Effect of gamma-ray irradiation on the fatty acid profile of irradiated beef meat

Stefanova, Rayna; Toshkov, S; Vasilev, Nikola V.; Vassilev, Nikolay G.; Marekov, Ilko

doi:10.1016/j.foodchem.2010.12.155

Cited by 31 publications

(21 citation statements)

References 24 publications

(22 reference statements)

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“…Irradiation has been considered as the best method for control of pathogenic microorganisms in meat and meat products [8], which also improves the safety of a wide range of products and extends their useful life [9][10][11][12][13]. In 1997, the FDA approved using irradiation to treat meat for controlling the disease causing microorganisms, such as Escherichia Coli, Salmonella, Listeria and other food-borne pathogens [14].…”

Section: Introductionmentioning

confidence: 99%

Effect of Irradiation on Quality of Vacuum-Packed Spicy Beef Chops

Zhao

Zhang

Guo

et al. 2017

Journal of Food Quality

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To develop an alternative pasteurization process for the spicy beef jerky (SBJ), it was treated with irradiation doses of 0, 0.5, 1.5, 3, 4, 6, and 8 kGy and the sensory attributes, texture properties, drip loss, and the protein biological efficiency were studied. The results showed that lightness, drip loss, and off-odor of SBJ increased, while the hardness, chewiness, gumminess, color preference, and taste of SBJ decreased with the increase in irradiation dose. This tendency was obvious as the irradiation dose increased to 6 kGy and 8 kGy. The possible reason for these quality changes might be due to the free radicals produced by irradiation. This speculation is supported by the decrease of the content of capsanthin and the increase of the content of TBARS of SBJ with the increase in irradiation dose. The plate counts of treated SBJ indicated that 4 kGy was suitable for pasteurization of SBJ.

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Section: Introductionmentioning

confidence: 99%

Effect of Irradiation on Quality of Vacuum-Packed Spicy Beef Chops

Zhao

Zhang

Guo

et al. 2017

Journal of Food Quality

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“…Stefanova et al reported that there was an upward trend in saturated fatty acids as parallel to the dose increase, as compared to the results obtained from unexposed samples [40]. Chen et al determined that there was no effect on the amount of stearic acid in irradiation and storage during 10 days at 7°C after treatment of beef samples with varying amounts of irradiation [39].…”

Section: Stearic Acidmentioning

confidence: 96%

“…Stefanova et al [40], Chen et al [39] and Arıcı et al [34] found that a decrease in the amount of linoleic acid due to the increase in irradiation dose. Etyemez [55] and Pereira et al [56] found that fatty acids were not affected by the irradiation process and that there was no significant difference between the irradiated and non-irradiated control samples [57].…”

Section: Linoleic Acidmentioning

confidence: 99%

“…Stefanova et al report that irradiation with increasing doses from 2.5 kGy to 15 kGy to beef meat led to a reduction in the amount of PUFAs, but not to the content of oleic acid. It is well known that fat-containing foods are sensitive to irradiation applications, and that the irradiation of unsaturated fatty acyl groups in oils triggers via reactive the free radical formation, that the oil oxidation rate is directly related to the position and number of double bonds, and therefore the sensitivity to radiation is high, and oleic acid is more resistant to the free radicals because it is a MUFA [40].…”

Section: Saltmentioning

confidence: 99%

“…When comparing the results obtained at the end of the storage period to examine the effect of packing techniques on the amount of linolenic acid, it is seen that vacuum packed olives contained lower linolenic acid than MAP packaged olives in both the 2% salted and 4% salted groups of turning olives. Stefanova et al found that the gamma irradiation doses of 7.5 kGy, 10 kGy, and 15 kGy resulted in a decrease in PUFAs and that the amount of linolenic acid decreased due to the increase in the dose of irradiation [40]. Chen et al [39,55,56] indicate that the effect of irradiation on linolenic acid in their studies is not significant.…”

Section: Linolenic Acidmentioning

confidence: 99%

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Saturated and Unsaturated Fatty Acids Composition of Olive Oils Obtained from Less Salty Black Table Olives Preserved with Vacuum, MAP and Gamma Irradiation Technologies

Irmak¹,

Tokuşoğlu²

2017

J Nutr Food Sci

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In this project assessed the effect of preservation methods on shelf life and quality of table olives which processed two different methods as low salty (2-4%). For this purpose, black olives were processed two kinds of table olive processing techniques, fermented, then packed with Vacuum Pump (VP) and Modified Atmosphere Packaging (MAP), and applied gamma irradiation (1 kGy, 3 kGy, 5 kGy). Then olives stored under normal conditions for 8 months. In this study, gamma irradiation has been applied first time in extending the shelf-life of table olives in the marketing.The Olive oils obtained from less salty black table olives were studied. During storage of table olives, the change of the major fatty acids was determined. Processing methods, salt quantity and storage period have affected almost all the quality parameters of the olive oils which obtained from table olives. The dominating fatty acid of all processing methods was oleic acid with ranged between 70.71-75.59%.Oleic acid quantity wasn't decreased much during processing and storage. In this context, it is determined that the best preservation was performed by modified atmosphere packaging technology.

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Cobalt‐60 and electron beam irradiation‐induced lipid oxidation in largemouth bass (Micropterus salmoides)

Xiong

et al. 2020

J Sci Food Agric

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BACKGROUNDIrradiation can cause lipid oxidation of fish. This study aimed to examine the effect of radiation (method, dose and dose rate) on the acid value (AV), peroxide value (PV), thiobarbituric acid reactive substances (TBARS) content and fatty acid profile of fresh and freeze‐dried largemouth bass flesh.RESULTSAV, PV and TBARS presented a dose‐dependent increase in fish meat for both cobalt‐60 (60Co) and electron beam (EB) irradiation. With a 6 kGy dose of radiation, all measured indices in the 60Co group were significantly higher than those in the EB group (P < 0.05 or P < 0.01). With a 3 kGy dose of radiation, AV, PV and TBARS in the 200 Gy min−1 dose rate group were significantly lower than those in the 2 and 80 Gy min−1 groups (P < 0.05). After 60Co irradiation, AV, PV and TBARS in most fresh samples were significantly higher than those in freeze‐dried samples (P < 0.01). And 60Co irradiation decreased the unsaturated fatty acid (UFA) content in fresh samples and increased the UFA content in freeze‐dried samples. Our study indicated that 60Co irradiation, particularly at a low dose rate, accelerated lipid oxidation in fish meat. A large amount of muscle moisture enhances the amount of UFA loss in fish meat during 60Co irradiation.CONCLUSIONSA low dose (3 kGy) of EB irradiation, a high dose rate (200 Gy min−1) of 60Co irradiation or freeze‐drying treatment can alleviate the lipid oxidation of largemouth bass meat. © 2020 Society of Chemical Industry

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Effect of gamma-ray irradiation on the fatty acid profile of irradiated beef meat

Cited by 31 publications

References 24 publications

Effect of Irradiation on Quality of Vacuum-Packed Spicy Beef Chops

Effect of Irradiation on Quality of Vacuum-Packed Spicy Beef Chops

Saturated and Unsaturated Fatty Acids Composition of Olive Oils Obtained from Less Salty Black Table Olives Preserved with Vacuum, MAP and Gamma Irradiation Technologies

Cobalt‐60 and electron beam irradiation‐induced lipid oxidation in largemouth bass (Micropterus salmoides)

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