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Effect of Irradiation of Red Radish Seeds on the Seed Viability and Functional Properties of Sprouts
Catherine K. Waje,Juhwan Park,Guiran Kim,Yu Ri Kim,Bumsoo Han,Yeon-Kyung Lee,Kwang-Deog Moon,Joong-Ho Kwon 한국식품과학회 2009 Food Science and Biotechnology Vol.18 No.2
Red radish seeds were irradiated at doses up to 8 kGy using electron beam (e-beam) and gamma ray (γ-ray). The seed viability and functional properties (carotenoid, chlorophyll, ascorbic acid, and total phenol) of sprouts grown from these irradiated seeds were evaluated. High germination percentage (≥97%) was observed in seeds irradiated at ≤5 kGy, but the yield ratio and sprout length significantly decreased with increased irradiation dose. Irradiation at ≥6 kGy resulted in curling of the sprout roots. Sprouting enhanced the functional properties of red radish seeds as indicated by the increased carotenoid, chlorophyll, ascorbic acid, and total phenol contents during germination. However, radiation treatment hampered the growth of seeds resulting in underdeveloped sprouts with decreased carotenoid, chlorophyll, ascorbic acid, and total phenol contents. In general, e-beam and γ-ray irradiation of red radish seeds showed similar effects on the seed viability and functional properties of sprouts. Postharvest storage reduced the functional quality of sprouts.
Catherine Waje,Mi-Yeung Kim,Ki-Chang Nam,Cheorun Jo,Dong-Ho Kim,Ju-Woon Lee,Joong-Ho Kwon 한국식품과학회 2008 Food Science and Biotechnology Vol.17 No.1
The effect of gamma irradiation on the Hunter color values, microbiological quality, and sensory attributes of frozen ground beef, pork, and chicken was investigated. Fresh meat samples were purchased from local markets, packed and frozen in polyethylene bags, and irradiated at 5 kGy. The Hunter’s L-values (lightness) were not significantly different in all the meat samples after irradiation, but the a-values (redness) were higher in the irradiated beef and pork than the non-irradiated ones. After 6 months of storage at -6℃, the L-values increased in all the meat samples and the a-value in chicken was lower in the irradiated sample than that of the control. The microbial counts decreased in all the samples right after irradiation, but the coliforms and yeasts & molds increased by 1-2 log cycles after 6 months even under frozen state. The overall acceptability of the meat was not affected by irradiation. Panelists had a higher likeness for the increased redness in irradiated beef. In general, only the color changes in meat as a result of irradiation were found to be species-dependent.
Rico, Catherine W.,Kim, Gui-Ran,Jo, Cheo-Run,Nam, Ki-Chang,Kang, Ho-Jin,Ahn, Dong-Uk,Kwon, Joong-Ho Korean Society for Food Science of Animal Resource 2009 한국축산식품학회지 Vol.29 No.6
The effects of garlic and onion on the microbiological and physicochemical properties of irradiated ground beef patties were evaluated. Ground beef was mixed with 0.5%(w/w) minced garlic or 2.5%(w/w) minced onion, vacuum-packed in oxygen-impermeable nylon/PE bags and then electron beam-irradiated at 2.5 kGy. All samples were kept at $4^{\circ}C$ for 8 d. Irradiation resulted in a 2-log CFU/g reduction in both aerobic and coliform bacteria. The microbial counts gradually increased during storage, but those in beef that contained garlic or onion were 1-log CFU/g lower than those of the control samples after 8 d of storage. The pH value decreased during storage in all meat samples, but this decrease was greater in non-irradiated beef than in irradiated beef. The lipid oxidation, volatile basic nitrogen content and Hunter color values of raw patties were generally not affected by irradiation or the addition of garlic and onion. Sensory evaluation of cooked patties showed that the off-odor was less pronounced in samples that contained added garlic or onion than in control samples, and that the overall acceptability of beef formulated with garlic was the highest. Overall, the results of this study indicate that the addition of garlic or onion in combination with irradiation treatment enhanced the microbial quality and improved the sensory quality of irradiated ground beef.
Improving the Food Safety of Seed Sprouts Through Irradiation Treatment
Waje, Catherine,Kwon, Joong-Ho Korean Society of Food Science and Technology 2007 Food Science and Biotechnology Vol.16 No.2
Fresh sprouts such as alfalfa, mung bean, radish, broccoli, and soybean sprouts have become very popular due do their high nutritional value. However, there have been several outbreaks of illness in the last few years that have been attributed to sprout consumption. A number of methods have been used to improve the safety of seed sprouts. One promising technology is the use of ionizing radiation treatment. Irradiation with doses up to 8 kGy has been approved in the USA to control microbial pathogens in seeds intended for sprout production. This review focuses on the potential use of ionizing radiation in reducing the pathogen levels in seed sprouts. The effects of irradiation on seed germination and the nutritional quality of the sprouts are discussed.