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http://dx.doi.org/10.3839/jabc.2014.025

Pre-freezing Treatment of Blueberry, Korean Raspberry, and Mulberry  

Park, Seung-Jong (Department of Food Science and Technology, Chungnam National University)
Jung, Seung-Hun (Department of Food Science and Technology, Chungnam National University)
Park, Jong-Tae (Department of Food Science and Technology, Chungnam National University)
Kim, Ha-Yun (Department of Agrofood Resources, Rural Development Administration)
Song, Kyung Bin (Department of Food Science and Technology, Chungnam National University)
Publication Information
Journal of Applied Biological Chemistry / v.57, no.2, 2014 , pp. 161-164 More about this Journal
Abstract
To establish the pre-freezing treatment and to secure microbial safety of blueberry, Korean raspberry, and mulberry, the effects of chemical sanitizers on the populations of microorganisms in the berries were examined. Among the treatments, the combined treatment of 50 ppm aqueous chlorine dioxide and 0.1% fumaric acid reduced most the populations of total aerobic bacteria in the blueberry, Korean raspberry, and mulberry by 2.56, 2.26, and 2.56 log CFU/g, respectively, compared to the control. The populations of yeast and mold in the blueberry, Korean raspberry, and mulberry by the combined treatment were also reduced by 2.24, 2.08, and 1.49 log CFU/g, respectively. These results suggest that the combined treatment can be useful for reducing the microbial contamination and maintaining the quality of frozen berries.
Keywords
aqueous chlorine dioxide; frozen berry; organic acid; pre-freezing treatment;
Citations & Related Records
Times Cited By KSCI : 5  (Citation Analysis)
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