Description
Ionizing radiation preserves food by damaging microbial DNA and generating reactive species that oxidize lipids and degrade flavor precursors.
Technical
The process uses high-energy photons or particles to cleave covalent bonds in nucleic acids, proteins, and lipids, producing hydroxyl (•OH) and hydrogen (H•) radicals that attack essential biomolecules. These radicals also degrade Maillard precursors, reducing browning and off‑flavor formation, while the primary microbial inactivation occurs through DNA strand breaks and loss of replication fidelity.
Science
Primary Reaction
DNA strand breakage and generation of reactive oxygen species leading to microbial inactivation
Sensory Profile
Aroma ()
neutralslight metallicoff-flavorsterileoxidized
Origin & History
Civilization
Japanese
Era