Effects of gamma irradiation and frozen storage on microbial, chemical and sensory quality of chicken meat in Iran

Javanmard, Majid Emami; Rokni, N D; Bokaie, Saied; Shah-Hosseini, GR

doi:10.1016/j.foodcont.2005.02.008

Cited by 68 publications

(44 citation statements)

References 23 publications

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“…Initial TBC of the noodles treated with EBI at 1.0 kGy, 2.0 kGy, 3.0 kGy, 4.0 kGy, and 5.0 kGy was significantly decreased by 0.66, 1.69, 2.76, 3.73, and 4.46 log CFU/g compared to the control group (p < .05), respectively(Fig. A, TBC (total bacterial counts); B, MYC (mold and yeast counts) which was in good agreement with previous results that irradiation dose of 3.0 kGy produced immediate reduction of 4 log units of the total aerobic plate counts in ground beef(Javanmard, Rokni, Bokaie, & Shahhosseini, 2006). Although the TBC of fresh noodles significantly increased along with the extension of storage time in all samples (p < .05), EBI could obviously slow the growth of the spoilage microorganisms.…”

supporting

confidence: 91%

Effects of electron‐beam irradiation on inoculated Listeria innocua, microbiological and physicochemical quality of fresh noodles during refrigerated storage

Shi

Zhao

Song

et al. 2019

Food Science & Nutrition

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As a nonthermal sterilization technology, electron‐beam irradiation (EBI) has attracted great interests for microbial inactivation in food preservation. In this study, the inactivation of inoculated Listeria innocua, natural microbiota, and quality of fresh noodles treated by EBI during refrigerated storage were evaluated. Results showed that the initial L. innocua population (6.38 log CFU/g) was significantly reduced to an undetectable level by treatment with 3.0 kGy EBI. Moreover, treatment with 3 kGy EBI significantly reduced the initial total bacteria counts and fungal counts (mold and yeast) from 5.66 and 3.15 log CFU/g to 2.90 and 2.11 log CFU/g, respectively. However, along with the storage process, the inoculated L. innocua and natural microbiota were recovered resulting in the increased populations of the spoilage microorganisms. Increasing the dose of EBI to 4.0 kGy or 5.0 kGy, the L. innocua population was inhibited to the undetectable level and the microbiological quality of the fresh noodles was kept in the acceptable level during the 28 day storage. In addition, changes of the physicochemical indicators including pH value, color, cooking characteristics, texture, and sensory of fresh noodles treated with EBI were delayed during storage. These results reveal that EBI treatment can improve the microbiological safety and shelf life of fresh noodles without impairing quality.

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supporting

confidence: 91%

Effects of electron‐beam irradiation on inoculated Listeria innocua, microbiological and physicochemical quality of fresh noodles during refrigerated storage

Shi

Zhao

Song

et al. 2019

Food Science & Nutrition

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“…Javanmard et al (2006) also used a combination of technologies for conservation (hurdles) and found that chicken samples irradiated with 5kGy and maintained at −18°C remained microbiologically stable for 9 mo. Al-Bachir et al (2010) did not detect the presence of HAMB in ready-to-eat chicken pieces irradiated with doses of 4 and 6 kGy after 2-mo storage under refrigeration.…”

Section: Resultsmentioning

confidence: 99%

“…Gamma irradiation is an effective process for reducing or eliminating microbial contamination, consequently increasing the shelf life of poultry meat (Lacroix and Ouattata, 2004;Min et al, 2007;Chouliara et al, 2008;Al-Bachir et al, 2010). Meat products have usually been treated with doses up to 10 kGy (Javanmard et al, 2006;Balamatsia et al, 2007;Al-Bachir et al, 2010). However, the use of doses between 10 and 50 kGy can be an effective method for sterilizing food products (Molins, 2001;Yun et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Microbiological quality and biogenic amines in ready-to-eat grilled chicken fillets under vacuum packing, freezing, and high-dose irradiation

