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Otoo EA, Ocloo FC, Appiah V. Effect of gamma irradiation on shelf life of smoked guinea fowl (Numida meleagris) meat stored at refrigeration temperature. Radiat Phys Chem Oxf Engl 1993 2022. [DOI: 10.1016/j.radphyschem.2022.110041] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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2
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Söbeli C, Uyarcan M, Kayaardı S. Pulsed UV-C radiation of beef loin steaks: Effects on microbial inactivation, quality attributes and volatile compounds. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2020.102558] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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3
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4
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The evaluation of gamma irradiation and cold storage for the reduction of Campylobacter jejuni in chicken livers. Food Microbiol 2019; 82:249-253. [DOI: 10.1016/j.fm.2019.02.014] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2018] [Revised: 02/25/2019] [Accepted: 02/25/2019] [Indexed: 11/21/2022]
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5
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Multi-Sip Time⁻Intensity Evaluation of Retronasal Aroma after Swallowing Oolong Tea Beverage. Foods 2018; 7:foods7110177. [PMID: 30366388 PMCID: PMC6262627 DOI: 10.3390/foods7110177] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2018] [Revised: 10/23/2018] [Accepted: 10/24/2018] [Indexed: 11/17/2022] Open
Abstract
In most cases, a meal cannot be finished with a single bite and sip. During eating and drinking, consumers receive dynamic food perceptions from sensory attributes in foods. Thus, we performed multi-sip time–intensity (TI) evaluation of sensory attribute. In each of ten trials, the participant evaluated continuously the intensity of retronasal aroma for 60 s after swallowing oolong tea. We compared the TI parameters (Imax: maximum intensity, Tmax: time point at which intensity reached the maximum value, AUC: area under the TI curve, Dplateau: duration between the first and last time points with values exceeding 90% of the maximum intensity, Rinc: rate of intensity increase between the first time points with values exceeding 5% and 90% of the maximum intensity, and Rdec: rate of intensity decrease between the last time points with values exceeding 5% and 90% of the maximum intensity) and TI curves among the ten trials, and approximated each TI curve with an exponential model. Some TI parameters (Imax, Tmax, AUC, and Rinc) differed significantly between the first and subsequent trials. The TI curve was significantly lower in the first trial than in the subsequent trials, and TI curve during the time from starting the evaluation to reaching maximum intensity was significantly lower in the second trial than in the subsequent trials. The time constant of the fitted exponential function revealed that the decay of retronasal aroma intensity was slightly faster in the second through fourth trials than in the first and the fifth through tenth trials. These results indicate that olfaction might be more perceptive while consumers sip a cup of the beverage.
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Torrico DD, Hutchings SC, Ha M, Bittner EP, Fuentes S, Warner RD, Dunshea FR. Novel techniques to understand consumer responses towards food products: A review with a focus on meat. Meat Sci 2018; 144:30-42. [DOI: 10.1016/j.meatsci.2018.06.006] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2018] [Revised: 06/05/2018] [Accepted: 06/07/2018] [Indexed: 02/07/2023]
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7
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Gotow N, Moritani A, Hayakawa Y, Akutagawa A, Hashimoto H, Kobayakawa T. Effect of a warm-up sample on stabilizing the performance of untrained panelists in time-intensity evaluation. J SENS STUD 2017. [DOI: 10.1111/joss.12309] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Naomi Gotow
