Combined effects of irradiation and modified atmosphere packaging on minimally processed Chinese cabbage (Brassica rapa L.) |
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| Affiliation: | 1. Department of Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute, P.O. Box 105, Yusong, Daejeon 305-353, Republic of Korea;2. Department of Food and Nutrition, Chungnam National University, Daejeon 305-764, Republic of Korea;1. School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China;2. Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China;3. Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China;4. Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland;5. Shenzhen Dejieli Refrigeration Technology Co., Ltd., Gongming Street, Guangming District, Shenzhen 518106, China;6. Chengdu Rodbol Machinery Equipment Co., Ltd., Deyuan Town, Pidu District, Chengdu 611730, China;7. Foshan Suk Precision Machinery Co., Ltd., Luocun Town, Nanhai District, Foshan 528226, China;8. Guangzhou Yuelian Fisheries Refrigeration Engineering Co., Ltd., Daban Industrial Zone, Panyu District, Guangzhou 511490, China;1. Food Technology Division, Bhabha Atomic Research Centre, Mumbai 400085, India;2. Nuclear Agriculture and Biotechnology Division, Bhabha Atomic Research Centre, Mumbai 400085, India;1. School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, Jiangsu, PR China;2. Faculty of Agriculture, University for Development Studies, Tamale, Ghana;3. Faculty of Applied Science, Kumasi Technical University, Kumasi, Ghana |
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| Abstract: | Cut Chinese cabbage with air, CO2 or CO2/N2 packaging was irradiated at doses up to 2 kGy and the microbiological and physicochemical qualities were investigated during a refrigerated storage for 3 weeks. Irradiation significantly reduced the microorganisms, and additionally, the modified atmosphere packaging (MAP) enhanced the reduction of the total aerobic and coliform bacteria during storage. Irradiation effectively inhibited the changes of the titratable acidity and pH, while a significant effect was not shown in the texture by irradiation. Antiradical and antioxidant activity, and the phenolic contents were slightly increased by irradiation at 0.5 kGy, while the phenolic contents were reduced by irradiation over 1 kGy. Our results suggest that irradiation at 1 kGy or above can be used to enhance the microbial safety of cut Chinese cabbage without a significant loss in the quality attributes. |
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