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Wahyono T, Ujilestari T, Sholikin MM, Muhlisin M, Cahyadi M, Volkandari SD, Triyannanto E. Quality of pork after electron-beam irradiation: A meta-analysis study. Vet World 2024; 17:59-71. [PMID: 38406359 PMCID: PMC10884575 DOI: 10.14202/vetworld.2024.59-71] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2023] [Accepted: 12/12/2023] [Indexed: 02/27/2024] Open
Abstract
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.
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Affiliation(s)
- Teguh Wahyono
- Research Center for Food Technology and Processing, National Research and Innovation Agency of Indonesia, Gunungkidul 55861, Indonesia
| | - Tri Ujilestari
- Research Center for Food Technology and Processing, National Research and Innovation Agency of Indonesia, Gunungkidul 55861, Indonesia
| | - Mohammad Miftakhus Sholikin
- Research Center for Animal Husbandry, National Research and Innovation Agency of Indonesia, Bogor 16911, Indonesia
| | - Muhlisin Muhlisin
- Faculty of Animal Science, Universitas Gadjah Mada, Sleman 55281, Indonesia
| | - Muhammad Cahyadi
- Faculty of Animal Science, Universitas Sebelas Maret, Surakarta 57126, Indonesia
| | - Slamet Diah Volkandari
- Research Center for Food Technology and Processing, National Research and Innovation Agency of Indonesia, Gunungkidul 55861, Indonesia
| | - Endy Triyannanto
- Faculty of Animal Science, Universitas Gadjah Mada, Sleman 55281, Indonesia
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Yu H, Zhang J, Zhao Y, Li H, Chen Y, Zhu J. Effects of specific doses of E-beam irradiation which inactivated SARS-CoV-2 on the nutrition and quality of Atlantic salmon. FOOD SCIENCE AND HUMAN WELLNESS 2023; 12:1351-1358. [PMID: 38620800 PMCID: PMC9671704 DOI: 10.1016/j.fshw.2022.10.036] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The contamination of Atlantic salmon with severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) has impeded the development of the cold-chain food industry and posed possible risks to the population. Electron beam (E-beam) irradiation under 2, 4, 7, and 10 kGy can effectively inactivate SARS-CoV-2 in cold-chain seafood. However, there are few statistics about the quality changes of salmon exposed to these irradiation dosages. This work demonstrated that E-beam irradiation at dosages capable of killing SARS-CoV-2 induced lipid oxidation, decreased vitamin A content, and increased some amino acids and ash content. In addition, irradiation altered the textural features of salmon, such as its hardness, resilience, cohesiveness, and chewiness. The irradiation considerably affected the L*, a*, and b* values of salmon, with the L* value increasing and a*, b* values decreasing. There was no significant difference in the sensory evaluation of control and irradiated salmon. It was shown that irradiation with 2-7 kGy E-beam did not significantly degrade quality. The inactivation of SARS-CoV-2 in salmon is advised at a dose of 2 kGy.
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Affiliation(s)
- Huilin Yu
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China
| | - Junhui Zhang
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China
| | - Yan Zhao
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China
| | - Honghao Li
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China
| | - Yixuan Chen
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China
| | - Jiajin Zhu
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China
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Wei Q, Mei J, Xie J. Application of electron beam irradiation as a non-thermal technology in seafood preservation. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113994] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Yu H, Zhang J, Li H, Zhao Y, Xia S, Qiu Y, Zhu J. Effects of E-beam irradiation on the physicochemical properties of Atlantic cod ( Gadus morhua). FOOD BIOSCI 2022; 50:101803. [PMID: 35693638 PMCID: PMC9169420 DOI: 10.1016/j.fbio.2022.101803] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2022] [Revised: 05/21/2022] [Accepted: 05/21/2022] [Indexed: 11/13/2022]
Abstract
Electron beam (E-beam) irradiation can effectively inactivate severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) in cold-chain seafood. This study evaluated the effects of E-beam irradiation at doses killing SARS-CoV-2 on quality indicators of Atlantic cod. The cod samples were exposed to 0, 2, 4, 7, and 10 kGy E-beam irradiation, and nutrition, texture, color, and sensory attributes were investigated. The results showed that E-beam irradiation significantly increased thiobarbituric acid (TBA) value and decreased hardness, chewiness, and a* value of Atlantic cod (P < 0.05). E-beam irradiation with 10 kGy significantly lowered total volatile base nitrogen (TVB-N) and reducing sugar content while increasing moisture and ash content (P < 0.05). A significant color change was observed after irradiation with 2 kGy–7 kGy E-beam (P < 0.05). E-beam irradiation had no effects on sensory attributes (P > 0.05). A dose of 4 kGy was recommended considering the keeping quality in Atlantic cod.
