Application of electron beam irradiation for improving the microbial quality of processed laver products and luminescence detection of irradiated lavers

Application of electron beam irradiation for improving the microbial quality of processed laver products and luminescence detection of irradiated lavers

The laver ( Porphyra spp.) is normally processed in three kinds of products: dried laver (DL), roasted laver (RL), and seasoned roasted laver (SL). This work evaluated the effects of electron beam (E-beam) irradiation at different doses (0, 1, 4, 7, and 10 kGy) on microbiological and physicochemical...

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Veröffentlicht in:Applied biological chemistry 2018, 61(1), , pp.79-89
Hauptverfasser: Lee, Eun-Jin, Kim, Gui-Ran, Ameer, Kashif, Kyung, Hyun-Kyu, Kwon, Joong-Ho
Format: Artikel
Sprache:eng
Schlagworte:
Aerobic bacteria
Algae
Applied Microbiology
Biological Techniques
Bioorganic Chemistry
Carotenoids
Chemistry
Chemistry and Materials Science
Chlorophyll
Coliforms
Electron beams
Electron irradiation
Food irradiation
Irradiation
Luminescence
Microorganisms
Porphyra
Radiation
Radiation dosage
Seaweeds
Sensory properties
Thermoluminescence
Yeasts
농학
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Zusammenfassung:The laver ( Porphyra spp.) is normally processed in three kinds of products: dried laver (DL), roasted laver (RL), and seasoned roasted laver (SL). This work evaluated the effects of electron beam (E-beam) irradiation at different doses (0, 1, 4, 7, and 10 kGy) on microbiological and physicochemical qualities and detection characteristics of irradiated samples by luminescence analysis. E-beam irradiation resulted in dose-dependent microbial reductions, showing that 1 kGy destroyed initial coliforms (
ISSN:2468-0834
2468-0842
DOI:10.1007/s13765-017-0338-0