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, Eun-Jin | Ameer, Kashif | Kim, Gui-Ran | Chung, Myong-Soo | Kwon, Joong-Ho
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 (E-beam) 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 (<2.5 log CFU/g) to undetectable levels (<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 > 0.05) affected before and after 7 kGy irradiation, but carotenoid content was significantly (p < 0.05) reduced at 10 kGy irradiation. Irradiated samples (>4 kGy) could be detected from non-irradiated ones by luminescence techniques. Overall, results indicated that <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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