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Asmarani RR, Ujilestari T, Sholikin MM, Wulandari W, Damayanti E, Anwar M, Aditya S, Karimy MF, Wahono SK, Triyannanto E, Adli DN, Sujarwanta RO, Wahyono T. Meta-analysis of the effects of gamma irradiation on chicken meat and meat product quality. Vet World 2024; 17:1084-1097. [PMID: 38911085 PMCID: PMC11188876 DOI: 10.14202/vetworld.2024.1084-1097] [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: 12/21/2023] [Accepted: 04/23/2024] [Indexed: 06/25/2024] Open
Abstract
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.
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Affiliation(s)
- Raissha Rizqi Asmarani
- Graduate Student, Animal Science Faculty, Universitas Gadjah Mada, Sleman 55281, Indonesia
| | - Tri Ujilestari
- Research Center for Food Technology and Processing, National Research and Innovation Agency of Indonesia, Gunungkidul 55861, Indonesia
| | - Muhammad Miftakhus Sholikin
- Research Center for Animal Husbandry, National Research and Innovation Agency of Indonesia, Bogor 16911, Indonesia
- Animal Feed and Nutrition Modelling Research Group (AFENUE), IPB University, Bogor 16680, Indonesia
- Center for Tropical Animal Studies (CENTRAS), The Institute of Research and Community Empowerment of IPB (LPPM IPB), Bogor 16680, Indonesia
| | - Wulandari Wulandari
- Research Center for Animal Husbandry, National Research and Innovation Agency of Indonesia, Bogor 16911, Indonesia
| | - Ema Damayanti
- Research Center for Food Technology and Processing, National Research and Innovation Agency of Indonesia, Gunungkidul 55861, Indonesia
| | - Muslih Anwar
- Research Center for Food Technology and Processing, National Research and Innovation Agency of Indonesia, Gunungkidul 55861, Indonesia
| | - Siska Aditya
- Research Center for Food Technology and Processing, National Research and Innovation Agency of Indonesia, Gunungkidul 55861, Indonesia
| | - Mohammad Faiz Karimy
- Research Center for Food Technology and Processing, National Research and Innovation Agency of Indonesia, Gunungkidul 55861, Indonesia
| | - Satriyo Krido Wahono
- Research Center for Food Technology and Processing, National Research and Innovation Agency of Indonesia, Gunungkidul 55861, Indonesia
| | - Endy Triyannanto
- Department of Animal Products Technology, Animal Science Faculty, Universitas Gadjah Mada, Sleman 55281, Indonesia
| | - Danung Nur Adli
- Department of Feed and Animal Nutrition, Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia
| | - Rio Olympias Sujarwanta
- Department of Animal Products Technology, Animal Science Faculty, Universitas Gadjah Mada, Sleman 55281, Indonesia
| | - Teguh Wahyono
- Research Center for Food Technology and Processing, National Research and Innovation Agency of Indonesia, Gunungkidul 55861, Indonesia
- Animal Feed and Nutrition Modelling Research Group (AFENUE), IPB University, Bogor 16680, Indonesia
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Ameer A, Seleshe S, Kang SN. Effect of Various Doses of Electron Beam Irradiation Treatment on the Quality Characteristics of Vacuum-Packed Dry Fermented Sausage during Refrigerated Storage. Prev Nutr Food Sci 2022; 27:323-334. [PMID: 36313059 PMCID: PMC9585401 DOI: 10.3746/pnf.2022.27.3.323] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2022] [Revised: 06/24/2022] [Accepted: 06/24/2022] [Indexed: 11/23/2022] Open
Abstract
In this study, we investigated the effect of electron beam irradiation on the physicochemical, microbiological, and sensory attributes of dry fermented sausage during 8 weeks of refrigerated storage at 4°C. The five doses of e-beam irradiation applied were: 0 kGy (control) and 1, 2, 3, and 4 kGy. All the experimental treatments led to a significant decrease in pH values during the storage period of 60 days (P<0.05). The 2-kGy treatment caused a significant (P<0.05) decrease in pH value, bacterial growth (total plate count, Listeria monocytogenes, Salmonella Typhimurium, and Escherichia coli), and thiobarbituric acid-reactive substances values than other irradiated fermented sausage batches during the study. Irradiation did not affect the water activity value of the fermented sausage samples. For color characteristics, 3 kGy exhibited significantly lower (P<0.05) L* (lightness) values than other irradiation treatments. A similar trend of significantly lower (P<0.05) a* (redness) and b* (yellowness) values was observed in all irradiated treatments than in the control. All the treatments showed no significant differences (P>0.05) in scores in sensory attributes (color and sourness); however, fermented sausage irradiated with 3 kGy had the highest sensory characteristics (overall acceptability) at the end of the storage period. In conclusion, 1, 2, and 3 kGy irradiation treatments can be beneficial for inhibiting lipid oxidation, controlling microbial growth, and maintaining sensory attributes of fermented sausage during storage, thereby enhancing their food safety and shelf stability.