- Human Informatics Research Institute, National Institute of Advanced Industrial Science and Technology (AIST), Tsukuba Central 6, 1-1-1 Higashi; Tsukuba Ibaraki 305-8566 Japan
| | - Ami Moritani
- Global R&D - Health Care, Kao Corporation, 2-3-1 Bunka, Sumida-ku; Tokyo 131-8501 Japan
| | - Yoshinobu Hayakawa
- Global R&D - Health Care, Kao Corporation, 2-3-1 Bunka, Sumida-ku; Tokyo 131-8501 Japan
| | - Akihito Akutagawa
- Global R&D - Health Care, Kao Corporation, 2-3-1 Bunka, Sumida-ku; Tokyo 131-8501 Japan
| | - Hiroshi Hashimoto
- Global R&D - Health Care, Kao Corporation, 2-3-1 Bunka, Sumida-ku; Tokyo 131-8501 Japan
| | - Tatsu Kobayakawa
- Human Informatics Research Institute, National Institute of Advanced Industrial Science and Technology (AIST), Tsukuba Central 6, 1-1-1 Higashi; Tsukuba Ibaraki 305-8566 Japan
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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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9
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Feng X, Moon SH, Lee HY, Ahn DU. Effect of irradiation on the parameters that influence quality characteristics of raw turkey breast meat. Radiat Phys Chem Oxf Engl 1993 2017. [DOI: 10.1016/j.radphyschem.2016.07.015] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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10
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Feng X, Lee EJ, Nam K, Jo C, Ko K, Ahn DU. Mechanisms of volatile production from amino acid esters by irradiation. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.01.006] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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11
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Modeling and optimization of the E-beam treatment of chicken steaks and hamburgers, considering food safety, shelf-life, and sensory quality. FOOD AND BIOPRODUCTS PROCESSING 2015. [DOI: 10.1016/j.fbp.2015.07.006] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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12
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Gautam RK, Nagar V, Shashidhar R. Effect of radiation processing in elimination of Klebsiella pneumoniae from food. Radiat Phys Chem Oxf Engl 1993 2015. [DOI: 10.1016/j.radphyschem.2015.06.016] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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13
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Kanatt SR, Chawla S, Sharma A. Effect of radiation processing on meat tenderisation. Radiat Phys Chem Oxf Engl 1993 2015. [DOI: 10.1016/j.radphyschem.2015.02.004] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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14
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Effects of kimchi and smoking on quality characteristics and shelf life of cooked sausages prepared with irradiated pork. Meat Sci 2013; 96:548-53. [PMID: 24013696 DOI: 10.1016/j.meatsci.2013.08.023] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2012] [Revised: 08/09/2013] [Accepted: 08/12/2013] [Indexed: 11/23/2022]
Abstract
The combined effects of kimchi powder (KP) and smoking (SM) on the quality characteristics and shelf life of cooked sausage prepared with 10 kGy irradiated pork (IP) were studied. The cooked sausages were formulated with single or combined treatment of 0.5% KP and SM (70°C for 30 min). IP+KP+SM treatment showed increased redness, hardness, gumminess, and chewiness, but decreased cooking yield. As for sensory evaluation, treatment with both KP and SM was effective to mask the radiolytic off-flavor. Moreover, the cooked sausage treated with both KP and SM had the highest color, flavor, and overall acceptance (P<0.05), where the differences of flavor patterns were verified by using an electronic nose. During chilled storage for 4 weeks, the combined treatment is effective to retard lipid oxidation, formation of volatile compound, and total microbial number due to the addition of KP. Therefore, usages of KP and SM can provide improved quality characteristics and shelf life of cooked sausage prepared with IP.
