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Fengou LC, Lytou AE, Tsekos G, Tsakanikas P, Nychas GJE. Features in visible and Fourier transform infrared spectra confronting aspects of meat quality and fraud. Food Chem 2024; 440:138184. [PMID: 38100963 DOI: 10.1016/j.foodchem.2023.138184] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2023] [Revised: 12/06/2023] [Accepted: 12/07/2023] [Indexed: 12/17/2023]
Abstract
Rapid assessment of microbiological quality (i.e., Total Aerobic Counts, TAC) and authentication (i.e., fresh vs frozen/thawed) of meat was investigated using spectroscopic-based methods. Data were collected throughout storage experiments from different conditions. In total 526 spectra (Fourier transform infrared, FTIR) and 534 multispectral images (MSI) were acquired. Partial Least Squares (PLS) was applied to select/transform the variables. In the case of FTIR data 30 % of the initial features were used, while for MSI-based models all features were employed. Subsequently, Support Vector Machines (SVM) regression/classification models were developed and evaluated. The performance of the models was evaluated based on the external validation set. In both cases MSI-based models (Root Mean Square Error, RMSE: 0.48-1.08, Accuracy: 91-97 %) were slightly better compared to FTIR (RMSE: 0.83-1.31, Accuracy: 88-94 %). The most informative features of FTIR for the case of quality were mainly in 900-1700 cm-1, while for fraud the features were more dispersed.
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Affiliation(s)
- Lemonia-Christina Fengou
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece.
| | - Anastasia E Lytou
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece.
| | - George Tsekos
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece.
| | - Panagiotis Tsakanikas
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece.
| | - George-John E Nychas
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece.
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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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3
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Changes in the chemical and physical characteristics of cow’s milk butter during storage: Effects of temperature and addition of salt. J Food Compost Anal 2017. [DOI: 10.1016/j.jfca.2017.07.032] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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4
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Cheng S, Wang N, Zhang J, Brennan C, Guan W, Wang Z. The effects of electron beam application on the microbiological stability and physical–chemical quality of mince beef (
M. longissimus Dorsi
) during cold storage. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13448] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Shuzhen Cheng
- Institute of Food Science and Technology, Chinese Academy of Agricultural SciencesBeijing, 100193 People's Republic of China
| | - Ning Wang
- College of Food Science and Engineering, Northwest Agriculture and Forestry UniversityYangling, 712100 People's Republic of China
| | - Jie Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural SciencesBeijing, 100193 People's Republic of China
| | - Charles Brennan
- Centre for Food Research and Innovation, Department of Wine, Food and Molecular BiosciencesLincoln UniversityLincoln, 85084 New Zealand
| | - Wenqiang Guan
- Institute of Food Science and Technology, Chinese Academy of Agricultural SciencesBeijing, 100193 People's Republic of China
- College of Biotechnology and Food Science, Tianjin University of CommerceTianjin, 300134 People's Republic of China
| | - Zhidong Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural SciencesBeijing, 100193 People's Republic of China
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Silva F, Domingues FC, Nerín C. Trends in microbial control techniques for poultry products. Crit Rev Food Sci Nutr 2017; 58:591-609. [PMID: 27438696 DOI: 10.1080/10408398.2016.1206845] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Fresh poultry meat and poultry products are highly perishable foods and high potential sources of human infection due to the presence of several foodborne pathogens. Focusing on the microbial control of poultry products, the food industry generally implements numerous preventive measures based on the Hazard Analysis and Critical Control Points (HACCP) food safety management system certification together with technological steps, such as refrigeration coupled to modified atmosphere packaging that are able to control identified potential microbial hazards during food processing. However, in recent years, to meet the demand of consumers for minimally processed, high-quality, and additive-free foods, technologies are emerging associated with nonthermal microbial inactivation, such as high hydrostatic pressure, irradiation, and natural alternatives, such as biopreservation or the incorporation of natural preservatives in packaging materials. These technologies are discussed throughout this article, emphasizing their pros and cons regarding the control of poultry microbiota and their effects on poultry sensory properties. The discussion for each of the preservation techniques mentioned will be provided with as much detail as the data and studies provided in the literature for poultry meat and products allow. These new approaches, on their own, have proved to be effective against a wide range of microorganisms in poultry meat. However, since some of these emergent technologies still do not have full consumer's acceptability and, taking into consideration the hurdle technology concept for poultry processing, it is suggested that they will be used as combined treatments or, more frequently, in combination with modified atmosphere packaging.
