Effect of gamma irradiation on shelf life and quality of Broiler meat

Rima, F. J.; Sadakuzzaman, M; Hossain, Mohammad Alamgir; Ali, Muhammad; Hashem, MA

doi:10.3329/sja.v17i1.42768

Cited by 19 publications

(16 citation statements)

References 12 publications

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“…The result showed that all treatment parameters were decreased significantly (p<0.05) but DM increased significantly (p<0.05) than control and BHT group. The present result contracted the earlier findings (Rima et al, 2019;Siddiqua et al, 2018). Most preferable DM content was observed at T 3 group.…”

Section: Sensory Evaluationsupporting

confidence: 90%

Effect of Different Level of Lemon Extract on Quality and Shelf Life of Chicken Meatballs During Frozen Storage

et al. 2021

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The aim of the current study was to find out the effect of adding different levels of lemon extract to the chicken meatballs. Fresh lemon extract was incorporated into freshly prepared meatball and compared with 0.01 % beta hydroxyl toluene (BHT) and control (without antioxidant). For this purpose, chicken meatball samples were divided into four treatment groups; viz. T0 (Control), T1 (0.01% BHT), T2 (0.5 % lemon extract) and T3 (1 % lemon extract). The study was conducted in completely randomized factorial design. The samples were analyzed for determination of sensory, proximate components, physicochemical, biochemical and microbiological qualities at 0, 30th and 90th days of preservation. Color, flavor, Juiciness, tenderness and overall acceptability increased significantly (p<0.05) among different treatment groups than control and BHT group but decreased at different days of intervals. Dry matter (DM) content decreased significantly (p<0.05) with different treatment levels than control and BHT group and increased with days of intervals. Crude protein (CP), ether extract (EE) and Ash of all treatments were decreased significantly (p<0.05) among different treatment groups. Raw pH, cooked pH and cooking loss were decreased significantly (p<0.05) with different treatment levels than control and BHT group and decreased with days of intervals. Free fatty acid (FFA), peroxide value (POV) and thiobarbituric acid reactive substances (TBARS) value were decreased significantly (p<0.05) with different treatment levels than that of control and BHT group and increased with days of intervals. Total viable count (TVC), total coli form count (TCC) and total yeast mould count (TYMC) decreased significantly (p<0.05) at different treatment levels than that of control and BHT group. Therefore, it can be concluded that 1 % lemon extract for formulation of value-added chicken meatballs was enriched source as natural antioxidant. SAARC J. Agri., 18(2): 139-156 (2020)

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Section: Sensory Evaluationsupporting

confidence: 90%

Effect of Different Level of Lemon Extract on Quality and Shelf Life of Chicken Meatballs During Frozen Storage

et al. 2021

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“…The color value was decreased significantly with storage time which supported to the findings of Haque et al (2017). In case of days of intervals sensory evaluation had significant (p<0.01) effect on color, flavor, tenderness, juiciness and overall acceptability but interaction between treatment and days of interval had no any significant (p>0.05) effect which was in close agreement with the findings of Habiba et al (2021) and Rima et al (2019).…”

Section: Sensory Evaluationsupporting

confidence: 90%

“…There were found positive significant effect among the DM, CP, EE, and moisture between treatment and days of interval except ash content. Rima et al (2019) found increased of CP and EE as per increasing level of irradiated doses. These results were similar to the present study.…”

Section: Proximate Coponentsmentioning

confidence: 76%

“…Many authors studied the effect of irradiation in different days of interval with BHA and natural antioxidant on shelf life and quality of different types of meat like chicken meat (Islam et al, 2019;Disha et al, 2020), broiler meat (Rima et al, 2019), beef meatball (Islam et al, 2018;Jahan et al, 2018;Bithi et al, 2020), beef (Haque et al, 2017) and mutton (Islam et al, 2021). Only a sporadic research was found on irradiation of various meats.…”

Section: Introductionmentioning

confidence: 99%

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Combined effect of irradiation and butylated hydroxyanisole on shelf life and quality of beef at ambient temperature

