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

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(1)KOREAN J. FOOD SCI. TECHNOL. Vol. 37, No. 1, pp. 11~14 (2005). ©The Korean Society of Food Science and Technology. &Ê~~

(2) Ë" 6îFÒ ÷Ï ¾Ò R²& Z~ b' n*W BÒãÁ`ÆîÁB*ÁÚÁR1Áæ«Ö* ö¶K² OÒF®«, 1Jv «ö. Microbiological Safety of Minimally Processed White Radish in Modified Atmosphere Packaging Combined with Irradiation Treatment Jae Kyung Kim, Cheorun Jo, Hyun Ju Kim, Ju Woon Lee, Han Joon Hwang1, and Myung Woo Byun* Radiation Food Science & Biotechnology Team, Korea Atomic Energy Research Institute 1 Graduate School of Biotechnology, Korea University White radish was minimally processed, packed with air, CO2 (100%), and CO2/N2 (25/75%), and irradiated at 0, 1, and 2 kGy, and its microbiological quality and pH were investigated during storage for 2 weeks at 4oC. 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. Key words: minimally processing, modified atmosphere packaging, irradiation, white radish, microbiological safety. B. . & "¢öBº 6VWb Ã&~ BÎ& ¢î > ® ~& . ²&®ö b n*Wj {~V * $ ¾ÒO»b 6îF Ò& ® . 6îF Ò º ²&®j ~ · ®ö ®ÚB ® B ÷öWb 5 Ï~ Î"' BÚVF ~ ãÖ F j²~ö & ÚÏ~ Ï'b 1 kGyræ~ 6îF Ò ¢ îÏ~& j¾ Ö¢¾~ ãÖ F j²~~ Ú 5 &ËV* Ëj Ï'b 4 kGyræ îÏ~& . $ WHOº 6îF Ò& ÷öW b" ¦N bj ® ö '·'b¾ &Ë'b æz ì B > ®º ~ O»b Þ/~& (8,9). Zº ¶z"ö ³~º j² ÖÒ¾¢öBº Vº r b ô ÒV 5 ²j>º j²B, Z S>V º " svVf ?f Zf~ 5 f~~ ³Òò ²j> ®. (10). svV¢ j f~~º æ.ræº ' &;öB B >Ú ¶& ²j>Ú zb¾ ãBWËö ~ "² Ã&, Öë æzö V ê~ ÷7, &®~ B, Ú/~ >º Ã& 5 ^z~ /Ï æzö V¢ Vë' Ö Bæ ® (11). ¾ f~º æO ö V¢ ·v æ ËöB &Î Ö f~º ²j¶~ · V^¢ òÊV Ú[ . V¢B "öº ·vf ²j¶ ~ V^ö ºÚ Ij > ®ê "Òòòj .B êê 6 ~ ®Vê ~ (10). º^º ® ¶Ú~ ç6¾ ³, & ~ ®îº²¢ Fæ~Bê. " ²j¶ ~ Þ~®ö & >º Ã&f z®Ú ". 5 j²~¢ B® ^¿, ;b, B 5 . ~ ¾Òòj ²&®(minimally processed products)~ Öï 6N Ã&~ ®º º^ (1). ~æò ²& j²~º ²& êöê · «~~ bj F~ ®b, ¶ Ú Úö ¢>'b C> V& 5-7 log CFU/g;ê J">Ú ® . 7 ¢¦º ®~ n*Wö ' ^B¢ ¢VÊº 7ë öê >Ú® (2). ²& j²Ú~ b ®j ïV *~ "²²ë, &Ê~~Ë(modified atmospheres packaging, MAP), 6îF Ò j Ï $º ÷ Ï ¾Ò ê ö V 'ÏÎ"f ' 'Ï~ « ö & & Ú^ z (3-5). ²&®~ &Ê~~ Ë 'Ëö & Ö", Ôf Ö²³êf ¸f Özê ²³ê Ë®j r ^j Ôº ö2 Wj * Î²' >wj ÛB öò jî¢ ®~ ®î&~¢ ïº. (6). ~æò Solomons(7)º 2-5%~ Ôf Ö²³ê~ ² *Corresponding author: Myung-Woo Byun, Radiation Food Science and Biotechnology Team, Korea Atomic Energy Research Institute, 150 Deokjin-dong, Yuseong, Daejeon, 305-353, Republic of Korea Tel: 82-42-868-8060 Fax: 82-42-868-8043 E-mail: [email protected] 11.

