Skip to main content
SpringerLink
Log in

Application of electron beam irradiation for improving the microbial quality of processed laver products and luminescence detection of irradiated lavers

  • Article
  • Published:
Applied Biological Chemistry Submit manuscript

Abstract

The laver (Porphyra spp.) is normally processed in three kinds of products: dried laver (DL), roasted laver (RL), and seasoned roasted laver (SL). This work evaluated the effects of electron beam (E-beam) irradiation at different doses (0, 1, 4, 7, and 10 kGy) on microbiological and physicochemical qualities and detection characteristics of irradiated samples by luminescence analysis. E-beam irradiation resulted in dose-dependent microbial reductions, showing that 1 kGy destroyed initial coliforms (< 2.35 log CFU/g) to undetectable levels (< 10 CFU/g), while 7 kGy (approved dose for seaweed in Korea Food Code) reduced total aerobic bacteria (3.72–6.33 log CFU/g) and yeasts and molds (2.05–4.98 log CFU/g) by about 2 log cycles. Chlorophyll content remained unaffected in irradiated samples as compared to control; however, carotenoids content and Hunter’s b values (degree of yellowness) showed a tendency to decrease in a dose-dependent manner (p < 0.05). However, E-beam irradiation less than 7 kGy did not significantly affect sensory properties of the processed laver products. Irradiated laver products (DL, RL, and SL) could be screened and detected by analyzing photostimulated luminescence and thermoluminescence, respectively, from the non-irradiated ones. The overall results indicated that E-beam irradiation is effective for ensuring the improved microbial quality (< 4 log CFU/g) for the exporting processed laver products without apparent quality changes.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

References

  1. Cho SM, Kim BM, Han KJ, Seo HY, Han Y, Yang EH, Kim DS (2009) Current status of the domestic processed laver market and manufacturers. Food Sci Ind 42:57–70

    Google Scholar 

  2. Kim KW, Hwang JH, Oh MJ, Kim MY, Choi MR, Park WM (2014) Studies on the nutritional components of commercial dried laver (Porphyra yezoensis) cultivated in Korea. Korean J Food Preserv 21:702–709

    Article  Google Scholar 

  3. Park SY, Song HH, Ha SD (2014) Synergistic effects of NaOCl and ultrasound combination on the reduction of Escherichia coli and Bacillus cereus in raw laver. Foodborne Pathog Dis 11:373–378

    Article  CAS  Google Scholar 

  4. Ahn HJ, Yook SH, Kim DH, Kim S, Byun MW (2001) Identification of radiation-resistant bacterium isolated from dried laver (Porphyra tenera). J Korean Soc Food Sci Nutr 30:193–195

    Google Scholar 

  5. Lee TS, Lee HJ, Byun HS, Kim JH, Park MJ, Park HY, Jung KJ (2000) Effect of heat treatment in dried lavers and modified processing. J Korean Fish Soc 33:529–532

    Google Scholar 

  6. Jo CR, Lee NY, Hoog SP, Kim YH, Byun MW (2004) Microbial contamination of food materials for manufacturing Korean laver roll (Kimbab) and the effect of gamma irradiation. J Food Sci Nutr 9:236–239

    Google Scholar 

  7. Chung HJ, Lee NY, Jo CR, Shin DH, Byun MW (2007) Use of gamma irradiation for inactivation of pathogens inoculated into Kimbab, steamed rice rolled by dried laver. Food Control 18:108–112

    Article  CAS  Google Scholar 

  8. Kim BR, Kim AJ, Shin JK (2013) Effect of sterilization by intense pulsed light on radiation-resistant bacterium, Micrococcus roseus. Korean J Food Sci Technol 45:248–251

    Article  Google Scholar 

  9. Ministry of Food and Drug Safety (MFDS) (2017) Korea food standard code. http://www.foodsafetykorea.go.kr/portal/safefoodlife/food/foodRvlv/foodRvlv.do. Accessed 26 April 2017

  10. General administration of quality supervision, inspection and quarantine of the People’s Republic of China. http://www.aqsiq.gov.cn/LawsandRegulations/. Accessed 25 April 2017

  11. Koksel H, Sapirstein HD, Celik S, Bushuk W (1998) Effects of gamma-irradiation of wheat on gluten proteins. J Cereal Sci 28:243–250

    Article  CAS  Google Scholar 

  12. FAO/WHO CODEX STAN. General codex methods for the detection of irradiated foods. http://www.fao.org/input/download/standards/377/CXS_231e.pdf. Accessed 26 April 2017

  13. EN 13751 (2009) Foodstuffs-detection of irradiated food using photostimulated luminescence. European Committee for Standardization (CEN), Brussels

    Google Scholar 

  14. EN 1788 (2001) Foodstuffs-thermoluminescence detection of irradiated food from which silicate minerals can be isolated. Brussel, European Committee for Standardization (CEN)

    Google Scholar 

  15. Lee KH, Song SH, Jeong IH (1987) Quality changes of dried lavers during processing and storage. Bull Korean Fish Soc 20:408–418