Sadakuzzaman¹,

Hossain²,

Rahman³

et al. 2021

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The study was aimed to evaluate the effect of gamma irradiation and butylated hydroxyanisole (BHA) on meat quality traits and safety of beef. Samples were divided into four treatment groups treated with 0.01% BHA and gamma ray having T0 (Control), T1 (3 kGy), T2 (5 kGy) and T3 (7 kGy), respectively. The analyses were conducted at 0, 3, 5 and 7 days of interval. The study was conducted in completely randomized factorial (CRD) design. Traits evaluated were color value (L*, a*, b*), pH, drip loss, cooking loss, ERV and WHC, DM, moisture, CP, fat, ash, thiobarbituric acid reactive substances (TBARS), peroxide value (POV), free fatty acid (FFA), total coliform count (TCC), total viable count (TVC) and total yeast mould count (TYMC). Color, flavor, tenderness, juiciness and overall acceptability were significantly differed (p<0.01) for days of intervals. Positive and significant interaction (p<0.01) between treatment and days of interval was found for color value (L*, a*, b*), drip loss, cooking loss, ERV, WHC except raw pH. There were found positive and significant interaction (p<0.01) between treatment and days of interval for DM, CP, FFA and TBARS except POV. The TYMC and staphylococcus were significantly decreased (p<0.05) at different treatment groups compared to control group. Salmonella non-significantly (p>0.05) increased and staphylococcus significantly (p<0.01) decreased with increasing irradiated doses in beef. Hence, it may be concluded that BHA treated irradiated beef had a potential effect of shelf life to maintain quality and safety aspect of beef.

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“…The moulds and yeast growing on meat are aerobic whereas bacteria thriving in meat could be aerobic, anaerobic or facultative (Jay et al, 2008). Several researchers had tried to increase the shelf life of meat and meat products through different processes such as refrigeration (Rahman et al, 2017), curing (Woods et al, 2009), Drying (Akhter et al, 2009), irradiation (Haque et al, 2017;Islam et al, 2018Islam et al, , 2019Islam et al, and 2021Rima et al, 2019) and by adding natural antioxidants (Bithi et al, 2020;Disha et al, 2020;Saba et al, 2018;Jahan et al, 2018;Siddiqua et al, 2018;Hashem et al, 2021). The process of freezing may decrease the number of microorganisms during storage.…”

Section: Introductionmentioning

confidence: 99%

Food grade vinegar acts as an effective tool for short-term meat preservation

Sarker¹,

Hashem²,

Azad³

et al. 2021

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The study was designed to evaluate the physico-chemical, microbial and sensorial quality of beef incorporated with different levels of vinegar at refrigerated storage (4±1ºC). Fresh beef samples were divided into three different batches i.e. T0 = control (without vinegar), T1 = 5% vinegar and T2 = 10% vinegar. The samples were evaluated for sensory properties (color and flavor), physico-chemical properties (pH, cooking loss, FFA, POV and TBARS) and microbial counts (TVC, TCC and TYMC) on 0, 7 and 14 days of storage at 4ºC. The obtained results showed that addition of different levels of vinegar significantly (p<0.05) influenced on sensory, physico-chemical and microbiological properties compared to control samples. Comparatively better color and flavor were found in T1 and T2 respectively among the treatments (p<0.05). Lower pH was observed in T1 and T2 compared to control treatment. POV, FFA and TBARS values were found better in T1, whereas the other treatments fluctuated slightly. The lowest microbial counts were significantly lower in higher vinegar treated groups along with at different day’s intervals in TVC, TCC and TYMC (p<0.01). It might be stated from the experiment that vinegar is a means of fresh beef preservation for a short time. From this study, it also concluded that 10% vinegar is effective for short term preservation of beef satisfactorily at refrigerated condition.

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Effect of gamma irradiation on shelf life and quality of Broiler meat

Cited by 19 publications

References 12 publications

Effect of Different Level of Lemon Extract on Quality and Shelf Life of Chicken Meatballs During Frozen Storage

Effect of Different Level of Lemon Extract on Quality and Shelf Life of Chicken Meatballs During Frozen Storage

Combined effect of irradiation and butylated hydroxyanisole on shelf life and quality of beef at ambient temperature

Food grade vinegar acts as an effective tool for short-term meat preservation

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