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Affiliation(s)
- Ammara Ameer
- Department of Animal Resource, Daegu University, Gyeongbuk 38453, Korea
| | - Semeneh Seleshe
- Department of Animal Resource, Daegu University, Gyeongbuk 38453, Korea
| | - Suk Nam Kang
- Department of Animal Resource, Daegu University, Gyeongbuk 38453, Korea,
Correspondence to Suk Nam Kang, E-mail:
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Adrah K, Adegoke SC, Tahergorabi R. Physicochemical and microbial quality of coated raw and oleogel-fried chicken. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112589] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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4
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Study of oleogel as a frying medium for deep-fried chicken. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01237-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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5
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Quality characteristics of carabeef nuggets as affected by pomegranate rind powder. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9832-2] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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Shahidi F, de Camargo AC. Tocopherols and Tocotrienols in Common and Emerging Dietary Sources: Occurrence, Applications, and Health Benefits. Int J Mol Sci 2016; 17:E1745. [PMID: 27775605 PMCID: PMC5085773 DOI: 10.3390/ijms17101745] [Citation(s) in RCA: 179] [Impact Index Per Article: 22.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2016] [Revised: 10/05/2016] [Accepted: 10/13/2016] [Indexed: 12/11/2022] Open
Abstract
Edible oils are the major natural dietary sources of tocopherols and tocotrienols, collectively known as tocols. Plant foods with low lipid content usually have negligible quantities of tocols. However, seeds and other plant food processing by-products may serve as alternative sources of edible oils with considerable contents of tocopherols and tocotrienols. Tocopherols are among the most important lipid-soluble antioxidants in food as well as in human and animal tissues. Tocopherols are found in lipid-rich regions of cells (e.g., mitochondrial membranes), fat depots, and lipoproteins such as low-density lipoprotein cholesterol. Their health benefits may also be explained by regulation of gene expression, signal transduction, and modulation of cell functions. Potential health benefits of tocols include prevention of certain types of cancer, heart disease, and other chronic ailments. Although deficiencies of tocopherol are uncommon, a continuous intake from common and novel dietary sources of tocopherols and tocotrienols is advantageous. Thus, this contribution will focus on the relevant literature on common and emerging edible oils as a source of tocols. Potential application and health effects as well as the impact of new cultivars as sources of edible oils and their processing discards are presented. Future trends and drawbacks are also briefly covered.
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Affiliation(s)
- Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL A1B 3X9, Canada.
| | - Adriano Costa de Camargo
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL A1B 3X9, Canada.
- Department of Agri-Food Industry, Food & Nutrition, "Luiz de Queiroz" College of Agriculture, University of São Paulo, Piracicaba 13418-900, Brazil.