    Google Scholar 

  16. Mecbeth JW (1972) Carotenoids from nudibranchs. Comp Biochem Phys B 41:55–68

    Article  Google Scholar 

  17. Meilgaard M, Civille GV, Carr BT (2007) Overall difference tests: does a sensory difference exist between samples. Sens Eval Tech 4:63–104

    Google Scholar 

  18. Kim YJ, Oh HS, Kim MJ, Kim JH, Goh JB, Choi IY, Park MK (2016) Identification of electron beam-resistant bacteria in the microbial reduction of dried laver (Porphyra tenera) subjected to electron beam treatment. Korean J Food Preserv 23:139–143

    Article  Google Scholar 

  19. Waje CK, Jun SY, Lee YK, Kim BN, Han DH, Jo C, Kwon JH (2009) Microbial quality assessment and pathogen inactivation by electron beam and gamma irradiation of commercial seed sprouts. Food Control 20:200–204

    Article  CAS  Google Scholar 

  20. Ko JK, Ma YH, Song KB (2005) Effect of electron beam irradiation on microbial qualities of whole black pepper powder and commercial Sunsik. Korean J Food Sci Technol 37:308–312

    Google Scholar 

  21. Oh S, Shin M, Lee K, Choe E (2013) Effects of water activity on pigments in dried laver (Porphyra) during storage. Food Sci Biotechnol 22:1523–1529

    Article  CAS  Google Scholar 

  22. Kwon JH, Kim GR, Ahn JJ, Akram K, Bae HM, Kim CH, Kim Y, Han BS (2013) Changes in physicochemical, nutritional and hygienic properties of Chinese cabbage seeds and their sprouts on gamma and electron beam irradiation. J Food Qual 36:316–323

    Article  CAS  Google Scholar 

  23. Choi ID, Byun MW, Kim DH (2004) Identification of irradiation treatment of Korean susam by using thermoluminescence (TL) analysis. Food Sci Biotechnol 13:636–639

    Google Scholar 

  24. Kwon JH, Ahn JJ, Akram K, Son IJ, Lee SO (2013) Characterization of radiation-induced luminescence properties and free radicals for the identification of different gamma-irradiated teas. Anal Bioanal Chem 405:4225–4234

    Article  CAS  Google Scholar 

  25. Akram K, Ahn JJ, Kwon JH (2012) Analytical methods for the identification of irradiated foods. In: Belotserkovsky E, Ostaltsov Z (eds) Ionizing radiation: applications, sources and biological effects. Nova Science Publishers Inc, New York, pp 1–48

    Google Scholar 

  26. Lee J, Kausar T, Kim BK, Kwon JH (2008) Detection of γ-irradiated sesame seeds before and after roasting by analyzing photostimulated luminescence, thermoluminescence, and electron spin resonance. J Agric Food Chem 56:7184–7188

    Article  CAS  Google Scholar 

  27. Ahn JJ, Akram K, Lee J, Kim KS, Kwon JH (2012) Identification of a gamma-irradiated ingredient (garlic powder) in Korean barbeque sauce by thermoluminescence analysis. J Food Sci 77:C476–C480

    Article  CAS  Google Scholar 

  28. D’Oca MC, Bartolotta A (2010) The identification of irradiated crustaceans and evaluation of the dose by thermoluminescence: intercomparison between two methods for extracting minerals. Food Res Int 43:1255–1259

    Article  Google Scholar 

  29. Ahn JJ, Kim GR, Akram K, Kim JS, Kwon JH (2012) Changes in thermoluminescence properties of minerals separated from irradiated potatoes and garlic during long-term storage under different light conditions. Eur Food Res Technol 235:75–82

    Article  CAS  Google Scholar 

  30. An KA, Arshad MS, Jo Y, Chung N, Kwon JH (2017) E-Beam irradiation for improving the microbiological quality of smoked duck meat with minimum effects on physicochemical properties during storage. J Food Sci 82:865–872

    Article  CAS  Google Scholar 

Download references

Acknowledgment

This research was supported by Basic Science Research Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Education (NRF-2016R1D1A3B03931282).

Author information

Authors and Affiliations

  1. School of Food Science and Biotechnology, Kyungpook National University, Daegu, 41566, Republic of Korea

    Eun-Jin Lee, Gui-Ran Kim, Kashif Ameer, Hyun-Kyu Kyung & Joong-Ho Kwon

  2. Food Analysis Division, Institute of Health and Environment in Daegu Metropolitan City, Daegu, 42183, Republic of Korea

    Eun-Jin Lee

Authors
  1. Eun-Jin Lee
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Gui-Ran Kim
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Kashif Ameer
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Hyun-Kyu Kyung
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Joong-Ho Kwon
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Joong-Ho Kwon.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Lee, EJ., Kim, GR., Ameer, K. et al. Application of electron beam irradiation for improving the microbial quality of processed laver products and luminescence detection of irradiated lavers. Appl Biol Chem 61, 79–89 (2018). https://doi.org/10.1007/s13765-017-0338-0

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13765-017-0338-0

Keywords

Search

Navigation