Abstract:
The aim of the study was to investigate the effect of X-ray irradiation at different dose levels on
semi-moist pet foods. Samples were subjected to X-ray irradiation at 0, 2.5, 5, and 10 kGy, and
their microbial, nutritional and physicochemical properties were evaluated for 60 days at 20-day
intervals. Among these, samples irradiated at 10 kGy completely sterilized bacterial pathogens
and inhibited their growth throughout the storage period. Following this, a dose of 5 kGy showed
a better bacterial pathogen reduction. Above 5 kGy irradiated samples exhibited a significant
effect on moisture and protein contents. Samples treated with above 5 kGy tended to exhibit a
significant decline in water activity, pH, and a* values during the storage period while continuing
to exert microbial stability and quality attributes. However, lipid oxidation and protein degra-
dation were observed in samples irradiated with above 5 kGy of X-ray during storage. Considering
all results, we conclude that about 5 kGy X-ray irradiation could prevent microbial activity while
maintaining the maximum losses of nutritional and physicochemical properties of semi-moist pet
foods.
