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Short Communication of Novel Application of Food Irradiation
Cheorun Jo,Ju-Woon Lee,Myung-Woo Byun 한국식품영양과학회 2001 Preventive Nutrition and Food Science Vol.6 No.4
Irradiation of food is not only used for sanitation purposes but can be used for processing techniques to reduce or eliminate toxic or undesirable compounds on food. Irradiation was effective to reduce the allergenicity of food by modification of the structure of proteins causing allergy reactions. Volatile N-nitrosmaine was reduced or eliminated by irradiation in the model system study, the breakdown products by irradiation did not recombine under human stomach conditions (pH 2,3,, 4,37℃). The possibility of residual chlorophyll b reduction by irradiation was also found,, the model study indicated that irradiation be used to destroy chlorophyll b, resulting in protection from photooxidation in oil without acceleration of lipid oxidation during irradiation. In this paper, several on-going research projects for the application of food irradiation as a new processing technique are introduced, including reduction of food allergens, breakdown of volatile N-nitrosamine, residual chlorophyll b.
Cheorun Jo,Chang Duk Han,Kang Hyun Chung,Myung Woo Byun 한국식품영양과학회 2003 Preventive Nutrition and Food Science Vol.8 No.2
We investigated the effects of gamma irradiation on the microbiological, chemical and sensory qualities of bulgogi, a traditional Korean meat product. Gamma irradiation reduced the number of coliform bacteria and bacterial colonies counted in Salmonella-Shigella selective agar to a non-detectable level. Thermophillic microorganisms (mainly Bacillus spp.) in bolgogi refrigerated for 20 days were also significantly reduced by 3 log cycles by 2.5 to 7.5 kGy of irradiation, compared to the control. Electron donating ability and shear force of ready-to-cook bulgogi was not significantly affected by gamma irradiation. Irradiation increased the 2-thiobarbituric acid reactive substances (TBARS) value. The irradiated, raw, ready-to-cook bulgogi had significantly higher scores in color and appearance than those of non-irradiated controls from sensory evaluation. The overall acceptance of cooked bulgogi had higher scores in non-irradiated or 2.5 kGy-irradiated bulgogi than the 5.0- or 7.5-kGy irradiated counterparts. In conclusion, irradiation at 2.5 kGy is recommended as a method to improve shelf-life, safety, and to achieve acceptable quality of ready-to-cook bulgogi without any adverse changes in the sensory characteristics.
Cheorun Jo,Myung Woo Byun 한국식품영양과학회 2003 Preventive Nutrition and Food Science Vol.8 No.2
Gamma irradiation was used as part of a new processing method to produce a brighter-colored - mildflavored green tea leaf extract that retained all of its physiological activities. Dried green tea leaf was extracted with 70% ethanol - gamma irradiated at 0, 5, 10, 20 kGy. Hunter color L^*- and a^*-values were increased with irradiation in a dose-dependent manner, which was a color range from dark brown to bright yellow. However, the irradiation effect gradually disappeared during 3 weeks of storage, with color reverting to that of untreated samples. There was no difference in the radical scavenging - tyrosinase inhibition effect by irradiation. Among antioxidants used, ascorbic acid was the most effective against color reversion. In contrast, cysteine was shown to protect the effect of color change with irradiation. Results indicated that enhanced color of irradiated green tea leaf extract can be effectively controlled by additives such as ascorbic acid - a low storage temperature.
CO₂ Packaging Combined with Irradiation Decreases Nitrosamine Formation in Pork Sausage
Cheorun Jo,Hyun Joo Ahn,Jun Ho Son,Jae Hyun Kim,Ju Woon Lee,Young Jin Chung,Myung Woo Byun 한국식품영양과학회 2003 Preventive Nutrition and Food Science Vol.8 No.1
This study evaluated the effectiveness of different packaging methods (aerobic, vacuum and CO₂), combined with irradiation, in reducing volatile N-nitrosamine formation in pork sausage during storage. Production of nitrosodimethylamine (NDMA) and nitrosopyrrolidine (NPYR) in pork sausage was decreased by irradiation during storage at 4℃ for 4 weeks. The nitrosamine concentrations were the lowest in sausage with CO₂ (100%) packaging. These results indicate that irradiation combined with CO₂ packaging is the most effective treatment among tested for reducing the formation of volatile N-nitrosamines in cooked pork sausage during storage.
