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KMID : 0380620200520050538
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Korean Journal of Food Science and Technology
2020 Volume.52 No. 5 p.538 ~ p.545
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Changes in the quality characteristics of kimchi broths and growth of the isolated strains due to blue light emitting diode irradiation
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Oh Yeong-Ji
Hong Jung-Il
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Abstract
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Kimchi is a widely consumed traditional Korean food, and its probiotic properties have received great attention.
In this study, changes in the quality characteristics of fermentation broths obtained from two types of Chinese cabbage kimchi (red with red pepper and white without red pepper) were assessed after the administration of blue light emitting diode (BLED) irradiation at 4oC; characteristics assessed included acidity, chromaticity, antioxidant activity, and growth modulation of isolated microorganisms. The pH of the white kimchi (WK) broth decreased with time; the decrease was delayed significantly under BLED irradiation (p<0.05). BLED irradiation decreased the L (lightness) and b (yellowness) values and increased a (redness) in WK, whereas the a and b values of the red kimchi (RK) broth increased with BLED irradiation. Growth stimulation of lactic acid bacteria by BLED irradiation was observed in both WK and RK. The numbers of yeast and mold were also increased in RK (p<0.05), but not in WK. There was no change observed in the scavenging activities against ABTS (2,2'-azido-bis(3-ethylbenzthiazoline-6-sulfonic acid) radicals in both kimchi broths after BLED treatment. The results of this study indicated that BLED irradiation could modulate the fermentation process and the quality characteristics of kimchi during storage.
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KEYWORD
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light emitting diode, blue LED, kimchi, lactic acid bacteria, probiotic food
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