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Affiliation(s)
- Filomena Silva
- a CICS-UBI-Health Sciences Research Centre , University of Beira Interior , Covilhã , Portugal.,b I3A-Aragón Institute of Engineering Research , Zaragoza , Spain
| | - Fernanda C Domingues
- a CICS-UBI-Health Sciences Research Centre , University of Beira Interior , Covilhã , Portugal
| | - Cristina Nerín
- b I3A-Aragón Institute of Engineering Research , Zaragoza , Spain
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Méndez-Cid FJ, Lorenzo JM, Martínez S, Carballo J. Oxidation of edible animal fats. Comparison of the performance of different quantification methods and of a proposed new semi-objective colour scale-based method. Food Chem 2017; 217:743-749. [DOI: 10.1016/j.foodchem.2016.09.009] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2016] [Revised: 07/29/2016] [Accepted: 09/03/2016] [Indexed: 11/29/2022]
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Vlachos A, Arvanitoyannis IS, Tserkezou P. An Updated Review of Meat Authenticity Methods and Applications. Crit Rev Food Sci Nutr 2017; 56:1061-96. [PMID: 24915333 DOI: 10.1080/10408398.2012.691573] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
Adulteration of foods is a serious economic problem concerning most foodstuffs, and in particular meat products. Since high-priced meat demand premium prices, producers of meat-based products might be tempted to blend these products with lower cost meat. Moreover, the labeled meat contents may not be met. Both types of adulteration are difficult to detect and lead to deterioration of product quality. For the consumer, it is of outmost importance to guarantee both authenticity and compliance with product labeling. The purpose of this article is to review the state of the art of meat authenticity with analytical and immunochemical methods with the focus on the issue of geographic origin and sensory characteristics. This review is also intended to provide an overview of the various currently applied statistical analyses (multivariate analysis (MAV), such as principal component analysis, discriminant analysis, cluster analysis, etc.) and their effectiveness for meat authenticity.
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Affiliation(s)
- Antonios Vlachos
- a Department of Agriculture, Ichthyology, and Aquatic Environment, School of Agricultural Sciences, University of Thessaly , Volos , Hellas , Greece
| | - Ioannis S Arvanitoyannis
- a Department of Agriculture, Ichthyology, and Aquatic Environment, School of Agricultural Sciences, University of Thessaly , Volos , Hellas , Greece
| | - Persefoni Tserkezou
- a Department of Agriculture, Ichthyology, and Aquatic Environment, School of Agricultural Sciences, University of Thessaly , Volos , Hellas , Greece
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8
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Méndez-Cid FJ, Franco I, Martínez S, Carballo J. Lipid characteristics of dry-cured “Tocino” during the manufacturing process. Effects of salting intensity and ripening temperature. J Food Compost Anal 2016. [DOI: 10.1016/j.jfca.2016.07.005] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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9
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Comparison of Dried Plum Puree, Rosemary Extract, and BHA/BHT as Antioxidants in Irradiated Ground Beef Patties. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2013; 2013:360732. [PMID: 26904596 PMCID: PMC4745499 DOI: 10.1155/2013/360732] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 01/08/2013] [Accepted: 04/22/2013] [Indexed: 11/18/2022]
Abstract
Fresh ground beef patties with (1) no antioxidant (control), (2) 0.02% butylated hydroxyanisole/butylated hydroxytoluene (BHA/BHT), (3) 3% dried plum puree, or (4) 0.25% rosemary extract were aerobically packaged, irradiated at target doses of 0, 1.5, or 2.0 kGy (1.7 and 2.3 kGy actual doses), and stored at 4°C. The samples were evaluated for lipid oxidation on 0, 3, 7, 14, 21, and 28 days of storage after irradiation. When compared to the control, all antioxidant treatments were effective in retarding (P < 0.05) irradiation-induced lipid oxidation during storage as determined by 2-thiobarbituric acid reactive substances (TBARs) values. Rosemary extracts had the same antioxidant effect (P > 0.05) as BHA/BHT in irradiated and nonirradiated beef patties, followed by the dried plum puree treatment. Irradiation increased TBARs values, but no differences were noted in oxidation between irradiation dose levels.
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10
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Girolami A, Napolitano F, Faraone D, Braghieri A. Measurement of meat color using a computer vision system. Meat Sci 2013; 93:111-8. [DOI: 10.1016/j.meatsci.2012.08.010] [Citation(s) in RCA: 107] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2011] [Revised: 05/22/2012] [Accepted: 08/10/2012] [Indexed: 11/17/2022]
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11
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Costa ASH, Costa P, Bessa RJB, Lemos JPC, Simões JA, Santos-Silva J, Fontes CMGA, Prates JAM. Carcass fat partitioning and meat quality of Alentejana and Barrosã young bulls fed high or low maize silage diets. Meat Sci 2012; 93:405-12. [PMID: 23273443 DOI: 10.1016/j.meatsci.2012.10.010] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2012] [Revised: 10/15/2012] [Accepted: 10/25/2012] [Indexed: 10/27/2022]
Abstract
This study assessed the effect of breed and diet on carcass composition, particularly fat partitioning, and meat quality in young bulls. An experiment with forty young bulls from two phylogenetically distant Portuguese bovine breeds, Alentejana and Barrosã, fed two diets with different maize silage to concentrate ratios, but isoenergetic and isonitrogenous, was carried out until the animals reached 18 months of age. In the longissimus lumborum muscle, Barrosã bulls fed the low silage diet had the highest intramuscular fat (IMF) content. Bulls fed the low silage diet also had the highest IMF content in the semitendinosus muscle. Diet determined the proportions of total visceral fat and individual fat depots. Under these experimental conditions, it was shown that the genetic background is a major determinant of carcass composition and meat quality, and that the dietary differences studied had limited effect on carcass composition.