Cheorun Jo,Myung Cheol Kim,Kwan Soo Kim,Seong Mo Kang,Chi Bong Kim,Hyun Ja Lee,Myung Woo Byun 한국식품영양과학회 2002 Preventive Nutrition and Food Science Vol.7 No.3
Physiological properties of root and stolon of Gamcho (Licorice, Glycyrrhiza uralensis Fischer) were compared following irradiation at 20 kGy. The root and stolon of Gamcho were extracted with 70% ethanol, irradiated and stored in a 4℃ refrigerator. Irradiation induced color changes, electron donating ability (EDA), and tyrosinase inhibition effect (TIE) were investigated. The color of the non-irradiated stolon extract was darker than the non-irradiated root extract (p<0.05), but irradiation eliminated color differences between stolon and root extracts. Generally, irradiation did not affect EDA and TIE of either of the extracts. However, EDA and TIE were higher in stolon extract than in root extract, when the higher dilution factor was considered. These results indicate that the stolon of Gamcho, which is mostly wasted, is a valuable source of phytochemicals with greater EDA and TIE activities than Gamcho root.
Cheorun Jo,Jun Ho Son,Jae Hyun Kim,Kyoung Whan Cho,Myung Woo Byun 한국식품영양과학회 2001 Preventive Nutrition and Food Science Vol.6 No.4
The packaging effect on physicochemical changes in irradiated sausage stored at -20℃ was studied. Emulsion-type cooked pork sausage was made with (156 ppm) or without NaNO₂ (0 ppm),, packaged in three different conditions such as aerobic, vacuum, CO₂ (100%). The samples irradiated at 0, 5, 10 kGy absorbed dose,, the total number of microorganisms, lipid oxidation, color, texture were analyzed during frozen storage at -20℃. Irradiation of the sausage at 10 kGy completely controlled microbial growth during storage. An NaNO₂ addition to the sausage significantly reduced lipid oxidation,, the TBARS value of the sausage with aerobic packaging was higher than that with the vacuum, CO₂ packaging. The NaNO₂ addition increased Hunter color a-value dramatically, but no packaging effect was found (p>0.05). Irradiation influenced shear values resulting in lower shear values in 10 kGy-irradiated sausages with aerobic packaging,, CO₂ packaged sausage showed comparatively lower shear values than other packaging methods. From the results, vacuum or CO₂ (100%) packaging were better than aerobic packaging for frozen stored pork sausage, especially for microbial quality, lipid oxidation.
Cheorun Jo,Ju Woon Lee,Kyong Haeng Lee,Hyung Ja Lee,Myung Woo Byun 한국식품영양과학회 2001 Preventive Nutrition and Food Science Vol.6 No.3
The combined effect of water-soluble chitosan oligomer and irradiation on changes in quality of pork sausage made with (156 ppm) or without NaNO₂ was determined. The pH of nonirradiated sausage without NaNO₂ decreased significantly during 3 wks of storage, but the pH of irradiated sausage did not. Irradiation at 4.5 k㏉ did not increase the Hunter color a-value but 10 and 20 k㏉ showed significantly higher a-values in the sausage with chitosan oligomer (p<0.05). The sausage with NaNO₂ had higher sensory scores than that without NaNO₂, and irradiated sausage had lower scores in overall acceptance. Results indicate that further research is needed to achieve consumers sensory standards for irradiating cooked meat products.
Radio-sensitivity of pathogens in inoculated prepared foods of animal origin
Jo, Cheorun,Lee, Na Young,Kang, HoJin,Hong, SangPil,Kim, YoungHo,Kim, Hyun Ju,Byun, Myung Woo Elsevier 2005 FOOD MICROBIOLOGY Vol.22 No.4
<P><B>Abstract</B></P><P>The effectiveness of irradiation for inactivating <I>Staphylococcus aureus</I>, <I>Listeria ivanovii</I>, <I>Salmonella</I> Typhimurium, and <I>Escherichia coli</I> in the prepared foods of animal origin was investigated. Commercially available seasoned and cooked beef, fried egg, and ham were purchased, radiation-sterilized, and inoculated at 10<SUP>6</SUP>–10<SUP>7</SUP>CFU/g with each of the four pathogens and stored at three storage conditions at 10°C, 20°C, and 30°C. D<SUB>10</SUB>-values of <I>S. aureus</I>, <I>L. ivanovii</I>, <I>Salmonella</I> Typhimurium, and <I>E. coli</I> were 0.34±0.01, 0.24±0.02, 0.24±0.01, and 0.27±0.01kGy, respectively. No viable cells were detected at 3kGy of irradiation. <I>Salmonella</I> mutagenicity assay (Ames test) indicated that the 10kGy irradiated samples were statistically similar to non-irradiated control samples in the <I>Salmonella mutagenicity</I> assay (Ames test). These studies demonstrate that irradiation can be used as an additional safety tool to produce microbiologically safe and wholesome prepared foods of animal origin.</P>