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Influence of Gamma Irradiation on Enzyme, Microorganism, and Flavor of Cantaloupe ( Cucumis melo L.) Juice
Author(s) -
Wang Zhengfu,
Ma Yongkun,
Zhao Guanghua,
Liao Xiaojun,
Chen Fang,
Wu Jihong,
Chen Jiluan,
Hu Xiaosong
Publication year - 2006
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2006.00097.x
Subject(s) - odor , food science , chemistry , microorganism , flavor , bacteria , irradiation , spore , cucumis , biology , microbiology and biotechnology , horticulture , genetics , physics , organic chemistry , nuclear physics
The production of freshly squashed juice is a best way to raise the merchandise rate of cantaloupe and to prolong its industrial chain, and as a low acid and heating sensitive juice how to ensure its safety and quality is a key point. In this study, enzyme activity and microorganism survival in Golden Empress cantaloupe juice after 60 Co irradiation were measured and analyzed, and the irradiation off‐odor intensity was evaluated with the Kramer sensory evaluation method. Sensory evaluation indicated that the juice had a slight irradiation off‐odor after treatment at 1 kGy, and had strong off‐odor at 2 kGy and above; therefore the dosage should be less than 1kGy in order to keep the off‐odor in acceptable scope. Enzyme activity determination indicated that lipoxygenase was the easiest one to be inactivated by irradiation, followed by polyphenoloxidase and peroxidase, but the 3 enzymes still remained activities even at 5 kGy. Microorganism survival determination indicated that Escherichia coli was sensitive to irradiation, and can be reduced by 7 log‐cycles at 1 kGy, whereas total colony and target spore bacteria in the juice had stronger endurance to the irradiation, suggested by D 10 values of 0.9908 and 1.1923 kGy, respectively, indicating both total colony and target spore bacteria were difficult to inactivate as compared to E. coli . The study indicated that gamma irradiation can not completely inactivate the enzymes, total colony, and target spore bacteria in cantaloupe juice on the premise of acceptable off‐odor.