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

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)
Publication Information
Korean Journal of Food Science and Technology / v.37, no.1, 2005 , pp. 11-14 More about this Journal
Abstract
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.
Keywords
minimally processing; modified atmosphere packaging; irradiation; white radish; microbiological safety;
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