Effect of gamma irradiation on the microbial load, chemical and sensory properties of goat meat

Abstract

The present study was undertaken to assess the effects of gamma irradiation (0, 2, 4, and 6 kGy) on microbial, chemical, and sensory values of Jabaly Syrian goat meat during storage at 4 °C for 1, 3, 4, and 5 weeks. Irradiation was effective in reducing the microbial load and increasing the shelf-life of goat meat. The radiation doses required to reduce the microorganisms by 90 percent (D 10 ) in goat meat were 294 and 400 Gy for Salmonella and E. coli, respectively. The main fatty acids identified from the goat meat were oleic, stearic, and palmitic acids. No significant differences were observed in moisture, crude protein, crude fat, ash, pH value, fatty acids, total acidity, volatile basic nitrogen, and sensory properties (texture, flavour, colour, and taste) of irradiated and non-irradiated goat meat. Lipid peroxidation measured in terms of thiobarbituric acid-reactive substances (TBARS) increased on irradiation and chilled storage. Sensory evaluation showed no significant differences between irradiated and non-irradiated goat meat.

Effect of storage time and gamma irradiation on the chemical properties of olive (Olea europaea) oils

“…Some significant changes were observed during the creation of TBA in olive oil due to irradiation and storage, but the changes were within the standard limits given by the International Olive Council (International Olive Council, 2015). Our results, related to the TBA analyses are consistent with previous reports, which also reveal a slight difference in TBA value due to irradiation at 1, 2 and 3 kGy, and storage for 12 months of almond (Al-Bachir & Zeinou, 2014), pistachios (Al-Bachir, 2015b), and peanuts (AlBachir, 2015a).…”

“…The irradiations were carried out at room temperature (20 -25°C) and atmospheric pressure. The absorbed dose was determined using alcoholic chlorobenzene dosimeter (Al-Bachir & Zeinou, 2014).…”

Fatty Acid Contents of Gamma Irradiated Sesame (Sesamumindicum L.) Peanut (Arachishypogaea L.) and Sunflower (Helianthus annuus L.) Seeds

“…The lipid fraction of sesame, sunflower and peanut oil samples was extracted and FA methyl esters (FAME) were prepared [9]. The FAs content was determined by gas chromatography in a GC-17 a Shimadzu chromatograph (Shimadzu Corp., Koyoto, Japan) equipped with a flame ionization detector and a capillary column (CBP20-S25-050, Shimadzu, Australia).…”

“…Gamma-irradiation has wide range of applications in food technology [7][8][9]. Irradiation causes molecular changes, among which the formation of free radicals is one of the most important for a high fat content foods that in turn can change the fatty acid composition and consequently the fat functional benefits [9][10][11][12][13].…”

“…Irradiation causes molecular changes, among which the formation of free radicals is one of the most important for a high fat content foods that in turn can change the fatty acid composition and consequently the fat functional benefits [9][10][11][12][13]. The increase in free fatty acid was observed in beans and edible oils irradiated in the range of 1.0-20 kGy [14].…”