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León-Camacho M, García-Márquez I, Narváez-Rivas M, Gallardo E, Cabeza CM. Changes in the volatile compounds of pork loin (fresh and marinated) with different irradiation and packaging during storage. GRASAS Y ACEITES 2013. [DOI: 10.3989/gya.131412] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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16
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Du M, Ahn DU, Nam KC, Sell JL. Influence of dietary conjugated linoleic acid on volatile profiles, color and lipid oxidation of irradiated raw chicken meat. Meat Sci 2012; 56:387-95. [PMID: 22062169 DOI: 10.1016/s0309-1740(00)00067-x] [Citation(s) in RCA: 93] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
Forty-eight, 27-week-old White Leghorn hens were fed a diet containing 0, 1.25, 2.5 or 5.0% conjugated linoleic acid (CLA) for 12 weeks. At the end of the 12-week feeding trial, hens were slaughtered, and boneless, skinless breast and leg meats were separated from carcasses. Meats were ground through 9 and 3-mm plates, and patties were prepared. Patties prepared from each dietary treatment were divided into two groups and either vacuum- or aerobic-packaged. Patties were irradiated at 0 or 3.0 kGy using a linear accelerator and stored at 4°C. Samples were analyzed for thiobarbituric acid reactive substances, volatile profiles, color and odor characteristics at 0 and 7 days of storage. Dietary CLA reduced the degree of lipid oxidation in raw chicken meat during storage. The content of hexanal and pentanal in raw chicken meat significantly decreased as dietary CLA level increased. Irradiation accelerated lipid oxidation in meat with aerobic packaging, but irradiation effect was not as significant as that of the packaging. Dietary CLA treatment improved the color stability of chicken patties. Color a*-value of irradiated raw chicken meat was higher than that of the nonirradiated meat. Dietary CLA decreased the content of polyunsaturated fatty acid and increased CLA in chicken muscles, which improved lipid and color stability and reduced volatile production in irradiated and nonirradiated raw chicken meat during storage.
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Affiliation(s)
- M Du
- Department of Animal Science, Iowa State University, Ames, IA 50011-3150, USA
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17
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Ahn DU, Jo C, Olson DG. Analysis of volatile components and the sensory characteristics of irradiated raw pork. Meat Sci 2012; 54:209-15. [PMID: 22060690 DOI: 10.1016/s0309-1740(99)00081-9] [Citation(s) in RCA: 165] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/1999] [Accepted: 06/11/1999] [Indexed: 11/30/2022]
Abstract
Longissimus dorsi muscle strips, approximately 20 mm long, 40 mm wide, and 5 mm thick (4 g), of pig were randomly placed in a single layer into labeled bags (four strips per bag) and packaged either aerobically or under vacuum. Samples in the bags were irradiated at 0, 5, or 10 kGy and stored at 4°C for 5 days. Lipid oxidation, the amount and identity of volatile components and sensory characteristics of raw pork strips were determined at 0 and 5 days of storage. Irradiated muscle strips produced more 2-thiobarbituric acid reactive substances (TBARS) than nonirradiated only in aerobic packaging during storage. Irradiation had no effect on the production of volatiles related to lipid oxidation, but produced a few sulfur-containing compounds not found in nonirradiated meat. This indicates that the major contributor of off-odor in irradiated meat is not lipid oxidation, but radiolytic breakdown of sulfur-containing amino acids. Many of the irradiation-dependent volatiles reduced to 50 to 25% levels during the 5-days storage under aerobic conditions. Irradiated muscle strips produced stronger irradiation odor than nonirradiated, but no irradiation dose or storage effect was found. Irradiation had no negative effect on the acceptance of meat, and approximately 70% of sensory panels characterized irradiation odor as barbecued-corn-like odor.
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Affiliation(s)
- D U Ahn
- Department of Animal Science, Iowa State University, Ames, IA 50011-3150, USA
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18
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Kim YH, Nam KC, Ahn DU. Volatile profiles, lipid oxidation and sensory characteristics of irradiated meat from different animal species. Meat Sci 2012; 61:257-65. [PMID: 22060848 DOI: 10.1016/s0309-1740(01)00191-7] [Citation(s) in RCA: 71] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2001] [Revised: 09/04/2001] [Accepted: 09/04/2001] [Indexed: 11/30/2022]
Abstract
Irradiated meats produced more volatiles and higher 2-thiobarbituric acid reactive substances (TBARS) than nonirradiated regardless of animal species. Irradiation not only produced many new volatiles not found in nonirradiated meats but also increased the amounts of some volatiles found in nonirradiated meats. The amounts of volatiles in aerobically packaged irradiated meats decreased with storage while those of nonirradiated meats increased. TBARS values were the highest in beef loin, followed by turkey breast and pork loin regardless of irradiation, packaging, and storage time. TBARS of meats showed positive correlation with total volatiles, but preference scores between irradiated and nonirradiated were similar.
