Ji-Young Choi, Seong Yeol Lee, Hwan Hur, Sung-Gi Min
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Image analysis of kimchi cabbage penetrated with brine and seasoning using a serial block face scanning electron microscope and energy dispersive X-ray spectroscopy
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.
期刊介绍：
The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.
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