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Affiliation(s)
- Ana S H Costa
- CIISA, Faculdade de Medicina Veterinária, Universidade Técnica de Lisboa, Av. da Universidade Técnica, Pólo Universitário do Alto da Ajuda, 1300-477 Lisboa, Portugal
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12
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Liu Y, Lyon BG, Windham WR, Realini CE, Pringle TDD, Duckett S. Prediction of color, texture, and sensory characteristics of beef steaks by visible and near infrared reflectance spectroscopy. A feasibility study. Meat Sci 2012; 65:1107-15. [PMID: 22063693 DOI: 10.1016/s0309-1740(02)00328-5] [Citation(s) in RCA: 121] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2002] [Revised: 11/27/2002] [Accepted: 11/27/2002] [Indexed: 10/27/2022]
Abstract
Color, instrumental texture, and sensory attributes of steaks from 24 beef carcasses at 2, 4, 8, 14, and 21 days post mortem were predicted by visible/near infrared (visible/NIR) reflectance spectroscopy in 400-1080 nm region. Predicting the Hunter a, b, and E* yielded the coefficient of determination (R(2)) in calibration to be 0.78-0.90, and R(2) was between 0.49 and 0.55 for tenderness, Hunter L, sensory chewiness and juiciness. The prediction R(2) for tenderness was in the range of 0.22-0.72 when the samples were segregated according to the aging days. Based on partial least square (PLS) model predicted tenderness, beef samples were classified into tender and tough classes with a correct classification of 83%. Soft independent modeling of class analogy of principal component analysis (SIMCA/PCA) model of measured tenderness showed great promise in the classification of tender and tough meats with over 96% success.
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Affiliation(s)
- Yongliang Liu
- USDA, ARS, Richard B. Russell Research Center, Athens, GA 30604-5677, USA
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13
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14
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Effects of dietary antioxidants on the quality, fatty acid profile, and lipid oxidation of longissimus muscle in Kacang goat with aging time. Meat Sci 2011; 88:102-8. [DOI: 10.1016/j.meatsci.2010.12.009] [Citation(s) in RCA: 48] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2009] [Revised: 06/21/2010] [Accepted: 12/02/2010] [Indexed: 11/22/2022]
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15
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UTRILLA MARIACRISTINA, SORIANO ALMUDENA, RUIZ ANTONIAGARCÍA. QUALITY ATTRIBUTES OF PORK LOIN WITH DIFFERENT LEVELS OF MARBLING FROM DUROC AND IBERIAN CROSS. J FOOD QUALITY 2010. [DOI: 10.1111/j.1745-4557.2010.00352.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
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16
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Shelf-life extension of convenience meat products sold in Indian supermarkets by radiation processing. Radiat Phys Chem Oxf Engl 1993 2010. [DOI: 10.1016/j.radphyschem.2010.07.008] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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17
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Karami M, Alimon A, Sazili A, Goh Y. Meat Quality and Lipid Oxidation of Infraspinatus Muscle and Blood Plasma of Goats under Dietary Supplementation of Herbal Antioxidants. ACTA ACUST UNITED AC 2010. [DOI: 10.3923/javaa.2010.3039.3047] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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18
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Singh P, Wani AA, Goyal GK. Shelf-Life Extension of Fresh Ready-to-Bake Pizza by the Application of Modified Atmosphere Packaging. FOOD BIOPROCESS TECH 2010. [DOI: 10.1007/s11947-010-0447-9] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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19
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Haughton PN, Lyng JG, Morgan DJ, Cronin DA, Fanning S, Whyte P. Efficacy of high-intensity pulsed light for the microbiological decontamination of chicken, associated packaging, and contact surfaces. Foodborne Pathog Dis 2010; 8:109-17. [PMID: 20932088 DOI: 10.1089/fpd.2010.0640] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The efficacy of high-intensity light pulse (HILP) technology (3 Hz, maximum of 505 J/pulse, and a pulse duration of 360 μs) for the decontamination of raw chicken and associated packaging and surface materials was investigated. Its ability to reduce microbial counts on raw chicken through plastic films was also examined. Complete inactivation of Campylobacter spp., Escherichia coli, and Salmonella Enteritidis in liquid was achieved after 30 sec HILP treatment. Reductions of 3.56, 4.69, and 4.60 log₁₀ cfu/cm²) were observed after 5 sec HILP treatment of Campylobacter jejuni, E. coli, and Salmonella Enteritidis inoculated onto packaging materials and contact surfaces, respectively. The greatest reductions on inoculated chicken skin were 1.22, 1.69, and 1.27 log₁₀ cfu/g for C. jejuni, E. coli, and Salmonella Enteritidis, respectively. Corresponding reductions on inoculated skinless breast meat were 0.96, 1.13, and 1.35 log₁₀ cfu/g. The effectiveness of HILP treatment for reducing microbial levels on chicken increased as the film thickness decreased. HILP treatments of 2 sec did not significantly affect the color of raw chicken although treatments of 30 sec impacted color. This study has shown HILP to be an effective method for the decontamination of packaging and surface materials. Additionally, it has demonstrated the potential of HILP to be used as a decontamination method for packaged chicken.
