Influence of gamma irradiation and storage on the microbial load, chemical and sensory quality of chicken kabab

Meta-analysis of the effects of gamma irradiation on chicken meat and meat product quality

Background and Aim

Irradiation is one of the most effective microbial decontamination treatments for eliminating foodborne pathogens and enhancing chicken meat safety. The effect of gamma irradiation on the overall quality of chicken meat and its products must be observed to provide a comprehensive explanation to the public. This meta-analysis examined the effects of gamma irradiation on the oxidation parameters, microbial activity, physicochemical characteristics, sensory parameters, and nutrient quality of chicken meat and meat products.

Materials and Methods

We conducted a literature search using various search engines (Scopus®, PubMed®, and Google Scholar®) with "irradiation," "gamma," "chicken," and "meat" as keywords. Gamma irradiation treatment was set as a fixed effect, and the difference between experiments was set as a random effect. This study used a mixed-model methodology. After evaluation, we selected 43 articles (86 studies) for inclusion in the database.

Results

Gamma irradiation significantly increased (p < 0.01) thiobarbituric acid-reactive substance levels on days 0, 7, and 14 of storage. Gamma irradiation reduced total aerobic bacteria, coliforms, Salmonella, yeast, and mold activity (p < 0.01). According to our meta-analysis, 21.75 kGy was the best dose for reducing total aerobic bacteria. On day 0, gamma irradiation did not affect the color parameters (L*, a*, b*). However, a significant difference (p < 0.01) was noted for a* and b* parameters between the control and irradiation treatments at 7 and 14 days. Although irradiation treatment was less consistent in sensory parameters, overall acceptability decreased on days 0, 7, and 14 after storage (p < 0.05). Regarding nutrient composition, gamma irradiation reduced moisture content and free fatty acid (FFA) content (p < 0.05). Although irradiation significantly reduces the microbial population, it increases the oxidation of chicken meat and its products. Irradiation decreases FFA content and overall acceptability, but it does not affect flavor, tenderness, juiciness, or cooking loss.

Conclusion

Gamma irradiation positively reduces the microbial activity in chicken meat and its products but increases the oxidation parameters. Although gamma irradiation does not alter the flavor, tenderness, juiciness, or cooking loss, gamma irradiation can reduce the FFA content and overall acceptability.

Efficiency of post-preparation treatment by gamma radiation to guarantee quality properties of plum molasses

PURPOSE

This study aimed to assess specific gamma irradiation doses to be applied as a post-preparation process to assure the chemical, physical and sensory properties of plum molasses (PM).

MATERIALS AND METHODS

Samples of PM were treated with 0, 3, 6 and 9 kGy in a 60Co gamma irradiation plant. Proximate composition, chemical, the physical and sensory determination was accomplished immediately after treatment.

RESULTS

Our results showed that, the moisture content of PM were significantly (p < .05) rise by treating with 3 kGy. Whereas, ash and reducing sugar quantity of PM was significantly (p < .05) decreased by treatment at the same dose (3 kGy). Irradiation treatment induced small and not significant alterations (p > .05) in crude protein, crud fat, and total sugar of PM. The chemical and physical parameters including; total acidity (TA), pH, volatile basic nitrogen (VBN), total soluble solids (TSS) (%, Brix), viscosity and color, which were elected as the indicators of quality, were all well within the recommended values for PM treated with 0, 3, 6 and 9 kGy. Sensory determination indicated no significant (p > .05) alterations between irradiated samples and non-irradiated samples of PM.

CONCLUSION

Irradiation treatment at 3 kGy was considered as acceptable to be used for the preservation purpose of PM without modifying their quality properties.

From Stable to Table: Determination of German Consumer Perceptions of the Role of Multiple Aspects of Poultry Production on Meat Quality and Safety

ABSTRACT

Contamination with potentially pathogenic microorganisms may occur at all stages of the food chain. We conducted a representative cross-sectional survey of 1,008 consumers aged 16 years and older in Germany via an online panel. The aim was to assess the perception of consumers regarding the influence of aspects of meat production on the safety and quality of meat. More than 70% of the participants indicated that poultry fattening farms had a high or very high influence on meat safety, followed by cooks or meat preparers (66.3%). Meat consumption was significantly associated with a high perception of the influence of cooks or meat preparers (P = 0.025). The oldest participants were almost three times as likely to vote high influence and six times as likely to select very high influence (instead of no or limited) as the youngest participants (high influence: odds ratio [OR] = 2.89, P = 0.016; very high influence: OR = 6.06, P < 0.001). Of all participants, 78.1% believed organic farming had a positive influence on the safety of meat compared with conventional farming. Participants older than 60 years voted significantly more frequently than youngest participants (16 to 19 years) that organic farming had no influence (P = 0.006, OR = 5.71) or a positive influence (P = 0.007, OR 3.93) on meat safety. In addition, it could be shown that most consumers believed that irradiation of meat had a negative influence on the safety of meat. In conclusion, consumers were aware that many aspects were important for food safety and quality. The influence of organic farming compared with conventional farming, as well as the influence of irradiation, was often incorrectly assessed by consumers. Consumers seemed to need more information on sensitive issues, such as the different types of farming or the effects of irradiation, to better assess the impact of these aspects on the safety and quality of meat.

HIGHLIGHTS

Microbiological quality and biogenic amines in ready-to-eat grilled chicken fillets under vacuum packing, freezing, and high-dose irradiation

The combined effects of cooking, vacuum packing, freezing, and high-dose gamma irradiation in the microbiological conservation and in biogenic amine (BA) contents of ready-to-eat grilled breast chicken fillets are investigated in this work. After seasoning, cooking, and vacuum packing, one-third of the samples were stored at -25°C (T1). The remaining two-thirds were treated with 48 kGy, one-third being stored at -25°C (T2) and the other one-third kept at room temperature (T3). All samples were periodically analyzed to determine growth of heterotrophic aerobic mesophilic bacteria (HAMB) and levels of BA (tyramine, TYM; putrescine, PUT; cadaverine, CAD; spermidine, SPD; histamine, HYM; and spermine, SPM). Variance analysis was performed to determine significant changes in the measured data. Grilling caused HAMB counts in seasoned samples to drop from 5.3 log cfu/g to zero. In addition, no viable HAMB cells were detected in the samples throughout the 12-mo storage time. Regarding the BA analyses, the highest mean levels were measured for SPM and CAD with significantly higher levels (P < 0.05) being determined in nonirradiated samples (T1). Furthermore, significantly lower mean levels for the total content of BA were observed in the irradiated samples. Relative to T1 (7.5 ± 1.5 mg/kg), the figures were 47 ± 23% for T2 and 60 ± 25% for T3, mostly due to loss of CAD by radiolysis. Therefore, it can be concluded that the combination of grilling, vacuum packing, freezing, and high-dose gamma irradiation efficiently eliminated HAMB, while sustaining acceptable levels of BA in ready-to-eat chicken breast fillets throughout the 12 mo of storage at room temperature.