| 摘要 |
A method of packaging irradiated foods using charcoal is provided to effectively eliminate the off-flavor or off-odor of irradiated foods without affecting the sensory and physicochemical characteristics of the foods, thereby greatly contributing to ensuring food safety. Charcoal is put into a bag and then sealed. Thereafter, the sealed bag is put into a food packaging material with foods and then vacuum-packaged. In the process, 1 to 15% by weight of charcoal is used based on the weight of the foods. Except for the charcoal, an absorbent and preservative such as zeolite or silica are also put into the bag. The foods are selected from meats such as pork, beef or chicken, fish, processed foods of milk and fruits and vegetables. The radiation source is Co-60. The irradiation dose is between 0.01 kGy and 50 kGy. The charcoal is hard charcoal. |
