Effect of Low‐Dose Irradiation and Post‐Irradiation Cooking and Storage on the Thiamin Content of Fresh Pork

Jenkins, Ronald K.; Thayer, Donald W.; Hansen, Thomsen J.

doi:10.1111/j.1365-2621.1989.tb05135.x

Cited by 17 publications

(11 citation statements)

References 18 publications

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“…Diehl (1975) reported a 5% loss in thiamin of ground pork that had been electron-irradiated (1.0 kGy) at room temperature. Jenkins et al (1989) found thiamin losses for raw pork gamma irradiated at 0.57, 1.91, 3.76, 5.52, and 7.25 kGy were 7.7, 23.5, 38.1, 44.8 and 57.6%, respectively, compared to nonirradiated samples. However, losses of some vitamins, including thiamin by irradiation have been considered acceptable when those induced by thermal processing are higher than by irradiation (Thomas et al, 1981).…”

Section: Thiamin and Riboflavinmentioning

confidence: 92%

Chemical Changes After Irradiation and Post‐Irradiation Storage in Tilapia and Spanish Mackerel

Al-Kahtani

Abu‐Tarboush

Bajaber

et al. 1996

Journal of Food Science

122

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Influence of gamma irradiation (1.5-10 kGy) and post-irradiation storage up to 20 days at 2 ‫ע‬ 2ЊC on some chemical criteria of tilapia and Spanish mackerel were studied. Total volatile basic nitrogen formation was lower in irradiated fish than in the unirradiated. Irradiation also caused a larger increase in thiobarbituric acid values which continued gradually during storage. Some fatty acids decreased by irradiation treatments at all doses. Thiamin loss was more severe at higher doses (≥4.5 kGy), whereas riboflavin was not affected. Alpha and gamma tocopherols of tilapia and alpha, beta, gamma, and delta tocopherols, in Spanish mackerel, decreased with increased dose and continued to decrease during 20-day post-irradiation storage.

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Section: Thiamin and Riboflavinmentioning

confidence: 92%

Chemical Changes After Irradiation and Post‐Irradiation Storage in Tilapia and Spanish Mackerel

Al-Kahtani

Abu‐Tarboush

Bajaber

et al. 1996

Journal of Food Science

122

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“…Toxicological testing has demonstrated that these changes are representative of what occurs with other processing methods such as heating. Although irradiation leaves no detectable traces of radiolytic by-products, irradiation does negatively affect the level of some nutrients, especially the vitamins thiamin and riboflavin (Jenkins et al, 1989;Fox et al, 1995). In addition, vitamin K, essential for rats is almost completely destroyed by high radiation doses.…”

Section: Irradiated Foodsmentioning

confidence: 98%

Effects of gamma irradiated, cooked soy‐, beef‐, and soy/meat‐based diets in rats

Engeljohn¹,

Bell²,

Thayer³

et al. 1999

Ecology of Food and Nutrition

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Effects of gamma irradiated, cooked soy-, beef-, and soy/meat-based diets in rats, Ecology of Food and Nutrition, 38:5, There is increased demand for microbiologically safe foods. Ionizing energy (referred to as radiation pasteurization or irradiation) is effective in reducing the level of pathogenic organisms such as Salmonella, Trichinae, and Campylobacter which affect the health each year of many people. The irradiation of phytate (IP6), known to bind essential minerals in beef, soy, and soy-extended beef, at an absorbed dosage of less than 4 kilogray (kGy) caused no difference (P > 0.05) in the level of IP3-6 compared with non-irradiated samples. In a 3-wk study, 84 weanling rats (12 groups, 7 per group) consumed diets containing irradiated and non-irradiated soy, beef, and a soy-beef combination fed at 20% of the diet. There were no differences in liver and tibia mineral concentrations. * Corresponding author. 469 Downloaded by [University of Cambridge] at 03:42 02 June 2016 470 B.F. HARLAND ETAL.Moreover, there was no measurable effect on body weight, feed efficiency, survival of experimental animals, nor on any of the 4 blood or 7 biochemical parameters measured. In addition, the phytate:zinc and the [phytate xcalcium]:zinc molar ratios of the diets were calculated as an estimation of potential zinc deficiency. Microbiological tests, performed both before and after irradiation, on the soy-extended meat and meat patties used as dietary ingredients demonstrated a reduction in the bioload as a consequence of irradiation. Thus, irradiation at the dosage described above had no negative nutritional effects, was unable to enhance hydrolysis of phytate yet reduced the number of microorganisms in the animal food.

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“…The remaining portion was retained for vitamin and sensory analyses, as reported (Jenkins et al, 1989). Each sample was vacuum sealed within an All-Vat #13 barrier pouch, frozen rapidly at -50°C and stored frozen until analysis.…”

Section: Microbiological Analysismentioning

confidence: 99%

“…The microbial shelf life of vacuum-packaged pork was extended from 41 days to 90 days by a 3 kGy radiation dose. Jenkins et al (1989) investigated the effects of radiation dose, cooking, and post-irradiation storage on thiamin content of ground pork loin and microbial flora of raw meat. Results of treatments on thiamin content were reported (Jenkins et al, 1989).…”

Section: Introductionmentioning

confidence: 99%

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Low‐dose Gamma Irradiation and Refrigerated FStorage in vacua Affect Microbial Flora of Fresh Pork

Thayer¹,

Boyd²,

Jenkins³

1993

Journal of Food Science

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Vacuum-packaged ground fresh pork samples absorbed gamma radiation doses of 0. 0.57. 1.91. 3.76. 5.52. or 7.25 kGv at 2°C. Samolcs were analyzed'after i, 7, i4, 2i, 28, 'or 35 days itorage at 2"C'for presence and number of aerobic and anaerobic mesophiles and endospore formers, and aerobic psychrotrophs. Conventional plate counts did not detect surviving microflora in any sample that received an absorbed dose of 1.91 kGy or higher, even after refrigerated storage for up to 35 days. The microflora in the control were predominantly Gram-positive for the first 21 days; however, Serrutiu predominated at 28 and 35 days. Staphylococcus, Micrococcus, and yeast species predominated in samples that received 0.57 kGy.

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Effect of Low‐Dose Irradiation and Post‐Irradiation Cooking and Storage on the Thiamin Content of Fresh Pork

Cited by 17 publications

References 18 publications

Chemical Changes After Irradiation and Post‐Irradiation Storage in Tilapia and Spanish Mackerel

Chemical Changes After Irradiation and Post‐Irradiation Storage in Tilapia and Spanish Mackerel

Effects of gamma irradiated, cooked soy‐, beef‐, and soy/meat‐based diets in rats

Low‐dose Gamma Irradiation and Refrigerated FStorage in vacua Affect Microbial Flora of Fresh Pork

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