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Affiliation(s)
- Y H Kim
- Korea Food Research Institute, Songnam, Kyonggi-Do, South Korea
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19
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Kudra LL, Sebranek JG, Dickson JS, Mendonca AF, Zhang Q, Jackson-Davis A, Prusa KJ. Control of Campylobacter jejuni in chicken breast meat by irradiation combined with modified atmosphere packaging including carbon monoxide. J Food Prot 2012; 75:1728-33. [PMID: 23043819 DOI: 10.4315/0362-028x.jfp-12-178] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Campylobacter is one of the leading causes of human foodborne illnesses originating from meat and poultry products. Cross-contamination of this organism occurs in many poultry processing plants, and can occur in the kitchens and refrigerators of consumers. Therefore, new intervention strategies are needed for meat and poultry products to better protect consumers from this pathogen. Vacuum or modified atmosphere packaging is a common packaging technique used by the meat and poultry industry to extend the shelf life of meat products. In addition, irradiation has been well established as an antibacterial treatment to reduce pathogens on meat and poultry products. Irradiation in combination with high-CO(2) + CO modified atmosphere packaging (MAP) was investigated in this study for the control of Campylobacter jejuni in chicken breast meat. The radiation sensitivity (D(10)-value) of this foodborne pathogen in chicken breast meat was similar in vacuum or high-O(2) MAP (0.31 ± 0.01 kGy in vacuum packaging and 0.29 ± 0.03 kGy in MAP). C. jejuni survived in both vacuum and high-CO(2) MAP through 6 weeks of refrigerated storage. Irradiation was effective for eliminating C. jejuni from meat or poultry packaged in vacuum or MAP, and should reduce the chance of cross-contamination in retail stores or home kitchens. However, irradiated off-odor and sour aroma were observed for raw, irradiated chicken breast packaged with either vacuum or MAP. Therefore, additional means to mitigate quality changes appear necessary for these products.
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Affiliation(s)
- Li L Kudra
- Johnsonville Sausage, L.L.C., N6927 Johnsonville Way, Sheboygan Falls, Wisconsin 53085, USA
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20
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Nagar V, Bandekar JR. Effectiveness of radiation processing in elimination of Aeromonas from food. Radiat Phys Chem Oxf Engl 1993 2011. [DOI: 10.1016/j.radphyschem.2011.04.002] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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21
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Yang HS, Lee EJ, Moon SH, Paik HD, Ahn DU. Addition of garlic or onion before irradiation on lipid oxidation, volatiles and sensory characteristics of cooked ground beef. Meat Sci 2011; 88:286-91. [DOI: 10.1016/j.meatsci.2011.01.002] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2010] [Revised: 12/17/2010] [Accepted: 01/09/2011] [Indexed: 11/26/2022]
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22
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Yang HS, Lee EJ, Moon SH, Paik HD, Nam K, Ahn DU. Effect of garlic, onion, and their combination on the quality and sensory characteristics of irradiated raw ground beef. Meat Sci 2011; 89:202-8. [PMID: 21600702 DOI: 10.1016/j.meatsci.2011.04.020] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2011] [Revised: 04/11/2011] [Accepted: 04/20/2011] [Indexed: 11/17/2022]
Abstract
Irradiated raw ground beef had lower a*- and b*-values than nonirradiated ones regardless of garlic or onion treatment at 0 d. Irradiation increased TBARS values of control ground beef, but addition of 0.5% onion or 0.1% garlic+0.5% onion reduced oxidative changes during storage. Addition of garlic or onion greatly increased the amounts of sulfur compounds, but the increase was greater with garlic. With irradiation, the profiles and amounts of S-volatiles in raw ground beef changed significantly. However, the intensity of irradiation aroma in irradiated raw ground beef with garlic or onion was similar to that of the nonirradiated control. This indicated that some of the sulfur compounds unique to garlic or onion interacted with common sulfur compounds detected in irradiated meat and masked or changed the odor characteristics of irradiated raw ground beef. It was concluded that >0.5% onion or <0.01% garlic would be needed to mask or prevent irradiation aroma in irradiated raw ground beef.
