Applying 10 MeV e-Beam Irradiation to Improve the Microbiological Quality of Dried Anchovy Products
This study evaluates the efficacy of e-beam irradiation in anchovy drying from an initial moisture content of 78 ± 1% wb to 20 ± 1% wb. The anchovy was irradiated with a 10 MeV energy level and doses ranging from 3 to 7 kGy, with air temperatures of around 30°C. Microbial quality was assessed at the...
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| Veröffentlicht in: | IOP conference series. Earth and environmental science 2023-12, Vol.1278 (1), p.12006 |
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| creator | Thanh Thao, Pham Thi Minh Tuan, Hoang Sy |
| description | This study evaluates the efficacy of e-beam irradiation in anchovy drying from an initial moisture content of 78 ± 1% wb to 20 ± 1% wb. The anchovy was irradiated with a 10 MeV energy level and doses ranging from 3 to 7 kGy, with air temperatures of around 30°C. Microbial quality was assessed at the Intertek laboratory before and after irradiation. Results showed that parameters such as
Clostridium perfringens, Coliforms, E. coli, Salmonella spp., Staphylococcus aureus, Vibrio parahaemolyticus Bacteria, Yeasts and Moulds, and TPC
(30°C) met the expected results at a dose of 7 kGy, demonstrating the quality of anchovy products for export. This study highlights the potential of e-beam irradiation in the inactivation of pathogenic microorganisms without compromising food quality in anchovy products. |
| doi_str_mv | 10.1088/1755-1315/1278/1/012006 |
| format | Article |
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Clostridium perfringens, Coliforms, E. coli, Salmonella spp., Staphylococcus aureus, Vibrio parahaemolyticus Bacteria, Yeasts and Moulds, and TPC
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Clostridium perfringens, Coliforms, E. coli, Salmonella spp., Staphylococcus aureus, Vibrio parahaemolyticus Bacteria, Yeasts and Moulds, and TPC
(30°C) met the expected results at a dose of 7 kGy, demonstrating the quality of anchovy products for export. This study highlights the potential of e-beam irradiation in the inactivation of pathogenic microorganisms without compromising food quality in anchovy products.</description><subject>Air temperature</subject><subject>Anchovies</subject><subject>Coliforms</subject><subject>dried anchovy</subject><subject>E coli</subject><subject>e-beam</subject><subject>Electron beams</subject><subject>Food quality</subject><subject>Inactivation</subject><subject>Irradiation</subject><subject>irradiation food</subject><subject>microbiological qualities</subject><subject>Microorganisms</subject><subject>Moisture content</subject><subject>Quality assessment</subject><subject>Radiation</subject><subject>TPC</subject><subject>Water content</subject><subject>Yeasts</subject><issn>1755-1307</issn><issn>1755-1315</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><sourceid>O3W</sourceid><sourceid>BENPR</sourceid><recordid>eNqFkF1LwzAUhosoOKe_wYBXXtTlNEvTXM45dbCh4sdtSNNky-iWmnaD_XtTKhNB8Con5H3OyXmi6BLwDeAsGwCjNAYCdAAJC9cBhgTj9CjqHV6ODzVmp9FZXa9CgA0J70VqVFXl3m4WCDCa6w-k41st12jqvSysbKzboMah6brybqdRs9RobpV3uXWlW1glS_SylaVt9sgZdOetLtBoo5Zut0fP3hVb1dTn0YmRZa0vvs9-9H4_eRs_xrOnh-l4NItVwkgac2nSzBQZyfJc8SHkRIIpuExBpXSYUUNlwjjGIZByDpSlORhMKRCmCmkY6UdXXd_w18-trhuxclu_CSNFEjjOGHASUqxLhS3q2msjKm_X0u8FYNEaFa0r0XoTrVEBojMaSNKR1lU_rf-nrv-gJpPX3zlRFYZ8ASeng8U</recordid><startdate>20231201</startdate><enddate>20231201</enddate><creator>Thanh Thao, Pham Thi</creator><creator>Minh Tuan, Hoang Sy</creator><general>IOP Publishing</general><scope>O3W</scope><scope>TSCCA</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>GNUQQ</scope><scope>HCIFZ</scope><scope>PATMY</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>PYCSY</scope></search><sort><creationdate>20231201</creationdate><title>Applying 10 MeV e-Beam Irradiation to Improve the Microbiological Quality of Dried Anchovy Products</title><author>Thanh Thao, Pham Thi ; Minh Tuan, Hoang Sy</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c2736-9af68fd838bbc941b3a1fd9a61c65485f5a279008386991576b1f055137cdaf73</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2023</creationdate><topic>Air temperature</topic><topic>Anchovies</topic><topic>Coliforms</topic><topic>dried anchovy</topic><topic>E coli</topic><topic>e-beam</topic><topic>Electron beams</topic><topic>Food quality</topic><topic>Inactivation</topic><topic>Irradiation</topic><topic>irradiation food</topic><topic>microbiological qualities</topic><topic>Microorganisms</topic><topic>Moisture content</topic><topic>Quality assessment</topic><topic>Radiation</topic><topic>TPC</topic><topic>Water content</topic><topic>Yeasts</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Thanh Thao, Pham Thi</creatorcontrib><creatorcontrib>Minh Tuan, Hoang Sy</creatorcontrib><collection>Open Access: IOP Publishing Free Content</collection><collection>IOPscience (Open Access)</collection><collection>CrossRef</collection><collection>ProQuest Central (Alumni)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central</collection><collection>ProQuest Central Student</collection><collection>SciTech Premium Collection (Proquest) (PQ_SDU_P3)</collection><collection>Environmental Science Database</collection><collection>Publicly Available Content (ProQuest)</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>Environmental Science Collection</collection><jtitle>IOP conference series. 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Microbial quality was assessed at the Intertek laboratory before and after irradiation. Results showed that parameters such as
Clostridium perfringens, Coliforms, E. coli, Salmonella spp., Staphylococcus aureus, Vibrio parahaemolyticus Bacteria, Yeasts and Moulds, and TPC
(30°C) met the expected results at a dose of 7 kGy, demonstrating the quality of anchovy products for export. This study highlights the potential of e-beam irradiation in the inactivation of pathogenic microorganisms without compromising food quality in anchovy products.</abstract><cop>Bristol</cop><pub>IOP Publishing</pub><doi>10.1088/1755-1315/1278/1/012006</doi><tpages>7</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | Air temperature Anchovies Coliforms dried anchovy E coli e-beam Electron beams Food quality Inactivation Irradiation irradiation food microbiological qualities Microorganisms Moisture content Quality assessment Radiation TPC Water content Yeasts |
| title | Applying 10 MeV e-Beam Irradiation to Improve the Microbiological Quality of Dried Anchovy Products |
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