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Affiliation(s)
- Huilin Yu
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China
| | - Junhui Zhang
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China
| | - Honghao Li
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China
| | - Yan Zhao
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China
| | - Shengyao Xia
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China
| | - Yang Qiu
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China
| | - Jiajin Zhu
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China
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Asian Carp, an Alternative Material for Surimi Production: Progress and Future. Foods 2022; 11:foods11091318. [PMID: 35564045 PMCID: PMC9101759 DOI: 10.3390/foods11091318] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2022] [Revised: 04/26/2022] [Accepted: 04/27/2022] [Indexed: 12/19/2022] Open
Abstract
Asian carp is a general designation for grass carp, silver carp, bighead carp, and black carp. These fish species belong to the family Cyprinidae. In 2018, more than 18.5 million tons of Asian carp were produced globally. Asian carp can be used for producing surimi, a stabilized myofibrillar protein concentrate that can be made into a wide variety of products such as imitation crab sticks, fish balls, fish cakes, fish tofu, and fish sausage. Surimi is usually made from marine fish, but Asian carp have been widely used for surimi production in China. The quality of surimi is affected by various factors, including the processing methods and food additives, such as polysaccharides, protein, salt, and cryoprotectant. With an impending shortage of marine fish due to overfishing and depletion of fish stocks, Asian carp have a potential to serve as an alternative raw material for surimi products thanks to their high abundancy, less emissions of greenhouse gases from farming, desirable flesh color, and sufficient gel forming ability. The utilization of Asian carp in surimi production could also contribute to relieving the overflow of Asian carp in the United States.
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Lu W, Qin Y, Ruan Z. Effects of high hydrostatic pressure on color, texture, microstructure, and proteins of the tilapia (Orechromis niloticus) surimi gels. J Texture Stud 2020; 52:177-186. [PMID: 33191516 DOI: 10.1111/jtxs.12572] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2020] [Revised: 11/09/2020] [Accepted: 11/11/2020] [Indexed: 12/14/2022]
Abstract
The tilapia (Orechromis niloticus) surimi gels were prepared with high hydrostatic pressure (0, 100, 200, 300, and 400 MPa for 15 min) treatments to investigate the changes in water-holding capacity, color, gel strength, microstructure, texture, and proteins of the gels. Compared it with cooked gel (40°C/30 min + 90°C/30 min). The whiteness of heat-induced and HHP-induced gels were significant (p < .05) higher than that of untreated samples. The gels formed by pressurization were dense and flexible, and formed by cross-linking based on hydrogen bonding. SDS-PAGE patterns showed no major change in the actin and tropomyosin protein profiles of gels induced by HHP-300. Raman spectroscopy confirmed disulfide bonds played an important role in gel formation. A lower intensity ratio observed in HHP-induced protein supported the tyrosine residues involved in hydrogen bond formation. The changes of secondary structure suggested decreased α-helix content and increased β-sheet.
