Abstract:
In this study, semi-moist pet food samples were irradiated with electron beam and X-rays at 0, 2.5, 5, and 10 kGy. Samples were stored under refrigeration, and volatile compounds were analyzed on days 0 and 60. X-ray irradiation produced more volatile compounds than electron beam, likely due to differences in free radical formation and radiation-matter interaction characteristics. A dose of 10 kGy promoted oxidative reactions, increasing aldehydes, ketones, and carboxylic compounds, while 5 kGy resulted in more alkanes, indicating hydrocarbon breakdown and distinct flavor development. Notably, 1,3-di-tert-butylbenzene increased consistently at 10 kGy compared to controls, suggesting formation through packaging antioxidant degradation and migration into the fat matrix, supporting its potential role as an irradiation- and packaging-related marker in semi-moist pet foods.Storage conditions significantly influenced volatile compound changes, emphasizing the need for further investigation. These results highlight the importance of optimizing irradiation dose and storage conditions to ensure the safety and quality of semi-moist pet foods, with volatile compound profiles used as chemical indicators of potential sensory changes relevant to product quality.
