Effect of Ionizing Radiation on Beef Bologna Containing Soy Protein Concentrate

Abstract

Soy protein concentrate (SPC), an extender, is a common additive in ready‐to‐eat (RTE) meat products. SPC contains antioxidants that could potentially interfere with the ability of ionizing radiation to eliminate Listeria monocytogenes from RTE meat products. When L. monocytogenes was inoculated into cooked beef bologna emulsion containing 0, 1.75, or 3.5% SPC the gamma radiation D10 values, at radiation doses of 0.5, 1.0, 1.5, 2.0, 2.5 and 3.0 kGy, were 0.66, 0.68, and 0.71kGy, respectively. Soluble antioxidant power, as determined by the Ferric Reducing Antioxidant Power (FRAP) assay was 1958, 3572, and 5494 mol in bologna emulsion containing 0, 1.75 and 3.5% SPC, respectively. Soluble antioxidant power was not affected by ionizing radiation. SPC did not prevent ionizing radiation induced lipid oxidation as determined by Thiobarbituric Acid Reactive Substance (TBARS) assay. Hunter color analysis of both unirradiated and irradiated bologna slices containing SPC indicated decreased a value as a result of irradiation, while the addition of SPC helped maintain b‐value and L‐value. The inclusion of SPC did not represent a barrier to ionizing radiation pasteurization of fine emulsion sausages for the parameters examined.

FORMULATION OF SOY‐BASED RTE FOODS INFLUENCES RADIATION SENSITIVITY OF LISTERIA MONOCYTOGENES AND POSTIRRADIATION PRODUCT SENSORY PROPERTIES1

“…In studes of beef bologna (Sommers et al 2001), orange juice (Niemira 200 1) and lettuce (Niemira et al 2002), the association of product antioxidant strength with bacterial radiation sensitivity has been variable. Sommers el al.…”

“…Ionizing radiation can effectively eliminate L. monocytogenes from a variety of foodproducts, includmg fr-ers (Sommers et al 2001). The pathogen's D,, value (amount of radiation necessary to reduce the population by 90%) can be mfluenced by the composition of the suspending food product (Niemira et al 2002;Sommers and Thayer 2000).…”

“…Ingredients which have a high antioxidant capacity, such as SPC, can sometimes scavenge the radolyhc compounds produced during irradiation processing, thereby protecting bacteria and increasing the doses needed to acheve target kill levels (Ho et al 1995;S h a m et al 2000). A recent study of beef bologna formulations amended with up to 3.5% SPC showed that the dose required to acheve a 5-log,, reduction of L. rnonocytogenes was significantly higher in formulations with greater antioxidant strength (Sommers et al 2001). Although meatless, soy-based frankfiuters present many of the same opportunities for postprocess contamination as meat-based frankfurters, studies of the D,, of L. rnonocytogenes in soy-based frankfurters are lackmg.…”

The use of irradiation in processed meat products

“…However, the degree of color change in irradiated cured meat products is minor compared with that of uncured processed products (Shahidi et al, 1991). The major color change in cured cooked products is fading (decrease in redness values) by irradiation (Jo et al, 1999;Sommers et al, 2001;Houser et al, 2005).…”

Effects of Irradiation on Survival and Growth of Listeria monocytogenes and Natural Microflora in Vacuum-Packaged Turkey Hams and Breast Rolls

“…Most of those reports, however, were focused on assessing the effectiveness of gamma irradiation in reducing L. monocytogenes in poultry and red meats and other foods (Patterson et al, 1993;Thayer et al, 1995Thayer et al, , 1998Gürsel and Gürakan, 1997;Thayer and Boyd, 2000;Sommers et al, 2001Sommers et al, , 2003Savvaidis et al, 2002). Electron beam irradiation is an emerging technology to control pathogen in foods, but few studies were conducted to determine the effectiveness of electron beam irradiation in eliminating L. monocytogenes (Fu et al, 1995;Shamsuzzaman et al, 1995;Tarte et al, 1996;Foong et al, 2004).…”