Image analysis of kimchi cabbage penetrated with brine and seasoning using a serial block face scanning electron microscope and energy dispersive X-ray spectroscopy

被引：0

作者：

Choi, Ji-Young ^{[1
]}

Lee, Seong Yeol ^{[2
]}

Hur, Hwan ^{[3
]}

Min, Sung-Gi ^{[1
]}

机构：

[1] World Inst Kimchi, Pract Technol Res Grp, Gwangju 61755, South Korea

[2] World Inst Kimchi, Hyg Safety Mat Res Grp, Gwangju 61755, South Korea

[3] Korea Basic Sci Inst, Ctr Sci Instrumentat, Daejeon 34133, South Korea

来源：

FOOD SCIENCE AND BIOTECHNOLOGY | 2025年 / 34卷 / 04期

关键词：

Energy dispersive X-ray spectroscopy; Fermentation; Kimchi cabbage; Serial block-face-scanning electron microscopy; Ultramicrotome;

D O I：

10.1007/s10068-024-01733-7

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Changes in the shape and composition of kimchi cabbage cells due to brine and seasoning penetration were observed by serial block-face (SBF)-scanning electron microscopy (SEM) imaging and energy dispersive X-ray spectroscopy (EDS). Raw kimchi cabbage (RKC), unfermented kimchi (UKC), and fermented kimchi (FKC) were prepared as samples. Given the osmotic pressure caused by salt, the cell sizes of UKC and FKC were reduced compared to those of RKC and transformed into a thin and elongated rectangular shape. The volume rendering protocol of the SBF-SEM equipped with an ultramicrotome successfully provided a 3D representation of the kimchi cabbage tissue shape. EDS analysis revealed that the lowest C concentrations and the highest Na and Cl concentrations were found in the cell walls of FKC. This study expands the application of SBF-SEM and EDS to acquire basic data on internal changes and material transfer within kimchi cabbage during kimchi manufacturing.

引用

页码：885 / 891

页数：7

共 18 条

[1] Serial block-face scanning electron microscopy to reconstruct three-dimensional tissue nanostructure [J].

Denk, W ;

Horstmann, H .

PLOS BIOLOGY, 2004, 2 (11) :1900-1909

[2] Sodium Chloride Diffusion during Muscle Salting Evidenced by Energy-Dispersive X-ray Spectroscopy Imaging [J].

Filgueras, Renata ;

Peyrin, Frederic ;

Venien, Annie ;

Henot, Jean Marc ;

Astruc, Thierry .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2016, 64 (03) :699-705

[3] Development of protocols for the first serial block-face scanning electron microscopy (SBF SEM) studies of bone tissue [J].

Goggin, Patricia ;

Ho, Elaine M. L. ;

Gnaegi, Helmut ;

Searle, Stuart ;

Oreffo, Richard O. C. ;

Schneider, Philipp .

BONE, 2020, 131

[4]

Goldstein J.I., 2003, SCANNING ELECT MICRO, P391, DOI DOI 10.1007/978-1-4615-0215-9

[5]

Han KY., 1996, KOREAN J FOOD SCI TE, V28, P707

[6]

Hee Lee Myung, 2002, [Journal of the Korean Society of Food Science and Nutrition, 한국식품영양과학회지], V31, P417

[7] The role of water distribution, cell wall polysaccharides, and microstructure on radish (Raphanus sativus L.) textural properties during dry-salting process [J].

Jiang, Qianqian ;

Zhao, Shuang ;

Zhao, Wenting ;

Wang, Pan ;

Qin, Peiyou ;

Wang, Junjuan ;

Zhao, Yuanyuan ;

Ge, Zhiwen ;

Zhao, Xiaoyan ;

Wang, Dan .

FOOD CHEMISTRY-X, 2024, 22

[8] Kimchi microflora: history, current status, and perspectives for industrial kimchi production [J].

Jung, Ji Young ;

Lee, Se Hee ;

Jeon, Che Ok .

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY, 2014, 98 (06) :2385-2393

[9] Computer visualization of three-dimensional image data using IMOD [J].

Kremer, JR ;

Mastronarde, DN ;

McIntosh, JR .

JOURNAL OF STRUCTURAL BIOLOGY, 1996, 116 (01) :71-76

[10] Measurement of kinaesthetic properties of in-brine table olives by microstructure of fracture surface, sensory evaluation and texture profile analysis (TPA) [J].

Lanza, Barbara ;

Amoruso, Filomena .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2018, 98 (11) :4142-4150

← 1 2 →