Browse > Article
http://dx.doi.org/10.11002/kjfp.2017.24.1.27

Microbiological, physicochemical, and organoleptic evaluation of fresh-cut vegetables irradiated using X-rays  

Moon, Byeong-Geum (Department of biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Song, Beom-Seok (Department of biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Park, Jong-Heum (Department of biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Kim, Jae-Kyung (Department of biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Park, Ha-Young (Department of biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Kim, Dong-Ho (Department of biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Son, Eun-Joo (Department of Nutrition Care, Dongnam Institute of Radiological and Medical Scien)
Im, Don-Sun (Department of biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Eun, Jong-Bang (Department of Food Science and Technology, Chonnam National University)
Publication Information
Food Science and Preservation / v.24, no.1, 2017 , pp. 27-35 More about this Journal
Abstract
Microbiological, physicochemical, and organoleptic properties of fresh-cut vegetables (FVs), carrots, green peppers, cherry tomatoes, and paprika after X-ray irradiation were evaluated to verify food quality suitable for the immune-depressed patients. Total concentrations of aerobic bacteria in non-irradiated samples, except for cherry tomatoes, were 1.63-3.34 log CFU/g. Irradiation dose exceed 0.4 kGy was used for carrots and green peppers whereas the sterilization dose of 0.2 kGy was used for both cherry tomatoes and paprika. A dose of 0.4 kGy was tentatively determined as the minimum allowable dose for sterilization of the FVs, based on $D_{10}$-values of X-ray irradiation (0.11-0.32 kGy) for Escherichia coli, Listeria monocytogenes, and Salmonella Typhimurium inoculated on the samples. With respect to the physiological properties, only hardness was significantly decreased as the absorbed dose increased; however, there were no significant differences in hardness of the sterilized samples using X-rays at 0.4 kGy compared with those of non-irradiated samples (p<0.05). Moreover, overall acceptance scores of the sterilized FVs were higher than 5.0 points on a 7-point scale, indicating a good organoleptic quality. In a survey on preference of hospitalized patients with cancer (n=50), the average scores for the sterilized FVs, except for carrots, were higher than 4.0 points. In conclusion, it is considered that the FVs, except for carrots, sterilized using X-rays at 0.4 kGy could be served to immune-depressed patients as hygienically safe foods with acceptable organoleptic properties.
Keywords
X-ray; fresh-cut vegetable; quality; immune-depressed patient; $D_{10}$-value;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 Nayak CA, Suguma K, Narasimhamurthy K, Rastogi NK (2007) Effect of gamma irradiation on histological and textural properties if carrot, potato and beetroot. J Food Eng, 79, 765-770   DOI
2 Prakash A, Manley J, Decosta S, Caporaso F, Foley D (2002) The effects of gamma irradiation on the microbiological, physical and sensory qualities of diced tomatoes. Radia Phys Chem, 63, 387-390   DOI
3 Ministry Health & Welfare, National Cancer Center (2012) National cancer registration and statistics in 2010 (http://www.cancer.go.kr/ncic/cics_g/cics_g02/cics_g027/1653504_6065.html) (accessed on 18 December 2012)
4 Kwak DK, Lee KE, Park HW, Ryu K, Choi EJ, Hong WS, Jang HJ, Kim SH (1997) The survey of housewives' perception for the development of refrigerated convenience foods for Koreans. Korean J Dietary Culture, 12, 391-400
5 Ministry Health & Welfare, National Cancer Center (2012) Cancer facts & figures 2012 (http://www.cancer. go.kr/ncic/cics_g/cics_g02/cics_g027/1649336_6065.html) (accessed on 18 December 2012)
6 Jang SR, Kim HS, Lee YH (1999) Nutritional assessment and dietary management during anti-cancer chemotherapy in pediatric oncology patients. Korean J Pediatr Gastroenterol Nutr, 2, 204-210
7 Lee BS, Park KH, Cho JH (2011) A study on the effect of selection attributes on consumer satisfaction and repurchase intention about HMR-In case of ready-toend-cook-. Korean J Culinary Res, 50, 85-97
8 Smith, DW, Barlow CK, Alderton L, Jacobson MF (2011) Outbreak alert! Center for Science in the Public Interest. Available at:http://www.cspint.org/reports/outbeak_report. pdf (accessed on August 15.)
9 Gleeson E, O'Beirne D (2005) Effects of process severity on survival and growth of Escherichia coli and Listeria innocua on minimally processed vegetables. Food Control 16, 677-685   DOI
10 Beuchat LR (1996) Pathogenic microorganisms associated with fresh produce. J Food Prot, 59, 204-216   DOI
11 Byun MW, Lee JW (2003) Application of irradiation technology for food safety and security. Food Science and Industry, 36, 25-41
12 Lee YS, Oh SH, Lee JW, Kim JH, Kim DS, Byun MW (2003) Effects of gamma irradiation on physicochemical and textural properties of starches. Food Sci Biotechnol, 12, 508-512
13 Thayer DW (1990) Food irradiation, benefits, and concerns. J Food Qual, 13, 147-169   DOI
14 Moosekian SR, Jeong SH, Marks BP, Ryser ET (2012) X-ray irradiation as a microbial intervention strategy for food. Annu Rev Food Sci Technol, 3, 493-510   DOI
15 Song BS, Lee YJ, Moon BG, Go SM, Park JH, Kim JK, Jung K, Kim DH, Ryu SR (2016) Comparison of bactericidal efficiency of 7.5 MeV X-rays, gamma-rays, and 10 MeV e-beams. Radiat Phys Chem, 125, 106-108   DOI
16 Miller RB (2003) Food irradiation using bremsstrahlung X-rays. Radiat Phys Chem, 68, 963-974   DOI