(3) ®"²æ B 37 ² B 1 ^ (2005). 12. Þ~Wj ;~º ²jNZ~ æzö V¢ b Þ&® Ã & ©b ê (12,13). V¢B öBº ²& Z~ b' n*Wj {~ ®îj ~V * '~ j djV * &Ê~~Ë" 6îF Ò~ ÷Ï ¾Òö ~ b" pH ~ æz¢ &ËV* ÿn &V~& .. Table 1. Total aerobic bacteria (log CFU/g) of minimally processed radish treated with modified atmosphere packaging and irradiation during refrigerated storage1). Òò 5 O» R²& Z j. þö ÒÏB Zº ^ 25 cm, æª 10 cm ;ê V¢ Ò Ï~&b þ ¢ &; ËöB «~& . ²& Z B~V *~ Z¢ } ^¿~ *V¦ªj B ê óîj 0.5 cm ;ê~ vþ ½Z r 2Ü2Ü2cm~ V Ú Î ¦*& Dê ~& .. Storage (weeks). Packaging condition. Irradiation dose (kGy). 0. 1. 2. Air. 0 1 2. 4.32Û0.40 3.82Û0.18 2.80Û0.14. 4.52Û0.31 ND2) ND. 3.98Û0.03 3.28Û0.03 3.04Û0.05. CO23). 0 1 2. 5.30Û0.01 3.39Û0.12 ND. 4.86Û0.11 3.87Û0.04 2.54Û0.08. 4.53Û0.32 3.46Û0.02 2.54Û0.08. CO2/N24). 0 1 2. 5.04Û0.80 3.83Û0.18 ND. 4.92Û0.02 3.95Û0.07 2.74Û0.37. 4.50Û0.28 3.58Û0.03 3.06Û0.02. 1). MeansÛstandard deviations. Viable cell was not detected at detection limit <102 CFU/g. 3) CO2 100%. 4) CO2 : N2 = 25% : 75%. 2). &Ê~~

(4) Ë svVÏ Z 70 gj ËV(Leepack, Hanguk Electronic, Gyunggi, Korea)¢ Ï~ V Ë 5 Ö² ®4"W ê ËÒ(polyethylene bag, 2 mL O2/m2/24 hr at 0oC; 20Ü30 cm; Sunkyung Co. Ltd., Korea)ö CO2(100%, ultra pure 99.999%) 5 CO2/N2(25% CO2 + 75% N2, ultra pure 99.999%) '' & Ê~~ Ë~ 6îF Ò *ræ 4oCö &~& . 6îF Ò 6îF Òº ö¶K² Ú Fö 10ò Ci, Co-60 6 îF ÒJ(AECL, IR-79, Canada)j Ï~ N(14Û1oC) öB ª 83.3 Gy~ FïN '' 0, 1, 2 kGy~ C >F ïj áê ~&b, >Fï {f ceric cerous dosimeter (Bruker Instruments, Rjeomstettern, Germany)¢ ÒÏ~& C >Fï~ JNº 0.2 kGy& . OÒF Ò ê ²& Z ¢ 4oCö 2"* &Ë~B þö ÒÏ~& . b ªC ²& Z 10 gö 0.1% ÏÊ>(Difco