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Affiliation(s)
- Han Sul Yang
- Department of Animal Science, Iowa State University, Ames, IA 50011-3150, USA
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23
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Galán I, García ML, Selgas MD. Effects of ionising irradiation on quality and sensory attributes of ready-to-eat dry fermented sausages enriched with folic acid. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2010.02534.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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24
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Sow T, Grongnet J. Sensory characteristics and consumer preference for chicken meat in Guinea. Poult Sci 2010; 89:2281-92. [DOI: 10.3382/ps.2010-00679] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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25
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Al-Bachir M, Farah S, Othman Y. Influence of gamma irradiation and storage on the microbial load, chemical and sensory quality of chicken kabab. Radiat Phys Chem Oxf Engl 1993 2010. [DOI: 10.1016/j.radphyschem.2010.02.010] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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26
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Cava R, Tárrega R, Ramírez R, Carrasco JA. Decolouration and lipid oxidation changes of vacuum-packed Iberian dry-cured loin treated with E-beam irradiation (5 kGy and 10 kGy) during refrigerated storage. INNOV FOOD SCI EMERG 2009. [DOI: 10.1016/j.ifset.2009.04.006] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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27
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Ismail H, Lee E, Ko K, Ahn D. Fat Content Influences the Color, Lipid Oxidation, and Volatiles of Irradiated Ground Beef. J Food Sci 2009; 74:C432-40. [DOI: 10.1111/j.1750-3841.2009.01207.x] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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28
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Johnson AM, Resurreccion A. Sensory profiling of electron-beam irradiated ready-to-eat poultry frankfurters. Lebensm Wiss Technol 2009. [DOI: 10.1016/j.lwt.2008.05.009] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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29
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Brewer M. Irradiation effects on meat flavor: A review. Meat Sci 2009; 81:1-14. [DOI: 10.1016/j.meatsci.2008.07.011] [Citation(s) in RCA: 142] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2008] [Accepted: 07/10/2008] [Indexed: 11/30/2022]
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30
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Nam K, Ahn D, Du M, Jo C. Lipid Oxidation, Color, Volatiles, and Sensory Characteristics of Aerobically Packaged and Irradiated Pork with Different Ultimate pH. J Food Sci 2008. [DOI: 10.1111/j.1365-2621.2001.tb16109.x] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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31
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32
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Al-Bachir M. Effect of gamma irradiation on the microbial load, chemical and sensory properties of borak: Prepared chilled meals. ACTA ALIMENTARIA 2007. [DOI: 10.1556/aalim.36.2007.1.4] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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33
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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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34
