E-Beam Irradiation for Improving the Microbiological Quality of Smoked Duck Meat with Minimum Effects on Physicochemical Properties During Storage (original) (raw)
Related papers
Innovative Romanian Food Biotechnology, 2013
This study investigated the microbial, chemical and sensorial properties of chicken sausage exposed to gamma irradiation and stored at 0-4 o C. Chicken sausage was treated with 0, 2, 4 or 6 kGy doses of gamma irradiation. Microbial, chemical, and sensory analyses of chicken sausage were evaluated at 0, 4, 8, 12, 16 and 20 weeks of storage. Irradiation at 2, 4 and 6 kGy significantly reduced the counts of total viable (mesophilic aerobic) plate counts (TPCs), fecal coliform and yeast load and prolonged the refrigerated shelf-life of chicken sausage. Irradiation significantly decreased their amount of total acidity, volatile basic nitrogen (VBN), and thiobarbituric acid reactive substances (TBARS), while storage increased the total acidity, VBN and TBARS for irradiated and non-irradiated samples. The percentage of protein slightly increased in irradiated samples with higher doses, while the percentage of fat significantly decreased. Gamma irradiation showed no significant effect on th...
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...
European Food Research and Technology, 2008
In the present study the combined eVect of gamma irradiation (2 and 4 kGy) and modiWed atmosphere packaging (MAP) (30% CO 2 /70% N 2 and 70% CO 2 /30% N 2 ) on shelf life extension of fresh chicken meat stored under refrigeration was investigated. The study was based on microbiological (TVC, Pseudomonas spp., Lactic Acid Bacteria, Yeasts, Brochothrix thermosphacta, Enterobacteriaceae), physicochemical (pH, TBA, color) and sensory (odor, taste) changes occurring in chicken samples. Microbial populations were reduced by 1-5 log cfu/g for a given sampling day depending on the speciWc treatment. The eVect was more pronounced in the case of the combination of MAP (70% CO 2 /30% N 2 ) and the higher irradiation dose of 4 kGy. Of the chemical indicators of spoilage, TBA values for all treatments remained lower than 1 mg malondialdehyde (MDA)/kg meat throughout the 25 day storage period. pH values varied between 6.4 (day 0) and 5.9 (day 25). The values of the color parameters L*, a* and b* were not considerably aVected by MAP. Irradiation resulted in a small increase of the parameter a*. Irradiation had a greater eVect in extending the shelf life of chicken as compared to MAP. Sensory evaluation showed that the combination of irradiation at 4 kGy and MAP (70% CO 2 / 30% N 2 ) resulted in the highest shelf-life extension by 12 days compared to the air packaged samples.
Poultry science, 2014
The effect of high-dose irradiation on the physical, chemical, and bacteriological parameters of ready-to-eat vacuum-packed broiler breast meat after 430 d of storage at room temperature was investigated. Ready-to-eat broiler breast fillets were immersed in brine with garlic powder and then drained, grilled, and vacuum-packed (primary packaging). The high-dose irradiation used was approximately 48 kGy. The treatments were designated as A (irradiated samples stored at room temperature), B (irradiated samples stored at -25°C), and C (nonirradiated samples stored at -25°C). All samples were packaged in polyethylene bags containing aluminum to exclude light (secondary packaging). Proximate composition, pH, 2-thiobarbituric acid reactive substance (TBARS), and heterotrophic aerobic mesophilic bacteria were analyzed during 430 d of storage. Results were analyzed using 1-way ANOVA and the Tukey test. Linear regression was used to analyze the correlation between the results for each paramet...
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 2018
Irradiation is one of the intervention strategies for effective control of food-borne pathogen microorganisms, which reduces microbial load and extends the meat shelf life. This experimental study was carried out on quail meat. Quail meat samples were treated with electron beam irradiation at doses of 0.5, 1, and 3 kGy and stored at 4 ± 1 °C for 15 days. Five days after irradiation, the chemical and organoleptic changes in the quail meat were evaluated for 15 days. Total volatile basic nitrogen and TBA were also measured to investigate chemical changes. Irradiation significantly reduced the amount of total volatile basic nitrogen in irradiated samples. Furthermore, the increase of TBA level was significant in irradiated samples, which had a direct correlation with irradiation dose and storage/shelf life duration. Despite the increase of thiobarbituric acid, irradiation had no significant effect on the sensory properties of quail meat. Irradiation of quilt meat resulted in extension ...
Brazilian Archives of Biology and Technology, 2011
This work investigated the effects of different packaging methods (air and vacuum) combined with irradiation (0.0, 2.0 and 3.0 kGy) on the preservation of chicken breast fillets stored at 1ºC for up to 18 days by sensorial test, determination of pH and bacterial growth. The findings indicated that the post-irradiation lag phase increased with the dose, leading to an extension in shelf-life. Vacuum-packed samples irradiated at 3.0 kGy exhibited the longest shelf life. Among the analyzed bacteria, coliforms and Listeria spp. were most sensitive to gamma radiation. All the fillets acquired more attractive coloration and better overall impression with irradiation. The combined use of vacuum packaging and irradiation (3.0 kGy) reduced the microbial populations without causing change in pH and yielded a significant shelf-life extension of refrigerated fillets, besides improving its appearance.
Effect of gamma irradiation on shelf life and quality of Broiler meat
SAARC Journal of Agriculture, 2019
The experiment was conducted on fresh broiler meat treated with 60Co gamma irradiation having dose of 0 (T0), 1 (T1), 2 (T2) and 3.5 kGy (T3)) and stored 0, 30 and 60 days at -20ºC to estimate the effect on proximate, sensory, physicochemical, biochemical and microbial changes in broiler meat. Factorial experiment (4x3) in completely randomized design (CRD) replicated three times per cell was applied to study the variation among treatment combination. Color was changed significantly (p<0.05) with higher irradiation doses. DM, EE, CP was increased, and Ash and pH was decreased significantly (p<0.05) with higher irradiation doses. Thiobarbituric acid reactive substances (TBARS), Peroxide value (PV), Free fatty acid (FFA), cooking loss was increased significantly (p<0.05) with irradiation level and storage period. Total viable count (TVC), Total coliform count (TCC), Total yeast and mold count (TYMC) was significantly (p<0.05) reduced with irradiation level. Considering all...
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.