Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Gamma-Irradiation Provides Microbiological Protection While Maintaining Sensory Quality Change of Fresh Kale Juice During Storage

  • Kim, Jee-youn (Department of Food Science and Technology, Chungnam National University) ;
  • Song, Kyung-Bin (Department of Food Science and Technology, Chungnam National University)
  • Published : 2003.03.01
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Abstract

The effect of gamma-irradiation on microbiological growth in kale juice during storage was studied. Fresh kale juice was prepared and irradiated at 0, 1, 3, 5, 7, 10, and 15 kGy. D values for total bacteria, yeast and mold, Salmonella, E. coli, and Pseudomonas were 3.6, 4.0, 3.2, 1.4, and 1.6 kGy, respectively. E. coli and Pseudomonas were eliminated completely at 5 and 7 kGy, respectively. Gamma-irradiation also reduced total viable bacteria during storage. Therefore, these results indicate gamma-irradiation can prevent microbial spoilage of fresh kale juice by inactivating pathogenic microorganisms.

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