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Cichoski AJ, Moura HC, Silva MS, Rampelotto C, Wagner R, Barin JS, Vendruscolo RG, Dugatto JS, Athayde DR, Dalla Costa MA. Oxidative and Microbiological Profiles of Chicken Drumsticks Treated with Ultraviolet-C Radiation. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12529] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Alexandre J. Cichoski
- Department of Food Science and Technology; Federal University of Santa Maria; 97105-900 Santa Maria RS Brazil
| | - Heloísa C. Moura
- Department of Food Science and Technology; Federal University of Santa Maria; 97105-900 Santa Maria RS Brazil
| | - Marianna S. Silva
- Department of Food Science and Technology; Federal University of Santa Maria; 97105-900 Santa Maria RS Brazil
| | - Cristine Rampelotto
- Department of Food Science and Technology; Federal University of Santa Maria; 97105-900 Santa Maria RS Brazil
| | - Roger Wagner
- Department of Food Science and Technology; Federal University of Santa Maria; 97105-900 Santa Maria RS Brazil
| | - Juliano S. Barin
- Department of Food Science and Technology; Federal University of Santa Maria; 97105-900 Santa Maria RS Brazil
| | - Raquel G. Vendruscolo
- Department of Food Science and Technology; Federal University of Santa Maria; 97105-900 Santa Maria RS Brazil
| | - Jonas S. Dugatto
- Department of Food Science and Technology; Federal University of Santa Maria; 97105-900 Santa Maria RS Brazil
| | - Dirceu R. Athayde
- Department of Food Science and Technology; Federal University of Santa Maria; 97105-900 Santa Maria RS Brazil
| | - Marco A. Dalla Costa
- Department of Electric Energy Processing; Federal University of Santa Maria; 97105-900 Santa Maria RS Brazil
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Jairath G, Chatli MK, Sahoo J, Biswas AK. Effect of packaging methods and crude aloe vera gel (Aloe vera barbadensis miller) on the storage quality of enrobed goat meat bites. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:3730-8. [PMID: 26028757 PMCID: PMC4444882 DOI: 10.1007/s13197-014-1433-4] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/21/2014] [Accepted: 06/02/2014] [Indexed: 11/28/2022]
Abstract
The storage stability of enrobed goat meat bites (EGMB) incorporated with 3 % crude aloe vera (AV) gel was evaluated under aerobic (T-1; unenrobed control product, T-2; enrobed AV treated product) and modified atmospheric packaging (MAP, 50:50, CO2 and N2) (T-3; unenrobed control product, T-4; enrobed AV treated product) at 4 ± 1 °C for 42 days on the basis of physico-chemical, microbiological and sensory attributes. The pH value was higher, whereas water activity (aW) was lower in enrobed and MAP product. Thiobarbituric acid reacting substances (TBARS) and free fatty acid (FFA) values were significantly (P < 0.05) lower in MAP packaged (T-3) and AV treated products (T-2 and T-4) products than aerobic packaged (T-1), however it followed an increasing trend in all the products throughout storage. Instrumental colour and textural profile attributes were better maintained in MAP products than others. The sensory panellists graded T-4 'good to very good' even on Day 42, whereas T-1 was acceptable only up to 28 days. Standard Plate Count (SPC) was significantly (P < 0.05) lower in MAP products than aerobic packaged products. Results concluded that EGMB treated with AV gel can be successfully stored more than 42 days under MAP conditions without affecting its physico-chemical, textural, microbiological and sensory attributes.
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Affiliation(s)
- Gauri Jairath
- />Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, 141004 Punjab India
| | - Manish K. Chatli
- />Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, 141004 Punjab India
| | - Jhari Sahoo
- />Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, 141004 Punjab India
| | - Ashim K. Biswas
- />Division of Post-Harvest Technology, CARI, Izatnagar, Bareilly, 243122 UP India
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Maltar-Strmečki N, Ljubić-Beer B, Laškaj R, Aladrović J, Džaja P. Effect of the gamma radiation on histamine production, lipid peroxidation and antioxidant parameters during storage at two different temperatures in sardine (Sardina pilchardus). Food Control 2013. [DOI: 10.1016/j.foodcont.2013.03.046] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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10
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Improvement in the quality of ground chevon during refrigerated storage by tocopherol acetate preblending. Meat Sci 2012; 56:403-13. [PMID: 22062171 DOI: 10.1016/s0309-1740(00)00072-3] [Citation(s) in RCA: 55] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/1999] [Revised: 10/15/1999] [Accepted: 05/02/2000] [Indexed: 11/21/2022]
Abstract
A study was conducted on α-tocopherol acetate (TA) preblending at 0, 6, 8, 10, 12 and 14 ppm levels with ground chevon (GC) obtained from adult male Beetal×Black Bengal goat carcasses, to identify the optimum level of TA required for improving the quality of the meat during refrigerated storage. It was observed that the GC samples preblended with 10 ppm TA had significantly (P<0.05) higher WHC%, colour score, odour score and lower metmyoglobin (MMb) per cent, TBARS number, peroxide value, free fatty acids per cent and psychrotrophic plate count as compared to other TA levels. All the quality parameters studied showed a highly significant (P<0.01) correlation (r-value) between each other. A strong relationship was observed between TBARS number and MMb% during refrigerated storage. A regression equation (Y=0.2800+0.0055X, where Y=TBARS number, X=MMb%) was established. It was concluded that 10 ppm TA was the optimum level for preblending with ground chevon, which extends the shelf life of the meat up to 7 days as compared to 3 days in the control samples during refrigerated storage.