Labs., Detroit, MI, USA) 90 mLj & ê stomacher lab blender(Model 400, Tekmar Co., Cincinnati, OH, USA) îz ~& . Î C ";f ÏÊ> ê¯>î . ¢> ^VW ^f Plate count agar(Difco Labs., Detroit, MI, USA)¢, &Ëf EMB agar(Difco)¢, <Öf MRS agar(Difco)¢ ÒÏ~&b 37oC öB 48* V·~ WB colony~ >¢ Gnb ê>~ log CFU/gb ¾æÚî . pH ²& Z 5 gö Ã~> 45 mL¢ Î&~ îV(DIAX 900, Heidolph, Schwabach, Germany) îê~& . *ç j "æ(No. 4, Whatman International Ltd., Kent, UK) "~ 4oCöB 10ª* 500 rpmb ö ªÒ 8 . ç j ~ pH-meter(Orion 520A, Orion Research Inc., Boston, MA, USA) pH¢ G;~& . Ûê ªC Î Vº statistical analysis system(Version 5 edition) (14)j Ï~ ªÖ ªC ê F~W ;F r Duncan~. 7 ¦;»b p < 0.05 >&öB F~N ¦;j ~& .. Ö" 5 V ¢> ^8W b~ æz Ë ~ãj Ò ê 6îF ÒB ²& Z~ &Ë 2" ÿn~ ¢> ^VW b~ æzº Table 1" ? . 6 îF Òö V ^VW b >º Ë ~ã¾ &ËV *ö &êì Îv 6²~& . Chervin (15)f ²& "ö 2 kGy 6îF Òf "²¾Ò¢ ~&j r ^VW b" <Ö~ G &~>îb &Ë'b Ëç>î. ~& . V Ë~ ãÖ 6îF Ò çê ^VW b >& 2-3 log CFU/göB &Ë 1" ê ¦Â ê Ú (< 102) *Ú î . Ö"º 6îF Òö ~ ¶ç j Af ^& V* ã"ö V¢ "æ ~ãö ' w~æ á~ 6N Ò>º OÒF Ò ê Î"(post-irradiation effect)ö ~ ©b 6>î (16). CO2¾ CO2/N2 Ëº ¾Ò ¢ 2 kGy~ OÒF Òö ~ ^VW b >& ¦Âê Ú ¾æÒb º V Ë F~ 'b Ôf Ö"& . ¾ CO2/N2 Ë~ ãÖ 2"ê V Ëf N¢ æ p~ . Babic (17)f ²& .~¢ &Ê~~Ë" V Ë~ þ Ö" 5oCö & Ë ãÖ V Ë& &Ê~~Ë 10-100V;ê ô f ^VW b ¦ÂB > 10oCöB &Ë ãÖ N ¢ ¾æÚæ p~ ~& . V¢B ²& ZöB ^ VW bj BÚ~V *Bº 2 kGy~ 6îF Òf & Ê~~Ëj ÷Ï ¾Ò ê 5oC ~ ïË &Ë~º © :²ç~ ÒòB . Ë~ æz Ë O»j Ò ê 6îF ÒB ²& Z~ &Ë V*ö V &Ë~ æzº Table 2f ? . 6îF Ò ö V &Ë>~ æzº ¢> ^VW b" îR&æ Ë O»¾ &ËV*ö &êì Îv 6²~& . Ò CO2¾ CO2/N2 Ë~ ãÖ &Ë 1"ræ 2 kGy~ OÒ F Òö ~ &Ë>& ¦Â ê Ú(< 102) ¾æ¾ &Ë 6îF Òö 6>W ¸f ©b {>î . ¾ &Ë 2"öº CO2¾ CO2/N2 Ëf V Ëº.

