Cold Pasteurization of Frozen Crushed Garlics using Electron Beam Irradiation and the Stability of Bioactive Components

냉동다진마늘에 대한 전자선 살균 효과와 생리활성 성분의 안정성

  • Lee, Hyun-Gyu (School of Food Science and Biotechnology, and Food Bio-industry Research Institute, Kyungpook National University) ;
  • Jo, Yunhee (School of Food Science and Biotechnology, and Food Bio-industry Research Institute, Kyungpook National University) ;
  • Kwon, Joong-Ho (School of Food Science and Biotechnology, and Food Bio-industry Research Institute, Kyungpook National University)
  • 이현규 (경북대학교 식품공학부.식품생물산업연구소) ;
  • 조윤희 (경북대학교 식품공학부.식품생물산업연구소) ;
  • 권중호 (경북대학교 식품공학부.식품생물산업연구소)
  • Received : 2015.12.21
  • Accepted : 2016.01.20
  • Published : 2016.02.29


Recently, the market for ready-to-use vegetables has increased largely due to consumer demands, which led to the production of minimally-processed frozen crushed garlic products. This study was designed to determine the effect of electron beam irradiation (0-7 kGy) on microbial decontamination, bioactive compounds, and antimicrobial activities of frozen crushed garlic obtained from Korea and China. The microbial counts (total bacteria, yeasts & molds) were reduced from log 3-4 CFU/g to non-detectable levels as a result of irradiation at 4 kGy. Irradiation treatment at 4 kGy did not affect the amount of alliin, allicin, total pyruvate, and total thiosulfinate of crushed garlic, however, this dose induced insignificant changes in antibacterial activities against pathogenic bacteria including Bacillus subtilis, Staphylococcus aureus, Salmonella enteritidis, Vibrio parahaemolyticus, and Yersinia enterocolitica. Therefore, electron beam irradiation less than 4 kGy can be considered suitable to improve the microbial decontamination without altering the biological activity of frozen garlics.


Grant : BK21플러스

Supported by : 경북대학교


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