et al. 2014

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The combined effects of cooking, vacuum packing, freezing, and high-dose gamma irradiation in the microbiological conservation and in biogenic amine (BA) contents of ready-to-eat grilled breast chicken fillets are investigated in this work. After seasoning, cooking, and vacuum packing, one-third of the samples were stored at -25°C (T1). The remaining two-thirds were treated with 48 kGy, one-third being stored at -25°C (T2) and the other one-third kept at room temperature (T3). All samples were periodically analyzed to determine growth of heterotrophic aerobic mesophilic bacteria (HAMB) and levels of BA (tyramine, TYM; putrescine, PUT; cadaverine, CAD; spermidine, SPD; histamine, HYM; and spermine, SPM). Variance analysis was performed to determine significant changes in the measured data. Grilling caused HAMB counts in seasoned samples to drop from 5.3 log cfu/g to zero. In addition, no viable HAMB cells were detected in the samples throughout the 12-mo storage time. Regarding the BA analyses, the highest mean levels were measured for SPM and CAD with significantly higher levels (P < 0.05) being determined in nonirradiated samples (T1). Furthermore, significantly lower mean levels for the total content of BA were observed in the irradiated samples. Relative to T1 (7.5 ± 1.5 mg/kg), the figures were 47 ± 23% for T2 and 60 ± 25% for T3, mostly due to loss of CAD by radiolysis. Therefore, it can be concluded that the combination of grilling, vacuum packing, freezing, and high-dose gamma irradiation efficiently eliminated HAMB, while sustaining acceptable levels of BA in ready-to-eat chicken breast fillets throughout the 12 mo of storage at room temperature.

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“…The combination of frozen storage for 9 months and irradiation of chicken meat with doses of 0.75, 3.0, and 5.0 kGy resulted in reductions of microbial loads, thus extending shelf-life of meat (Javanmard et al 2006). No significant differences in sensory and chemical properties during freezing storage in chicken meat were observed.…”

Section: Microbiological Safety and Nutritional Adequacymentioning

confidence: 95%

Irradiation of Food, Current Legislation Framework, and Detection of Irradiated Foods

2010

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The review covers description of food irradiation process, the current status of global legislation background in the field of irradiated foodstuffs, and the state of detection methods up-to-date available based on physical, chemical, biological, and microbiological changes in irradiated foods. Special emphasis was put on European Standards for the detection of irradiated foods adopted by the European Committee for Standardization, CEN (known as CEN Standards). These standards concerning the correct application of different techniques for the identification of various kinds of food and food ingredients treated with ionizing radiation have been accepted by Codex Alimentarius as Codex Standards. Analytical methods are necessary to control irradiated food products, therefore making enforcement of accurate labeling regulations. Labeling will enhance consumer confidence by providing assurance of the consumer's right to choose. In addition, the knowledge of radiationinduced physicochemical changes in foodstuffs provides scientific basis for the wholesomeness estimation of irradiated foods. The technology of food irradiation is a valuable means for ensuring microbiological food safety, therefore extending the shelf-life of a wide range of foods and reducing losses from spoiling and pests. Decreasing losses is particularly essential from the global distribution and food storage point of view. Food irradiation is applicable to fresh, dried or frozen foods with the purpose of antimicrobial treatments for spices, herbs, and dried vegetable seasonings, insect disinfestations, and control of pathogenic bacteria in poultry meat, red meat, shell eggs, seafood, and sprouting of tubers and bulbs like potatoes and onions. However, the utility of the technology of food irradiation remains still controversial because of negative public and industry perception of "nuclear technology" and the wholesomeness of irradiated foods. For that reason, this review is intended to provide proper scientific information on the safety, advantages, and limitations of food irradiation compared to the existing conventional food processing techniques, legal backgrounds, including labeling regulations for identifying irradiated foods based on the detection methods. Scientifically documented information could increase the level of education and acceptance of irradiated foodstuffs by consumers, food processors, and government agencies.

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Effects of gamma irradiation and frozen storage on microbial, chemical and sensory quality of chicken meat in Iran

Cited by 68 publications

References 23 publications

Effects of electron‐beam irradiation on inoculated Listeria innocua, microbiological and physicochemical quality of fresh noodles during refrigerated storage

Effects of electron‐beam irradiation on inoculated Listeria innocua, microbiological and physicochemical quality of fresh noodles during refrigerated storage

Microbiological quality and biogenic amines in ready-to-eat grilled chicken fillets under vacuum packing, freezing, and high-dose irradiation

Irradiation of Food, Current Legislation Framework, and Detection of Irradiated Foods

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