Abstract:
The objective of this study was to investigate the effects of electron beam
(EB) and X-ray (XR) irradiation on dry pet food during long-term
storage. The samples were irradiated with EB and XR at doses of 0, 2.5,
5, 10, and 20 kGy, and their microbial safety and quality/oxidation
properties were analyzed over 56 days under storage conditions of 25℃
and 70% relative humidity. As a result, total aerobic bacteria and yeasts
and molds significantly decreased as the doses of EB and XR increased.
When treated with 10 kGy for both irradiations, no bacteria were detected
in the dry pet food, and this effect remained during the 56-day storage
period. While EB and XR were effective in reducing aflatoxin B1 in
solution, they showed limited effect on dry pet food. On the other hand,
changes in quality traits such as proximate compositions, pH, water
activity, color, and volatile basic nitrogen due to EB and XR were
negligible. However, both types of irradiation induced lipid and protein
oxidation in dry pet food. Also, a significant increase was observed in
oxidation-related volatile compounds such as hydrocarbons, aldehydes,
and ketones with EB and XR treatment, which suggested these changes
could potentially impact the flavor of the dry pet food. The current
findings confirm the efficient microbial reduction of dry pet food by EB
and XR and the consequent changes in quality and oxidative properties.
Future research should focus on sensory evaluations to understand the
implications of these oxidized substances on pet preferences and explore
potential methods to mitigate negative effects.