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Affiliation(s)
- Pippa N Haughton
- Institute of Food & Health, School of Agriculture, Food Science, and Veterinary Medicine, University College Dublin, Dublin, Ireland
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Keklik N, Demirci A, Puri V. Decontamination of unpackaged and vacuum-packaged boneless chicken breast with pulsed ultraviolet light. Poult Sci 2010; 89:570-81. [DOI: 10.3382/ps.2008-00476] [Citation(s) in RCA: 66] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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21
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Sinanoglou VJ, Batrinou A, Konteles S, Sflomos K. Microbial population, physicochemical quality, and allergenicity of molluscs and shrimp treated with cobalt-60 gamma radiation. J Food Prot 2007; 70:958-66. [PMID: 17477267 DOI: 10.4315/0362-028x-70.4.958] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Frozen molluscs (squid, octopuses, and cuttlefish) and crustaceans (shrimp) were irradiated using a cobalt-60 gamma source, at different doses, in order to investigate the effects of gamma radiation on their microbial population, organoleptic characteristics, lipid profile, and tropomyosin content. Irradiation of shrimp and squid with either 2.5 or 4.7 kGy reduced mesophilic bacteria contamination to low or nondetectable levels, respectively, whereas irradiation of octopus and cuttlefish with the same doses reduced the bacterial population. Irradiation treatment had no significant (P > 0.05) effect on the total lipid content and the major detected classes of polar and neutral lipids, whereas it significantly (P < 0.05) increased the contents of neutral lipids in octopus mantle and in shrimp muscle and cephalothorax samples. The total fatty acid content and the omega-3: omega-6 fatty acid ration was not affected. A dose-dependent significant (P < 0.05) decrease in the ratio of polyunsaturated fatty acids:saturated fatty acids was observed. With the increase in radiation dose, redness (a) and yellowness (b) values showed a variation, whereas the lightness (L) value was significantly (P < 0.05) decreased in mollusc mantles and shrimp muscle and increased in shrimp cephalothorax. The total of color changes ( delta E) increased (P < 0.05) as the dose increased. Significant (P < 0.05) changes in textural properties were observed with radiation treatment in octopus tentacles and in squid and cuttlefish mantle. The amount of tropomyosin, which is the major mollusc and crustacean allergen in the irradiated organisms, was reduced by gamma radiation, depending on the dose.
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Affiliation(s)
- Vassilia J Sinanoglou
- Laboratory of Food Chemistry, Department of Food Technology, Technological Educational Institution of Athens, Ag. Spyridonos, 12210, Aegaleo, Greece
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Yan H, Lee E, Nam K, Min B, Ahn D. Effects of Dietary Functional Ingredients and Irradiation on the Quality of Cooked Turkey Breast Meat during Storage. J Food Sci 2006. [DOI: 10.1111/j.1750-3841.2006.00185.x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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23
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Gomes C, Da Silva P, Castell-Perez M, Moreira R. Quality and Microbial Population of Cornish Game Hen Carcasses as Affected by Electron Beam Irradiation. J Food Sci 2006. [DOI: 10.1111/j.1750-3841.2006.00135.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Carrasco A, Tárrega R, Ramírez M, Mingoarranz F, Cava R. Colour and lipid oxidation changes in dry-cured loins from free-range reared and intensively reared pigs as affected by ionizing radiation dose level. Meat Sci 2005; 69:609-15. [DOI: 10.1016/j.meatsci.2004.10.010] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2003] [Revised: 06/29/2004] [Accepted: 10/12/2004] [Indexed: 10/26/2022]
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