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Affiliation(s)
- Wangwei Lu
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Institute of Agriculture and Food Engineering, Kunming University of Science and Technology, Kunming, China
| | - Yuyue Qin
- Institute of Agriculture and Food Engineering, Kunming University of Science and Technology, Kunming, China
| | - Zheng Ruan
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
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7
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Nisar MF, Arshad MS, Yasin M, Khan MK, Afzaal M, Sattar S, Suleria HAR. Evaluation of gamma irradiation and moringa leaf powder on quality characteristics of meat balls under different packaging materials. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14748] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Muhammad Faisal Nisar
- Department of Food Science, Faculty of Life Sciences Government College University Faisalabad Pakistan
| | - Muhammad Sajid Arshad
- Department of Food Science, Faculty of Life Sciences Government College University Faisalabad Pakistan
| | - Muhammad Yasin
- Food Science Division Nuclear Institute for Food and Agriculture, Pakistan Atomic Energy Commission Peshawar Pakistan
| | - Muhammad Kamran Khan
- Department of Food Science, Faculty of Life Sciences Government College University Faisalabad Pakistan
| | - Muhammad Afzaal
- Department of Food Science, Faculty of Life Sciences Government College University Faisalabad Pakistan
| | - Saira Sattar
- Department of Food Science, Faculty of Life Sciences Government College University Faisalabad Pakistan
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Arshad MS, Amjad Z, Yasin M, Saeed F, Imran A, Sohaib M, Anjum FM, Hussain S. Quality and stability evaluation of chicken meat treated with gamma irradiation and turmeric powder. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1575395] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Muhammad Sajid Arshad
- Department of Food Science, Nutrition and Home Economics, Government College University, Faisalabad, Pakistan
| | - Zaid Amjad
- Department of Food Science, Nutrition and Home Economics, Government College University, Faisalabad, Pakistan
| | - Muhammad Yasin
- Food Science Division, Nuclear Institute for Food and Agriculture, Peshawar, Pakistan
| | - Farhan Saeed
- Department of Food Science, Nutrition and Home Economics, Government College University, Faisalabad, Pakistan
| | - Ali Imran
- Department of Food Science, Nutrition and Home Economics, Government College University, Faisalabad, Pakistan
| | - Muhammad Sohaib
- Department of Food Science and Human Nutrition, University of Veterinary and animal Sciences, Lahore, Pakistan
| | | | - Shahzad Hussain
- College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
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9
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Punoo HA, Patil GR, Bijoy RR. Textural and microstructural properties of Kradi cheese (an indigenous cheese of Jammu and Kashmir, India). INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12459] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Hilal Ahmad Punoo
- Department of Food Technology; University of Kashmir Hazratbal J&K India; Srinagar Jammu and Kashmir 190006 India
| | - Girdhari ramdas Patil
- Department of Dairy Technology; National Dairy Research Institute; Karnal Haryana 132 001 India
| | - Ram Ran Bijoy
- Department of Dairy Technology; National Dairy Research Institute; Karnal Haryana 132 001 India
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11
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An KA, Arshad MS, Jo Y, Chung N, Kwon JH. E-Beam Irradiation for Improving the Microbiological Quality of Smoked Duck Meat with Minimum Effects on Physicochemical Properties During Storage. J Food Sci 2017; 82:865-872. [PMID: 28267865 DOI: 10.1111/1750-3841.13671] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2016] [Revised: 12/26/2016] [Accepted: 02/01/2017] [Indexed: 11/29/2022]
Abstract
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 ± 0.03 mg MDA/kg) values were found in 4.5 kGy-treated smoked meat at 40 d and the lowest was reported in 0 kGy-treated meat at initiation of storage (0 d). However, irradiation suppressed TVBN during storage and higher TVBN (7.09 ± 0.32 mg/100 mL) was found in duck meat treated with 0 kGy at 40 d. The electronic nose (e-nose) effectively distinguished flavor profiles during the different storage intervals. The results showed that different sensory attributes did not vary significantly with respect to the dose of irradiation. We conclude that low dose of e-beam irradiation and vacuum packaging is beneficial for safety and shelf life extension without affecting the sensory characteristics of smoked duck meat.
