Effects of gamma irradiation on the biogenic amines in pepperoni with different packaging conditions

Kim, Jae Hyun; Ahn, Hyun Joo; Lee, Ju Woon; Park, Hyun Jin; Ryu, Gi-Hyung; Kang, Il Jun; Byun, Myung Woo

doi:10.1016/j.foodchem.2004.02.026

Cited by 49 publications

(40 citation statements)

References 31 publications

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“…Food irradiation has been used for the purposes of inhibition of sprouting, destruction of food borne insects and parasites, delay of physiological ripening and extension of shelf life or improvement of food qualities (Kim et al 2005). Though the establishment cost of food irradiation plant is very high, the operational cost is lower than most of other preservation methods.…”

Section: Introductionmentioning

confidence: 99%

Effect of gamma radiation on the sensory, chemical and microbiological changes in two strains of climbing perch (Anabas testudineus, Bloch 1792)

Chakraborty

Mustafa

Alam

et al. 2013

J. Asiat. Soc. Bangladesh, Sci.

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The quality of gamma irradiated climbing perch was assessed in respect of sensory (organoleptic score), biochemical (TMA and TVN) and microbiological (TBC, TMC, TYC, TCC and Salmonella) tests. Two different doses of gamma irradiation (2 kGy and 6 kGy) were applied while preserving at -20 0 C. The quality changes were observed for 60 days storage period at six time intervals (1, 7, 15, 30, 45 and 60 days). It was found that the quality of all fish deteriorated with the progress of storage period. The values of all the parameters assessed were higher in non-irradiated fish than that of irradiated fish. No significant differences were observed among the parameters of Thai and Indigenous strain. The most desirable condition for both strains was found in samples treated with 6 kGy irradiation.

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Section: Introductionmentioning

confidence: 99%

Effect of gamma radiation on the sensory, chemical and microbiological changes in two strains of climbing perch (Anabas testudineus, Bloch 1792)

Chakraborty

Mustafa

Alam

et al. 2013

J. Asiat. Soc. Bangladesh, Sci.

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“…histamine, tyramine, putrescine, cadaverine, spermidine and spermine) could be found-meat and meat products are known to contain all such BAs (Koehler and Eitenmiller 1978;Nakamura et al 1993;Santos-Buelga et al 1986;Shalaby 1993Shalaby , 1996. Kim et al (2005) reported 6 different biogenic amines in pepperoni sausage (viz. putrescine, cadaverine, β-phenylethylamine, spermidine, spermine and tyramine).…”

Section: Resultsmentioning

confidence: 99%

“…Note that Brink-ten et al (1990) claimed that 10-80 mg/kg of tyramine is toxic in foods. Kim et al (2005) reported that tyramine in vacuum-and CO 2 /N 2 -packaged pepperoni underwent a significant reduction by 30 days upon γ-irradiation. Tabor and Tabor (1984) and Pegg (1986) claimed that spermidine and spermine are ubiquitous components of meat.…”

Section: Resultsmentioning

confidence: 99%

“…This may be the reason why irradiation can increase the contents of certain BAs. However, Kim et al (2005) stated that direct breakdown of BAs in meat products is likely less extensive than indirect reduction, which is achieved through depletion of the initial microbial load effected by irradiation. On the other hand, the spermidine level was reduced in irradiated pepperoni sausage under air and vacuum conditions, by 30 days of storage, whereas, spermine in pepperoni irradiated at 5 kGy and 10 kGy, and maintained under an atmosphere of CO 2 /N 2 , exhibited significantly higher levels than their air-packaged counterparts by the same storage time (Kim et al 2005).…”

Section: Resultsmentioning

confidence: 99%

“…Gamma-irradiation has indeed a positive impact upon reduction of viable numbers of microorganisms and viruses; furthermore, it appears to reduce nitrosamine formation from nitrite in meat products, as well as overall allergenicity in protein-rich foods (Byun et al 2000;Ahn et al 2002;Byun et al 2002). Significant progress has recently been made in using γ-irradiation to reduce the levels of BAs in food Kim et al 2005;Min et al 2007a, b). Safer apparatus and more extensive knowledge on the effects upon the food matrix, and eventually upon human health, of γ-irradiation has led to a significant growth of the US market of irradiated fresh and frozen meat over the latest decade.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Effect of irradiation and storage on biogenic amine contents in ripened Egyptian smoked cooked sausage

Rabie

Toliba

2011

J Food Sci Technol

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The effects of γ-irradiation upon the biogenic amine inventory in Egyptian smoked cooked sausages were investigated for the first time during storage for up to 90 days at 4°C. Typical contents of biogenic amines in non-irradiated sausages ranged between 125.50 and 596.18 mg/kgDW; irradiation with 4 and 6 kGy decreased said total contents to 105.20-94.82 and 104.98-26.44 mg/kgDW respectively, by the end of storage. Putrescine and cadaverine were the major amines in non-irradiated samples-where it accounted for 33% and 29% respectively, of the total by 90 days; however, tyramine dominated in irradiated samples with 2, 4 and 6 kGy, where it accounted for 44, 52 and 42%. On the other hand, the histamine content in non-irradiated sausage by 90 days of storage (i.e. 109.12 mg/kgDW) clearly exceeded the maximum allowable of 50 mg/kg, unlike happened in their irradiated counterparts. Therefore, the dramatic reduction observed in the histamine levels suggests use of this preservation technique for that traditional meat food.

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Toxicological Safety of Irradiated Foods

Sommers

Delincée

Smith

et al. 2006

Food Irradiation Research and Technology

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Effects of gamma irradiation on the biogenic amines in pepperoni with different packaging conditions

Cited by 49 publications

References 31 publications

Effect of gamma radiation on the sensory, chemical and microbiological changes in two strains of climbing perch (Anabas testudineus, Bloch 1792)

Effect of gamma radiation on the sensory, chemical and microbiological changes in two strains of climbing perch (Anabas testudineus, Bloch 1792)

Effect of irradiation and storage on biogenic amine contents in ripened Egyptian smoked cooked sausage

Toxicological Safety of Irradiated Foods

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