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11
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Contini C, Katsikogianni M, O'Neill F, O'Sullivan M, Dowling D, Monahan F. PET trays coated with Citrus extract exhibit antioxidant activity with cooked turkey meat. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2012.02.009] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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12
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Oxidative and color stability of cooked ground pork containing lotus leaf (Nelumbo nucifera) and barley leaf (Hordeum vulgare) powder during refrigerated storage. Meat Sci 2011; 87:12-8. [DOI: 10.1016/j.meatsci.2010.08.011] [Citation(s) in RCA: 52] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2010] [Revised: 08/22/2010] [Accepted: 08/24/2010] [Indexed: 11/23/2022]
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13
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RABABAH T, OVER K, HETTIARACHCHY N, HORAX R, ESWARANANDAM S, DAVIS B, DICKSON J, NIEBUHR S. INFUSION OF PLANT EXTRACTS DURING PROCESSING TO PRESERVE QUALITY ATTRIBUTES OF IRRADIATED CHICKEN BREASTS OVER 9 MONTHS STORAGE AT −20C. J FOOD PROCESS PRES 2010. [DOI: 10.1111/j.1745-4549.2009.00381.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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14
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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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15
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Inhibition of lipid oxidation in refrigerated and frozen salted raw minced chicken breasts with electron beam irradiated almond skin powder. Meat Sci 2008; 80:1326-32. [DOI: 10.1016/j.meatsci.2008.06.010] [Citation(s) in RCA: 65] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2008] [Revised: 06/12/2008] [Accepted: 06/12/2008] [Indexed: 11/20/2022]
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O'Bryan CA, Crandall PG, Ricke SC, Olson DG. Impact of irradiation on the safety and quality of poultry and meat products: a review. Crit Rev Food Sci Nutr 2008; 48:442-57. [PMID: 18464033 DOI: 10.1080/10408390701425698] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
For more than 100 years research on food irradiation has demonstrated that radiation will make food safer and improve the shelf life of irradiated foods. Using the current food safety technology, we may have reached the point of diminishing returns even though recent figures from the CDC show a significant drop in the number of foodborne illnesses. However, too many people continue to get sick and die from eating contaminated food. New and under utilized technologies such as food irradiation need to be re-examined to achieve new levels of safety for the food supply. Effects of irradiation on the safety and quality of meat and poultry are discussed. Irradiation control of the principle microbial pathogens including viruses, the differences among at-risk sub-populations, factors affecting the diminished rate of improvement in food safety and published D values for irradiating raw meat and poultry are presented. Currently permitted levels of irradiation are probably not sufficient to control pathogenic viruses. Typical gram-negative spoilage organisms are very sensitive to irradiation. Their destruction leads to a significant increase in the acceptable shelf life. In addition, the destruction of these normal spoilage organisms did not provide a competitive growth advantage for irradiation injured food pathogens. Another of the main focuses of this review is a detailed compilation of the effects of most of the food additives that have been proposed to minimize the negative quality effect of irradiation. Most of the antimicrobials and antioxidants used singly or in combination produced an increased lethality of irradiation and a decrease in oxidation by-products. Combinations of dosage, temperature, dietary and direct additives, storage temperature and packaging atmosphere can produce meats that the average consumer will find indistinguishable from non-irradiated meats. A discussion of the production of unique radiological by-products is also included.
