E‐Beam Irradiation for Improving the Microbiological Quality of Smoked Duck Meat with Minimum Effects on Physicochemical Properties During Storage

Abstract

This study was performed to evaluate the effect of different doses (0, 1.5, 3, and 4.5 kGy) of e-beam irradiation on the quality parameters (pH, Hunter's parameter, and heme pigment) and stability qualifiers (peroxide value [POV], thiobarbituric acid reactive substances [TBARSs], and total volatile basic nitrogen [TVBN]) of smoked duck meat during 40 d of storage under vacuum packaging at 4 °C. The initial populations of total bacteria (7.81 log CFU/g) and coliforms (5.68 log CFU/g) were reduced by approximately 2 to 5 log cycles with respect to irradiation doses. The results showed that pH, myoglobin, met-myoglobin, L , a , and b showed significant differences with respect to different doses and storage intervals; a and b did not vary significantly because of storage. Higher pH was found in samples treated with 4.5 kGy at 40 d, while the minimum was observed in nonirradiated samples at day 0 of storage. Higher POV (2.31 ± 0.03 meq peroxide/kg) and TBARS (5.24 ± 0.03 mg MDA/kg) values were found in 4.5 kGy-treated smoked meat at 40 d and the lowest was reported in 0 kGy-treated meat at initiation of storage (0 d). However, irradiation suppressed TVBN during storage and higher TVBN (7.09 ± 0.32 mg/100 mL) was found in duck meat treated with 0 kGy at 40 d. The electronic nose (e-nose) effectively distinguished flavor profiles during the different storage intervals. The results showed that different sensory attributes did not vary significantly with respect to the dose of irradiation. We conclude that low dose of e-beam irradiation and vacuum packaging is beneficial for safety and shelf life extension without affecting the sensory characteristics of smoked duck meat.

Quality and stability evaluation of chicken meat treated with gamma irradiation and turmeric powder

“…The results depicted that the treated chicken meat had higher values of TAB and coliforms in aerobic packaging as compared to vacuum packaging, while lower counts were found in the treated samples, which are in agreement with the findings of Montiel et al; [29] they reported that irradiation of 1 and 2 kGy doses significantly curtailed the total viable counts in smoked salmon by 2 and 2.4 log units, respectively. [30] reported that irradiation reduced the load of bacteria and improved the shelf life, which is in agreement with the results of our study. The results of our study are also in agreement with the outcomes of, [31] who reported that irradiation at 5°C reduced the natural flora on chicken skin from 10 4 -10 5 to 10-500 cells/7 cm 2.…”

“…The results showed that the treated samples of chicken meat have a lower content of Mb in aerobic packaging, but in the cases of MbO 2 and MMb, lower contents were found in vacuum packaging; however, a higher content of Mb was found in the untreated sample (control), and in MbO 2 and MMb, higher contents were found in treated samples, which is agreement with the findings of, [30] who reported that a higher level of Mb was found in the control samples on 0 day under aerobic packaging, but at 4.5 kGy the lowest level was found. In the samples that were irradiated with 4.5 kGy, higher levels of MbO 2 and MMb were found on the 40th day of storage under aerobic packaging, while in the non-irradiated control sample (0 kGy), low levels of MbO 2 and MMb were found on 0 day.…”

Assessment of Microbial and Radioactive Contaminations in Korean Cold Duck Meats and Electron-Beam Application for Quality Improvement

“…The results are in agreement with the findings of Kim et al (2013) who reported that application of e-beam dose to pork jerky led to the reduction in TAB count from 4.54 to 2.81 Log CFU/g. Recently, the results were further supported by the reports of An et al (2017) who depicted that there was reduction in TAB and coliforms were obtained in duck meat.…”

Influence of E‐beam irradiation on microbiological and physicochemical properties and fatty acid profile of frozen duck meat

“…These results are also concordant to the estimations of Arshad et al (2019), who reported that metmyoglobin contents significantly increased with the increase in the irradiation dose of 3 kGy in chicken meat. Furthermore, the results are supported by the outlines of An, Arshad, Jo, Chung, and Kwon (2017) who depicted that oxymyoglobin and metmyoglobin of the irradiated duck meat which was being smoked, increased significantly with the increase in the dose of irradiation (1.5-4.5 kGy).…”