Microbiological Safety of Minimally Processed White Radish in Modified Atmosphere Packaging Combined with Irradiation Treatment

가스치환포장과 감마선조사 병용 처리한 최소가공 무의 미생물학적 안전성

  • Kim, Jae-Kyung (Radiation Food Science & Biotechnology Team, Korea Atomic Energy Research Institute) ;
  • Jo, Cheo-Run (Radiation Food Science & Biotechnology Team, Korea Atomic Energy Research Institute) ;
  • Kim, Hyun-Ju (Radiation Food Science & Biotechnology Team, Korea Atomic Energy Research Institute) ;
  • Lee, Ju-Woon (Radiation Food Science & Biotechnology Team, Korea Atomic Energy Research Institute) ;
  • Hwang, Han-Joon (Graduate School of Biotechnology, Korea University) ;
  • Byun, Myung-Woo (Radiation Food Science & Biotechnology Team, Korea Atomic Energy Research Institute)
  • 김재경 (한국원자력연구소 방사선식품생명공학연구팀) ;
  • 조철훈 (한국원자력연구소 방사선식품생명공학연구팀) ;
  • 김현주 (한국원자력연구소 방사선식품생명공학연구팀) ;
  • 이주운 (한국원자력연구소 방사선식품생명공학연구팀) ;
  • 황한준 (고려대학교 생명공학원) ;
  • 변명우 (한국원자력연구소 방사선식품생명공학연구팀)
  • Published : 2005.02.28


White radish was minimally processed, packed with air, $CO_{2}$ (100%), and $CO_{2}/N_{2}$ (25/75%), and irradiated at 0, 1, and 2 kGy, and its microbiological quality and pH were investigated during storage for 2 weeks at $4^{\circ}C$. Irradiation significantly reduced total aerobic, coli-form, and lactic acid bacteria counts. Modified atmosphere packaging (MAP) enhanced microorganism control during storage. Acidity decreased by MAP but was restored during storage, Irradiation did not affect sample pH. Results show irradiation at 2 kGy combined with MAP can enhance microbiological safety and quality of minimally processed radish.


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