Survey on the effects of electron beam irradiation on chemical quality and sensory properties on quail meat (original) (raw)
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CRC Press eBooks, 2023
Irradiation is a safe and effective approach for food preservation since it reduces food spoilage and improves food hygiene and shelf life. However, irradiation can decrease food quality by causing lipid oxidation and off-odors/flavors. The thiobarbituric acid-reactive substances (TBARS) assay can be used to evaluate the degree of malondialdehyde produced in meat. The effect of irradiation by the electron beam on TBARS and quality in poultry meat (duck and chicken) was investigated. The source of data in the meta-analysis study was conducted on search engines (Scopus , and PubMed), searched with "irradiation", "meat", "chicken" and/or "duck" as keywords. The mixed model methodology was used in the present study. After evaluation, 9 articles and 38 studies were chosen to be included in the database. Electron beam irradiation significantly (p<0.05) increased the amount of TBARS. With regard to meat quality, electron beam irradiation increased the redness of poultry meat (p<0.01) and decreased the total bacteria and coliforms (p<0.01). However, there were no differences among the control and irradiation treatment groups for any of the sensory attributes tested (taste, texture, and flavor). In the present meta-analysis study, it can be concluded that irradiation by electron beam had no effect on meat quality properties. However, irradiation could increase TBARS values.
Journal of food science, 2017
This study was performed to evaluate the effect of different doses (0, 1.5, 3, and 4.5 kGy) of e-beam irradiation on the quality parameters (pH, Hunter's parameter, and heme pigment) and stability qualifiers (peroxide value [POV], thiobarbituric acid reactive substances [TBARSs], and total volatile basic nitrogen [TVBN]) of smoked duck meat during 40 d of storage under vacuum packaging at 4 °C. The initial populations of total bacteria (7.81 log CFU/g) and coliforms (5.68 log CFU/g) were reduced by approximately 2 to 5 log cycles with respect to irradiation doses. The results showed that pH, myoglobin, met-myoglobin, L(*) , a(*) , and b(*) showed significant differences with respect to different doses and storage intervals; a(*) and b(*) did not vary significantly because of storage. Higher pH was found in samples treated with 4.5 kGy at 40 d, while the minimum was observed in nonirradiated samples at day 0 of storage. Higher POV (2.31 ± 0.03 meq peroxide/kg) and TBARS (5.24 ± 0...
The effect of ␥-radiation (0.5, 1, and 2 kGy) on the shelf life of fresh skinless chicken breast fillets stored aerobically at 4ЊC was evaluated. Microbiological, chemical, and sensorial changes occurring in chicken samples were monitored for 21 days. Irradiation reduced populations of bacteria, i.e., total viable bacteria, Brochothrix thermosphacta, lactic acid bacteria (LAB), and the effect was more pronounced at the highest dose (2 kGy). Pseudomonads, yeasts and molds, and Enterobacteriaceae were highly sensitive to ␥-radiation and were completely eliminated at all doses. Of the chemical indicators of spoilage, thiobarbituric values for nonirradiated and irradiated aerobically packaged chicken samples were in general low (Ͻ1 mg of malonaldehyde per kg of muscle) during refrigerated storage for 21 days. With regard to volatile amines, both trimethylamine nitrogen (TMA-N) and total volatile basic nitrogen (TVB-N) values for nonirradiated aerobically packaged chicken increased steeply, with final values of ca. 20.3 and 58.5 mg N/100 g of muscle, respectively. Irradiated aerobically packaged chicken samples had significantly lower TMA-N and TVB-N values (P Ͻ 0.05) of ca. 2.2 to 3.6 and 30.5 to 37.1 mg N/100 g of muscle, respectively, during refrigerated storage for 21 days. Of the biogenic amines monitored, only putrescine and cadaverine were detected in significant concentrations in both nonirradiated and irradiated chicken samples, whereas histamine formation was noted only in nonirradiated samples throughout storage. On the basis of sensorial evaluation, low-dose irradiation (0.5 and 1.0 kGy) in combination with aerobic packaging extended the shelf life of fresh chicken fillets by ca. 4 to 5 days, whereas irradiation at 2.0 kGy extended the shelf life by more than 15 days compared with that of nonirradiated chicken.