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Affiliation(s)
- Corliss A O'Bryan
- Department of Food Science, University of Arkansas, Fayetteville, AR 72704, USA
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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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18
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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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Lee JY, Kunz B. The antioxidant properties of baechu-kimchi and freeze-dried kimchi-powder in fermented sausages. Meat Sci 2005; 69:741-7. [DOI: 10.1016/j.meatsci.2004.11.006] [Citation(s) in RCA: 35] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2003] [Revised: 01/09/2004] [Accepted: 11/06/2004] [Indexed: 11/16/2022]
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21
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Sommers CH, Fan X. Antioxidant power, lipid oxidation, color, and viability of Listeria monocytogenes in beef bologna treated with gamma radiation and containing various levels of glucose. J Food Prot 2002; 65:1750-5. [PMID: 12430697 DOI: 10.4315/0362-028x-65.11.1750] [Citation(s) in RCA: 20] [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
Ionizing radiation can be used to pasteurize ready-to-eat (RTE) meat products. Thermal processing of RTE meats that contain dextrose results in the production of antioxidants that may interfere with ionizing radiation pasteurization of RTE meat products. Beef bologna was manufactured with dextrose concentrations of 0, 2, 4, 6, and 8%. Antioxidant activity, as measured by the Ferric Reducing Antioxidant Power assay, increased with dextrose concentration but was unaffected by ionizing radiation. Lipid oxidation increased significantly in irradiated bologna (4 kGy) that contained dextrose. Hunter color analysis indicated that the addition of dextrose reduced the ionizing radiation-induced loss of redness (a-value) but promoted the loss of brightness (L-value). The radiation resistance, D10-value, of Listeria monocytogenes that was surface-inoculated onto bologna slices was not affected by dextrose concentration. L. monocytogenes strains isolated from RTE meats after listeriosis outbreaks were utilized. Increased antioxidant activity generated by thermal processing of dextrose in fine emulsion sausages does not present a barrier to radiation pasteurization of RTE meats. However, a high dextrose concentration in combination with gamma irradiation increases lipid oxidation significantly.
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Affiliation(s)
- Christopher H Sommers
- US Department of Agriculture, Agricultural Research Service, NAA, Eastern Regional Research Center, Wyndmoor, Pennsylvania 19038, USA.
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Use of gamma-irradiation technology in combination with edible coating to produce shelf-stable foods. Radiat Phys Chem Oxf Engl 1993 2002. [DOI: 10.1016/s0969-806x(01)00517-5] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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23
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Ouattara B, Sabato SF, Lacroix M. Combined effect of antimicrobial coating and gamma irradiation on shelf life extension of pre-cooked shrimp (Penaeus spp.). Int J Food Microbiol 2001; 68:1-9. [PMID: 11545208 DOI: 10.1016/s0168-1605(01)00436-6] [Citation(s) in RCA: 132] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
The present study was conducted to evaluate the combined effect of low-dose gamma irradiation and antimicrobial coating on the shelf life of pre-cooked shrimp (Penaeus spp.). Antimicrobial coatings were obtained by incorporating various concentrations of thyme oil and trans-cinnamaldehyde in coating formulations prepared from soy or whey protein isolates. Coated shrimps were stored at 4 +/- 1 degrees C under aerobic conditions and were periodically evaluated for aerobic plate counts (APCs) and Pseudomonas putida. Sensory evaluations were performed for appearance, odor, and taste using a hedonic test. Results showed that gamma irradiation and coating treatments had synergistic effects (p < or = 0.05) in reducing the APCs and P. putida with at least a 12-day extension of shelf life. Without irradiation, the inhibitory effects of the coating solutions were closely related to the concentration of thyme oil and trans-cinnamaldehyde. No detrimental effects of gamma irradiation on organoleptic parameters (appearance, odor, and taste) were observed. However, incorporation of thyme oil and trans-cinnamaldehyde reduced the acceptability scores for taste and odor.
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Affiliation(s)
- B Ouattara
- Canadian Irradiarian Center, Research Center in Microbiology and Biotechnology, INRS-Institut Armand-Frappier, Laval, Quebec
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24
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Moure A, Cruz JM, Franco D, Domı́nguez J, Sineiro J, Domı́nguez H, José Núñez M, Parajó J. Natural antioxidants from residual sources. Food Chem 2001. [DOI: 10.1016/s0308-8146(00)00223-5] [Citation(s) in RCA: 727] [Impact Index Per Article: 31.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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25
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Johnson S, Sebranek J, Olson D, Wiegand B. Irradiation in Contrast to Thermal Processing of Pepperoni for Control of Pathogens: Effects on Quality Indicators. J Food Sci 2000. [DOI: 10.1111/j.1365-2621.2000.tb10275.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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26
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Jo C, Ahn D. Production of Volatile Compounds from Irradiated Oil Emulsion Containing Amino Acids or Proteins. J Food Sci 2000. [DOI: 10.1111/j.1365-2621.2000.tb16059.x] [Citation(s) in RCA: 103] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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27
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Jo C, Ahn D. Volatiles and Oxidative Changes in Irradiated Pork Sausage with Different Fatty Acid Composition and Tocopherol Content. J Food Sci 2000. [DOI: 10.1111/j.1365-2621.2000.tb15992.x] [Citation(s) in RCA: 66] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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