Effects of approved dose of e-beam irradiation on microbiological and physicochemical qualities of dried laver products and detection of their irradiation status
2018
Lee, E.J., Kyungpook National University, Daegu, Republic of Korea | Kashif Ameer, Kyungpook National University, Daegu, Republic of Korea | Kim, G.R., Kyungpook National University, Daegu, Republic of Korea | Chung, M.S., Ewha Womans University, Seoul, Republic of Korea | Kwon, J.H., Kyungpook National University, Daegu, Republic of Korea
Most commercial dried laver products show higher microbial contamination. This work evaluated effects of approved dose (7 kGy)-recommended in the Korean Food Code for algal food-of electron beam (Ebeam) irradiation on microbiological, physicochemical and luminescence properties of dried laver products. E-beam irradiation caused dose-dependent microbial reductions. For example, a 4 kGy irradiation dose reduced coliform (less than 2.5 log CFU/g) to undetectable levels ( less than 10 CFU/g), while a 7 kGy irradiation dose reduced total aerobic bacteria count (6.6 log CFU/g) by approximately 2 log cycles. Physicochemical attributes of dried lavers were not significantly (p greater than 0.05) affected before and after 7 kGy irradiation, but carotenoid content was significantly (p less than 0.05) reduced at 10 kGy irradiation. Irradiated samples (greater than 4 kGy) could be detected from non-irradiated ones by luminescence techniques. Overall, results indicated that less than 7 kGy irradiation is recommended along with other heat treatment for improving microbiological contamination by at most 4 log CFU/g in dried lavers.
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