(5) ²& Z~ b' n*W Table 2. Coliform bacteria (log CFU/g) of minimally processed radish treated with modified atmosphere packaging and irradiation during refrigerated storage1) Storage (weeks). Packaging condition. Irradiation dose (kGy). 0. 1. 2. Air. 0 1 2. 4.68Û0.03 4.02Û0.03 2.00Û0.01. 4.68Û0.10 3.27Û0.05 2.63Û0.21. 4.12Û0.01 3.02Û0.03 2.39Û0.12. CO23). 0 1 2. 5.22Û0.11 3.87Û0.03 ND. 4.83Û0.02 ND2) ND. 4.51Û0.47 3.30Û0.01 2.39Û0.12. 0 1 2. 4.33Û0.04 3.48Û0.01 ND. 5.63Û0.07 4.02Û0.03 ND. 3.98Û0.03 2.85Û0.21 3.13Û0.49. CO2/N24) 1). MeansÛstandard deviations. Viable cell was not detected. 3) CO2 100%. 4) CO2 : N2 = 25% : 75% at detection limit <102 CFU/g.. Table 4. pH of minimally processed radish treated with modified atmosphere packaging and irradiation during refrigerated storage1) Packaging Irradiation condition dose (kGy). Air. 3) 2. CO. CO2/N24). 2). Table 3. Lactic acid bacteria (log CFU/g) of minimally processed radish treated with modified atmosphere packaging and irradiation during refrigerated storage1). 13. Storage (weeks). SEM2). 0. 1. 2. 0 1 2 SEM. 6.58 6.45b 6.49b 0.051. 6.81 6.85ab 6.97a 0.178. 6.91 7.08a 6.99a 0.103. 0.148 0.109 0.104. 0 1 2 SEM. 6.32b 6.31b 6.30b 0.067. 6.82a 6.85a 6.70a 0.037. 6.80a 6.79a 6.79a 0.039. 0.045 0.057 0.046. 0 1 2 SEM. 6.28b 6.30b 6.35b 0.087. 6.82a 6.70a 6.74a 0.072. 6.90a 6.79a 6.74a 0.048. 0.096 0.046 0.059. 1) Values with different letter (a, b) within the same row differ significantly (p<0.05). 2) Standard error of the mean (n=6). 3) CO2 100%. 4) CO2 : N2 = 25% : 75%.. Storage (weeks). Packaging condition. Irradiation dose (kGy). 0. 1. 2. Air. 0 1 2. 4.42Û0.01 3.35Û0.24 2.48Û0.14. 4.64Û0.08 3.02Û0.09 2.15Û0.21. 4.08Û0.05 3.46Û0.54 2.00Û0.01. CO23). 0 1 2. 4.76Û0.02 ND2) ND. 4.38Û0.11 2.96Û0.05 2.00Û0.00. 3.28Û0.03 2.39Û0.12 1.59Û0.16. CO2/N24). 0 1 2. 4.50Û0.04 3.61Û0.01 ND. 4.72Û0.02 3.55Û0.07 2.74Û0.06. 3.76Û0.02 2.77Û0.10 2.02Û0.03. 1). MeansÛstandard deviations. Viable cell was not detected at detection limit <102 CFU/g. 3) CO2 100%. 4) CO2 : N2 = 25% : 75%. 2). F~ N¢ æ p~ . Rajakowski (18)f Zö 7 « E. coli O157:H7~ 6îF Òö & D8 0.34 kGy &Ë 6îF Òö 6>Wf ¸ ~& . 1982j¦V 1994j Ò öB E. coli O157:H7ö ~ B 7ë~ "º ®J"öf ªê V(£ 32%)&b¾ ¢j¾ öê £ 6%;ê 7º J"öb >î (19), &Ê~~Ëf ^.B çºö J"B E. coli O157:H7~ G&ö ~ 'Ëj ~æ á~&b ïË&ËöBê 10% Özê² ³êöB E. coli O157:H7 G~& º ê ® (20). V¢B þÖ"¢ j ²& Zö ® ÚB &Ëj Î"'b BÚ~V *Bº 2 kGy~ 6î F Òf &Ê~~Ëj ÷Ï ¾Ò~> 1"¢ ç &Ë~ æ pº © :²ç~ ÒòB . <Ö~ æz Ë O»j Ò ê 6îF ÒB ²& Z~ &Ë 2" ÿn~ <Ö~ æzº Table 3" ? . <Öf svV. ¢ j f~~~ BÎ";ö &~º b 'f > æò ¢j~ö ç Ò~ pH&~, "Öz>² W, '· ª~ ãç 5 ;rÒJ" ?f bîj Öb ·Ïj ¾æÞ (2). þöB <Ö>º Ë O»¾ &ËV*ö &êì 6îF Òö ~ F~~² 6²~&. . Kim (21)f f~~ BÎ"; 7ö Ò~º ÷öW b" <Ö~ 6îF Òö & D108j jv Ö" ÷ öW b 0.32 kGy, <Ö 0.87 kGy ÷öW b. <Ö~ 6îF &W ¸ ~& . öB ê 2 kGy 6îF Ò¢ ãÖ &Ë 1"ö CO2¾ CO2/N2 Ë~ <Ö~ >& &Ë> F~~² ¸f ©j {~& . ËO»ö ®ÚBº F~ N¢ æ p~ º Brackett(22)f Ôf O2³êöB Listeria spp.f <Ö" ?f ^VW b ¾ ¶¦ º ~& . ç~ Ö" öB 2 kGy~ 6îF Òf &Ê~~Ëj ÷Ï¾Ò b B çß·Ï Vº ©b j ¢> ^VWb, &Ë 5 <Öö 2 kGy Ò &Ê~~Ë~ 'Ëj &z Î ©b 6«B . pH~ æz pHº f~~ ®î" &Ë n;Wj G;~º 7º æ B ÒÏ> ® (23). V¢B ËO»j Ò ê 6îF ÒB ²& Z~ f~B ®î~ æ& F > ®º pH æz¢ G;~& (Table 4). 6îF Òö ~ pH æz º Î ¾ÒöB &ËV* ÿn &V>æ p~b ËO »ö ~ pH æz F~ N¢ æ p~ . ¾ &¦ª~ &Ê~~Ë& V Ë Ô² ¾zb º Özê²& Væ~ pH¢ 6²Î º f ¢~~&. (24). &ËV* Ã&~B pHê F~~² Ã&~&b º ²& .~¢ 5oCöB &Ë~&j r &ËV*ÿn pH& Ã& Ö"(17)f ²& f 22j 5oC öB 25¢ ÿn &Ë~ &V Ö" &Ë 10¢ ê¦V pH.

(6) ®"²æ B 37 ² B 1 ^ (2005). 14. & Ã& º f ¢~~& (25). º "¢ ?W> FVÖ ^b ~ b *~>Ú Öê& ÎÚæV r^¢ > ® . ç~ Ö"¢ " r ²& Z~ b' n*Wj { ~ ®îj ~V * '~ f 2 kGy~ 6îF Òf &Ê~~Ë~ ÷Ï¾Ò& Î"'¢ ©b ÒòB .. º. £. ²& Z~ b' n*Wj {~ ®îj ~V *~ &Ê~~Ë" 6îF Ò¢ ÷Ï ¾Ò~ 4 öB 2"* &Ë~B ¢> ^VW b, &Ë, <Ö 5 pH~ æz¢ '' Ò~& . ¢> ^VW b~ æz ¢ &V Ö" &ËV*" Ë O»ö &êì 6îF Òö ~ F~'b *Ú îb ¾Ò ¢~ ãÖ 2 kGy ~ OÒF Òö ~ CO2¾ CO2/N2 Ë& V Ë F~~² bj 6²~& . &Ë &ËV* " Ë O»ö &êì 6îF Òö ~ F~'b * Ú îb <Öê &ËV*" Ë O»ö &êì 6î F Òö ~ F~'b *Ú î . pH~ æzö ®ÚB º 6îF Òf ËO»ö ~ F~ N¢ æº p ~æò &Ê~~Ëj ~&j r pH& Ôjæº ãËj & b &ËV* ÿn pH& Ã&~& . Ö" " r ²& Z~ b' n*Wj {~ ®îj ~V *Bº 2 kGy~ 6îF Òf &Ê~~Ë~ ÷Ï¾Ò& Î"'¢ ÒòB .. ^. ò. 1. Kim GH, Bang HY. A Survey on consumption pattern of minimally processed fruits and vegetables. Korean J. Dietary Culture 13: 267-274 (1998) 2. Oh DH. Microbiological safety of minimally processed vegetables. Food Ind. Nutr. 4: 48-54 (1999) 3. Hoover DG. Minimally processed fruits and vegetables: reducing microbial load by nonthermal physical treatments. Food Technol. 51: 66-71 (1997) 4. Soliva-Fortuny RC, Martín-Belloso O. New advances in extending the shelf-life of fresh-cut fruits: a review. Trends Food Sci. Tech. 14: 341-353 (2003) 5. Hagenmaier RD, Baker RA. Low-dose irradiation of cut iceberg lettuce in modified atmosphere packaging. J. Agric. Food Chem. 45: 2864-2868 (1997) 6. Day BPF. Modified atmosphere packaging and active packaging of fruits and vegetables. pp. 14-15. In: Minimally processing of foods (VTT Symposium series 142). Ahvenainen R, MattilaSandholm T, Ohlsson T (eds). Majvik, Germany (1994) 7. Solomons T. Principles underlying modified atmosphere packag-. ing. pp. 183-225. In: Wiley RC (ed). Minimally Processed Refrigerated Fruits & Vegetables. Chapman and Hall, New York, USA (1997) 8. FDA. Ionizing radiation for the treatment of food. Section 179,26, pp. 389-390. In: Code of Federal Regulations: Food and Drugs, Title 21, US