. Morphological characteristics were measured in the 5 genetic varition lines (TC201 : cv. Common and non irradiated, TC202 : 4th cycles, TC241 : 6th cycles, TC306 : 8th cycles, and TC318 : 5th cycles) induced by recurrent gamma radiation. The ranges of variation of recurrently radiated centipedegrass lines < TC202, TC241 and TC306 except TC318(TifBlair) > for the stolons per plant, total stolon length per plant, longest stolon length, leaf length and width at top-most exposed internode were wider than those of non-irradiated line (TC201). Recurrent gamma radiation was very effective to enlarge the ranges of variation of morphological characteristics in reproductive organ like stolons of centipedegrass. The effect of quantity of gamma ray irradiation cycles on the means and ranges of variation in the morphological characteristics of centipedegrass was not regularly tended.

• Korean Journal of Food Science and Technology
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• v.32 no.5
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• pp.1107-1113
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• 2000

Gamma irradiation technology was applied to develop salted and fermented shrimp with lower salt concentration, high sensory quality and storage stability. Shrimp was prepared with 15 and 20% of salt and fermented at $15^{\circ}C$ for 10 weeks. The sample was irradiated at 0, 5.0 and 10.0 kGy right before optimum stage of fermentation. Fermented shrimp with 30% of salt concentration was also prepared as a control. The proximate composition, salinity and Aw were not affected by gamma irradiation. However, pH of irradiated samples was lower than that of non-irradiated samples, probably because irradiation effectively suppressed excessive fermentation by controlling microorganisms. From the results of sensory analysis, it was concluded that fermented shrimp with 15% of salt and irradiated at 10 kGy before optimum fermentation, or 20% of salt and 5 kGy or above were the most effective in terms of sensory quality and storage stability.