Journal of food protection
The effect of gamma-radiation (0.5, 1, and 2 kGy) on the shelf life of fresh skinless chicken breast fillets stored aerobically at 4 degrees C was evaluated. Microbiological, chemical, and sensorial changes occurring in chicken samples were monitored for 21 days. Irradiation reduced populations of bacteria, i.e., total viable bacteria, Brochothrix thermosphacta, lactic acid bacteria (LAB), and the effect was more pronounced at the highest dose (2 kGy). Pseudomonads, yeasts and molds, and Enterobacteriaceae were highly sensitive to gamma-radiation and were completely eliminated at all doses. Of the chemical indicators of spoilage, thiobarbituric values for nonirradiated and irradiated aerobically packaged chicken samples were in general low (<1 mg of malonaldehyde per kg of muscle) during refrigerated storage for 21 days. With regard to volatile amines, both trimethylamine nitrogen (TMA-N) and total volatile basic nitrogen (TVB-N) values for nonirradiated aerobically packaged chic...
Journal of food protection
Low-dose, low-penetration electron beam (E-beam) irradiation was evaluated for potential use as an antimicrobial intervention on beef carcasses during processing. The objectives of this study were (i) to assess the efficacy of E-beam irradiation to reduce concentrations of Escherichia coli O157:H7 on a large beef surface and (ii) to evaluate the effect of the treatment on the sensory properties of the product. A 1-kGy dose of E-beam radiation reduced E. coli O157:H7 inoculated onto sections of cutaneous trunci at least 4 log CFU/cm 2 . In assessing organoleptic impact, flank steak was used as the model muscle. Flank steaks with various levels of penetration by radiation (5, 10, 25, 50, and 75%) were evaluated. None of the flank steak sensory attributes were affected (P Ͼ 0.05) by any penetration treatment. Ground beef formulations consisting of 100, 50, 25, 10, 5, and 0% surface-irradiated beef were tested. A trained sensory panel did not detect any difference between the control (0%) and either the 5 or 10% treatments. These results suggest that if chilled carcasses were subjected to low-dose E-beam irradiation, aroma and flavor of ground beef would not be impacted. The data presented here indicate that low-dose, low-penetration Ebeam irradiation has potential use as an antimicrobial intervention on beef carcasses during processing and minimally impacts the organoleptic qualities of the treated beef products.
Journal of Food Science, 2006
We evaluated the chemical and microbiological quality of Cornish game hen carcasses irradiated up to 7 kGy with a 10 MeV linear accelerator (dual beam configuration). Eighty frozen and vacuum packaged (approximately 0.45 kg) Cornish game hens (Gallus domesticus) were irradiated and stored in low-density polyethylene bags at 4 ± 1 • C for 21 d; nonirradiated chickens served as controls. Fat oxidation (in terms of malonaldehyde content) increased with storage time and dose for all chicken parts analyzed (breast, thigh, and skin). As expected, the skin had the highest level of fat oxidation while the breast samples had the lowest. Oxidation level in all samples exposed to 2 kGy reached a maximum on day 14. Sensory evaluation showed that irradiation caused significant textural toughening, and increased the redness of raw chicken meat. In terms of overall quality and aroma, lipid oxidation was not a major problem since it was not detected by the panelists. Irradiation significantly reduced the total viable microbial counts (TVC) in the breast and thigh samples. Exposure to 3-kGy dose decreased the TVC by 0.3-log cycles on the surface of the skin. In less than 14 d, the nonirradiated chicken carcasses had counts greater than 6 log CFU/50 cm 2 , while the 2 and 3 kGy irradiated samples reached these numbers only after 21 d of storage. Samples irradiated at 7 kGy had consistently the lowest counts (2.5 log CFU/50 cm 2) throughout storage time.This study shows that irradiation up to 7 kGy and refrigerated storage (4 • C) inhibits microbial growth and extends shelf life of Cornish game hens without affecting consumers' acceptability.
