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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Bibliographic Details
Published in:IOP conference series. Earth and environmental science 2023-12, Vol.1278 (1), p.12006
Main Authors: Thanh Thao, Pham Thi, Minh Tuan, Hoang Sy
Format: Article
Language:English
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
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Summary: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.
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/1278/1/012006