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Influence of rosemary–tocopherol/packaging combination on meat quality and the survival of pathogens in restructured irradiated pork loins. Meat Sci 2006; 74:380-7. [DOI: 10.1016/j.meatsci.2006.04.004] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2006] [Revised: 04/05/2006] [Accepted: 04/06/2006] [Indexed: 11/21/2022]
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35
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Yan HJ, Lee EJ, Nam KC, Min BR, Ahn DU. Effects of dietary functional ingredients and packaging methods on sensory characteristics and consumer acceptance of irradiated turkey breast meat. Poult Sci 2006; 85:1482-9. [PMID: 16903482 DOI: 10.1093/ps/85.8.1482] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
Raw and cooked breast patties from turkeys fed 8 different diets [control; 200 IU/kg of vitamin E (VE); 0.3 mg/kg of Se; 2.5% conjugated linoleic acids (CLA); 200 IU/kg of VE + 0.3 mg/kg of Se; 200 IU/kg of VE + 2.5% CLA; 0.3 mg/kg of Se + 2.5% CLA; and 200 IU/kg of VE + 0.3 mg/kg of Se + 2.5% CLA] were treated with 2 irradiation doses (0 and 1.5 kGy) and 2 packaging methods (vacuum and aerobic). Raw and cooked samples from 32 treatments were tested by 8 trained sensory panelists for turkey aroma and irradiation off-aroma. Based on the sensory scores, the 3 dietary treatments producing the most and the least off-aroma were selected and used for a consumer acceptance study. Sensory results of raw meat showed that turkey aroma was intense in aerobically packaged meat, whereas irradiation off-aroma was intense with vacuum packaging. Raw meats from dietary treatments containing CLA (CLA, VE + CLA, Se + CLA, VE + Se + CLA) had greater turkey aroma scores, whereas those containing VE (VE and VE + Se) had lower scores than the control. Dietary treatments containing VE (VE, VE + Se, VE + Se + CLA) significantly lowered (P < 0.05) irradiation off-aroma in raw turkey breast meat, whereas CLA increased it, especially when the meats were packaged aerobically. In cooked meat, however, irradiation and packaging had no effect on turkey meat aroma and irradiation off-aroma. Cooked meat from turkeys supplemented with VE (VE and VE + Se) had less (P < 0.05) irradiation off-odor than other dietary treatments. Dietary CLA increased the irradiation off-aroma in cooked meat, which could not be reduced, even when VE and Se were combined in the diet. Irradiation off-aroma of raw meat was not pleasant for most consumers, and dietary supplementation of VE and VE + Se improved consumer acceptance of irradiated raw meat. For cooked meat samples, consumers preferred both color and flavor of irradiated meat to nonirradiated meat.
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Affiliation(s)
- H J Yan
- Department of Animal Science, Iowa State University, Ames 50011-3150, USA
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NAM KC, MIN BR, LEE SC, CORDRAY J, AHN DU. Prevention of Pinking, Off-odor, and Lipid Oxidation in Irradiated Pork Loin Using Double Packaging. J Food Sci 2006. [DOI: 10.1111/j.1365-2621.2004.tb13360.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Rababah T, Hettiarachchy NS, Eswaranandam S, Meullenet JF, Davis B. Sensory Evaluation of Irradiated and Nonirradiated Poultry Breast Meat Infused with Plant Extracts. J Food Sci 2006. [DOI: 10.1111/j.1365-2621.2005.tb07162.x] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Balamatsia CC, Rogga K, Badeka A, Kontominas MG, Savvaidis IN. Effect of low-dose radiation on microbiological, chemical, and sensory characteristics of chicken meat stored aerobically at 4 degrees C. J Food Prot 2006; 69:1126-33. [PMID: 16715814 DOI: 10.4315/0362-028x-69.5.1126] [Citation(s) in RCA: 17] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
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 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 < 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.