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Affiliation(s)
- Kyung-A An
- Hazardous Substances Analysis Div., Daegu Regional Food and Drug Administration, Daegu, 704-940, Korea.,School of Food Science and Biotechnology, Kyungpook National University, Daegu, 41566, Korea
| | - Muhammad Sajid Arshad
- School of Food Science and Biotechnology, Kyungpook Natl. Univ., Daegu, 41566, Korea.,Inst. of Home and Food Sciences, Government College Univ., Faisalabad, 36000, Pakistan
| | - Yunhee Jo
- School of Food Science and Biotechnology, Kyungpook Natl. Univ., Daegu, 41566, Korea
| | - Namhyeok Chung
- School of Food Science and Biotechnology, Kyungpook Natl. Univ., Daegu, 41566, Korea
| | - Joong-Ho Kwon
- School of Food Science and Biotechnology, Kyungpook Natl. Univ., Daegu, 41566, Korea
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12
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Cheok CY, Sobhi B, Mohd Adzahan N, Bakar J, Abdul Rahman R, Ab Karim MS, Ghazali Z. Physicochemical properties and volatile profile of chili shrimp paste as affected by irradiation and heat. Food Chem 2017; 216:10-8. [DOI: 10.1016/j.foodchem.2016.08.011] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2016] [Revised: 08/02/2016] [Accepted: 08/04/2016] [Indexed: 10/21/2022]
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13
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Effects of thermal treatment combined with multi-cycle high pressure processing on the bacterial diversity of mud snail ( Bullacta exarata ) during refrigerated storage. Food Control 2016. [DOI: 10.1016/j.foodcont.2016.05.016] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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14
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Wang L, Xu C, Huang P, Li Y. Single- and multi-cycle high hydrostatic pressure treatment on microbiological quality of mud snail (Bullacta exarata) during refrigerated storage. Food Control 2016. [DOI: 10.1016/j.foodcont.2016.01.010] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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15
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NMR-detection of methylamine compounds in Atlantic salmon ( Salmo salar ) subjected to E-beam irradiation. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.08.015] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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16
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Półtorak A, Wyrwisz J, Moczkowska M, Marcinkowska-Lesiak M, Stelmasiak A, Ulanicka U, Zalewska M, Wierzbicka A, Sun DW. Correlation between instrumental texture and colour quality attributes with sensory analysis of selected cheeses as affected by fat contents. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12707] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- A. Półtorak
- Faculty of Human Nutrition and Consumer Sciences; Division of Engineering in Nutrition; Warsaw University of Life Sciences - SGGW; Nowoursynowska 159c St. Warsaw 02-776 Poland
| | - J. Wyrwisz
- Faculty of Human Nutrition and Consumer Sciences; Division of Engineering in Nutrition; Warsaw University of Life Sciences - SGGW; Nowoursynowska 159c St. Warsaw 02-776 Poland
| | - M. Moczkowska
- Faculty of Human Nutrition and Consumer Sciences; Division of Engineering in Nutrition; Warsaw University of Life Sciences - SGGW; Nowoursynowska 159c St. Warsaw 02-776 Poland
| | - M. Marcinkowska-Lesiak
- Faculty of Human Nutrition and Consumer Sciences; Division of Engineering in Nutrition; Warsaw University of Life Sciences - SGGW; Nowoursynowska 159c St. Warsaw 02-776 Poland
| | - A. Stelmasiak
- Faculty of Human Nutrition and Consumer Sciences; Division of Engineering in Nutrition; Warsaw University of Life Sciences - SGGW; Nowoursynowska 159c St. Warsaw 02-776 Poland
| | - U. Ulanicka
- Faculty of Human Nutrition and Consumer Sciences; Division of Engineering in Nutrition; Warsaw University of Life Sciences - SGGW; Nowoursynowska 159c St. Warsaw 02-776 Poland
| | - M. Zalewska
- Faculty of Human Nutrition and Consumer Sciences; Division of Engineering in Nutrition; Warsaw University of Life Sciences - SGGW; Nowoursynowska 159c St. Warsaw 02-776 Poland
| | - A. Wierzbicka
- Faculty of Human Nutrition and Consumer Sciences; Division of Engineering in Nutrition; Warsaw University of Life Sciences - SGGW; Nowoursynowska 159c St. Warsaw 02-776 Poland
| | - Da-Wen Sun
- Food Refrigeration and Computerised Food Technology; Agriculture and Food Science Centre; University College Dublin; National University of Ireland; Dublin Ireland
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Montiel R, Martín-Cabrejas I, Gaya P, Medina M. Reuterin and High Hydrostatic Pressure Treatments on the Inactivation of Listeria monocytogenes and Effect on the Characteristics of Cold-Smoked Salmon. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1287-9] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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18
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