Gov., Printing Office, Washington D.C., USA (1995) 9. WHO. High dose irradiation. pp. 9-37. In: Wholesomeness of Food Irradiated with Doses above 10 kGy. WHO Technical Report Series 890, World Health Organization, Geneva, Switzerland (1999) 10. Kim GH. Optimization of minimally proeseed white radish for kkakttugi preparation. Korean J. Soc. Food Sci. 15: 663-638 (1999) 11. KFRI. Investigation of industry and research activities for the mid- and long-term research plan of Kimchi. Korea Food Research Institute, Korea (1993) 12. Han ES. Quality changes of salted chinese cabbage by packaging methods during storage. Korean J. Food Sci. Technol. 26: 283287 (1994) 13. King Jr. AD, Bolin HR. Physical and microbiological storage stability of minimally processed fruits and vegetables. Food Technol. 43: 132-135 (1989) 14. SAS Institute, Inc. SAS User's Guide. Statistical Analysis Systems Institute, Cary, NC, USA (1990) 15. Chervin C, Boisseau P. Quality maintenance of ‘ready-to-eat’ shredded carrots by gamma-irradiation. J. Food Sci. 59: 359-361 (1994) 16. Kim DH, Lee KH, Yook HS, Kim JH, Shin MG, Byun MW. Quality characteristics of gamma irradiatied-grain shape improved Meju. Korean J. Food Sci. Technol. 32: 640-645 (2000) 17. Babic I, Watada AE. Microbial populations of fresh-cut spinach leaves affected by controlled atmospheres. Postharvest Biol. Technol. 9: 187-193 (1996) 18. Rajkowski KT, Thayer DW. Reduction of Salmonella spp. and strains of Escherichia coli O157:H7 by gamma radiation of inoculated sprouts. J. Food Prot. 63: 871-875 (2000) 19. Doyle MP. Fruit and vegetable safety-microbiologicals. Hortscience 25: 1478-1481 (1990) 20. Hao YY, Brackett RE. Influence of modified atmosphere on growth of vegetable spoilage bacteria in media. J. Food Prot. 56: 223-228 (1993) 21. Kim DH, Song HP, Yook HS, Ryu YG, Byun MW. Isolation of enteric pathogens in the fermentation process of Kimchi (Korean fermented vegetables) and its radicidation by gamma irradiation. Food Control 15: 441-445 (2004) 22. Brackett RE. Microbiological consequences of minimally processed fruits and vegetables. J. Food Quality. 10: 195-206 (1987) 23. Jang KS. Studies on the natural pH adjusters for Kimchi. J. Korean Soc. Food Nutr. 18: 321-327 (1989) 24. Daniels JA, Krishnamurthi R, Rizvi SSH. A review of effects of carbon dioxide on microbial growth and food quality. J. Food Prot. 48: 532-537 (1985) 25. Martínez-Ferrer M, Harper C, Pérez-Muñoz F. Chaparro M. Modified atmosphere packaging of minimally processed mango and pineapple fruits. J. Food Sci. 67: 3365-3371 (2002) (2004j 7ú 12¢ %>; 2004j 12ú 17¢ j).

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