Quality of pork after electron-beam irradiation: A meta-analysis study
Veterinary World, 2024
Background and Aim: Irradiation has become a preferred method for pork preservation in recent years. Electron-beam irradiation is notably recognized for its feasibility and safety among various irradiation methods. This meta-analysis study aims to elucidate the impact of electron-beam irradiation on oxidation parameters, color, sensory attributes, and microbiological conditions in pork. Materials and Methods: A total of 79 data from 22 articles were aggregated into an extensive database. The irradiation dose ranged from 0 to 20 kGy in this current meta-analysis. The observed parameters encompassed oxidation, color, sensory attributes, and microbiological conditions. A mixed-model approach was used to perform the meta-data analysis, in which irradiation dose was treated as fixed effects and distinct studies (articles) as random effects. Results: Electron-beam irradiation resulted in an increase in thiobarbituric acid-reactive substances levels and peroxide-oxygen value of pork (p < 0.01). Conversely, total volatile-base-nitrogen values (p < 0.05) were observed. Following irradiation, the pH value, lightness (L*), redness (a*), and yellowness (b*) remained unaffected. Pork color tended to decrease after irradiation treatment (p = 0.095 and p = 0.079, respectively) at 7 and 14 days of storage. The irradiation process resulted in an increase in the values of texture and juiciness parameters (p < 0.05). However, electron-beam irradiation resulted in decreased overall acceptability (p = 0.089). In terms of microbiological status, electron-beam irradiation led to a reduction in the populations of Salmonella (p < 0.01), Escherichia coli (p < 0.01), Listeria monocytogenes (p < 0.05), and coliforms (p < 0.05) at 7 and 14 days of storage. Conclusion: Electron-beam irradiation enhances lipid peroxidation in porcine meat. The color of the meat remained unchanged after treatment. However, with regard to sensory properties, electron-beam irradiation showed a tendency to decreased overall acceptability. Most microbiological parameters decreased following electron-beam irradiation. Keywords: electron beam, irradiation, meat, meta-analysis, pork.
Journal of food protection, 2005
Low-dose, low-penetration electron beam (E-beam) irradiation was evaluated for potential use as an antimicrobial intervention on beef carcasses during processing. The objectives of this study were (i) to assess the efficacy of E-beam irradiation to reduce concentrations of Escherichia coli O157:H7 on a large beef surface and (ii) to evaluate the effect of the treatment on the sensory properties of the product. A 1-kGy dose of E-beam radiation reduced E. coli O157:H7 inoculated onto sections of cutaneous trunci at least 4 log CFU/cm2. In assessing organoleptic impact, flank steak was used as the model muscle. Flank steaks with various levels of penetration by radiation (5, 10, 25, 50, and 75%) were evaluated. None of the flank steak sensory attributes were affected (P > 0.05) by any penetration treatment. Ground beef formulations consisting of 100, 50, 25, 10, 5, and 0% surface-irradiated beef were tested. A trained sensory panel did not detect any difference between the control (...
Journal of Food Science, 2006
and Implications Adding 2% SL increased the hardness, springiness, cohesiveness, chewiness, and resilience of breast rolls. The color a* and b*values of turkey rolls with 2% SL added were significantly lower than those of the control, and this difference was maintained after irradiation and during storage. Breast rolls containing antimicrobials had more lipid oxidation than control. Irradiation promoted the formation of dimethyl disulfide and dimethyl trisulfide. Adding PB in breast rolls greatly increased the formation of benzene during irradiation. It also implies that certain spices or foods containing high amounts of phenolic compounds may not be suitable for irradiation. The combination of SL and SDA has a strong potential as an antimicrobial treatment for RTE meats, but low-dose irradiation (<2.0 kGy) is preferred due to side effects of irradiation.
Journal of Agricultural and Food Chemistry, 2004
This study evaluated the effectiveness of synthetic and natural antioxidants, green tea, commercial grape seed extracts/combinations, and TBHQ, with varying concentrations of lipid oxidation of nonirradiated and irradiated chicken breast meats stored at 5°C for 12 days. Fresh boneless and skinless chicken breast meats were vacuum-infused with varying concentrations of antioxidants: green tea, grape seed extracts alone/in combination, and TBHQ. The irradiation dosage was 3.0 kGy. Carbonyl values of raw chicken meat and thiobarbituric acid reactive substances (TBARS) values of raw and cooked chicken meat were determined for 0-12 days at 5°C storage. TBARS values for 0-12 days of storage at 5°C ranged from 1.21 to 7.3 and 1.22 to 8.51 mg malondialdehyde/100 g chicken for nonirradiated and irradiated raw chicken, respectively. TBARS values of cooked chicken ranged from 2.19 to 35.83 and 2.45 to 45.72 mg malondialdehyde/100 g chicken for nonirradiated and irradiated chicken, respectively. Irradiation increased TBARS values of both controls and plant extracts. The carbonyl content in meat lipid ranged from 1.7 to 2.9 and 1.7 to 4.41 µmol acetophenone/ 10 g of nonirradiated and irradiated chicken meat, respectively, and meat protein ranged from 1.4 to 2.07 and 1.41 to 2.72 µmol/10 g meat. Infusion of chicken meat with selected plant extracts is an effective method to minimize lipid oxidation and volatiles developments caused by irradiation.