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Affiliation(s)
- Christiana C Balamatsia
- Laboratory of Food Chemistry and Food Microbiology, Department of Chemistry, University of Ioannina, Ioannina 45110, Greece
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Koh KH, Lee SP, Whang K. Effects of Electron Beam Irradiation on Functional and Other Associated Properties of Pork Myofibrillar Salt-Soluble Proteins. Prev Nutr Food Sci 2006. [DOI: 10.3746/jfn.2006.11.1.073] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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Whang K, Jeong DK, Kim HI. Changes of SDS-PAGE Pattern of Pork Myofibrillar Proteins Induced by Electron Beam Irradiation. Prev Nutr Food Sci 2005. [DOI: 10.3746/jfn.2005.10.4.378] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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Lee E, Ahn D. Quality characteristics of irradiated turkey breast rolls formulated with plum extract. Meat Sci 2005; 71:300-5. [DOI: 10.1016/j.meatsci.2005.03.017] [Citation(s) in RCA: 53] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2004] [Revised: 03/22/2005] [Accepted: 03/22/2005] [Indexed: 11/25/2022]
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Application of Gamma Irradiation for the Microbiological Safety of Fried-Frozen Cheese Ball. ACTA ACUST UNITED AC 2005. [DOI: 10.3746/jkfn.2005.34.5.729] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Cava R, Tárrega R, Ramirez M, Mingoarranz F, Carrasco A. Effect of irradiation on colour and lipid oxidation of dry-cured hams from free-range reared and intensively reared pigs. INNOV FOOD SCI EMERG 2005. [DOI: 10.1016/j.ifset.2004.11.008] [Citation(s) in RCA: 17] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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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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Zhu M, Du M, Cordray J, Ahn DU. Control of Listeria monocytogenes Contamination in Ready-to-Eat Meat Products. Compr Rev Food Sci Food Saf 2005; 4:34-42. [DOI: 10.1111/j.1541-4337.2005.tb00071.x] [Citation(s) in RCA: 124] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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JOHNSON ADRIANNEM, REYNOLDS AESTES, CHEN JINRU, RESURRECCION A. CONSUMER ACCEPTANCE OF ELECTRON-BEAM IRRADIATED READY-TO-EAT POULTRY MEATS. J FOOD PROCESS PRES 2004. [DOI: 10.1111/j.1745-4549.2004.23037.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Effect of irradiation on the quality of turkey ham during storage. Meat Sci 2004; 66:63-8. [DOI: 10.1016/s0309-1740(03)00014-7] [Citation(s) in RCA: 37] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2002] [Revised: 12/04/2002] [Accepted: 12/04/2002] [Indexed: 11/23/2022]
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Nam KC, Ahn DU. Double-packaging is effective in reducing lipid oxidation and off-odor volatiles of irradiated raw turkey meat. Poult Sci 2003; 82:1468-74. [PMID: 12967262 DOI: 10.1093/ps/82.9.1468] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The effects of double packaging on lipid oxidation, color, and volatile production were determined to establish a modified packaging method to improve quality changes in irradiated raw turkey meat. Sliced raw turkey breast and thigh meats were aerobically, vacuum- or double (vacuum and aerobic)-packaged, electron beam irradiated at 2.5 kGy, and then stored under refrigerated temperature. For the double-packaged samples, the outer vacuum bags were removed after 5, 7, or 9 d of refrigerated storage. 2-Thiobarbituric acid-reactive substances (TBARS) values, volatile compounds, and color values of the samples were determined after 10 d of storage. Irradiation and aerobic packaging promoted production of aldehydes (propanal and hexanal) related to lipid oxidation in turkey breast and thigh meats. Vacuum-packaged irradiated samples retained S-volatile compounds (methanethiol, dimethyl sulfide, dimethyl disulfide, and dimethyl trisulfide), mainly responsible for the irradiation off-odor, during storage. Exposure of double-packaged irradiated turkey meats to aerobic conditions by removing outer vacuum bags a few days before the test was effective in controlling both lipid oxidation-dependent (aldehydes) and radiolytic off-odor (S-compounds) volatiles. The a* values of raw turkey breast and thigh meats increased by irradiation regardless of packaging conditions. The a* value of double-packaged meats was lower than that of the vacuum-packaged meats but was not significant. Thus, the use of double-packaging alone was not enough to reduce the pink color of irradiated raw turkey meat. When lipid oxidation and irradiation off-odor should be minimized without any additional additives, however, double packaging is an excellent method to be used for turkey meats.
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Affiliation(s)
- K C Nam
- Department of Animal Science, Iowa State University, Ames, Iowa 50011-3150, USA
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Jo CR, Han CD, Chung KH, Byun MW. Gamma Irradiation of Ready-to-Cook Bulgogi Improves Safety and Extends Shelf-Life without Compromising Organoleptic Qualities. Prev Nutr Food Sci 2003. [DOI: 10.3746/jfn.2003.8.2.191] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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