Effects of irradiation source and dose level on quality characteristics of processed meat products

Ham, Youn-Kyung; Kim, Hyun‐Wook; Hwang, Ko-Eun; Song, Dong-Heon; Kim, Yong-Jae; Choi, Yun‐Sang; Song, Beom‐Seok; Park, Jong-Heum; Kim, Cheon-Jei

doi:10.1016/j.radphyschem.2016.09.010

Cited by 47 publications

(28 citation statements)

References 24 publications

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“…The previously obtained results were also explained and backed up with the help of other studies (Ahmed et al, ; Chouliara, Savvaidis, Panagiotakis, & Kontominas, ). Recently, Ham et al () demonstrated that doses of e‐beam like 2.5, 5, 7.5, and 10 kGy completely removed the total aerobic bacteria from cooked beef patties, which is in agreement with our findings.…”

Section: Resultssupporting

confidence: 93%

Influence of E‐beam irradiation on microbiological and physicochemical properties and fatty acid profile of frozen duck meat

Arshad

Kwon

Ahmad

et al. 2020

Food Science & Nutrition

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This study investigated the effect of different doses (0, 3, and 7 kGy) of e‐beam on the microbiological and physicochemical qualities and the profile of fatty acids of the frozen duck meat (FDM). Electron beam at the dose of 3 kGy showed more than 2 log and 1 log cycles of reduction in the total bacterial (TAB) and coliform counts (TCC), respectively. The results indicated an increase in the TBARS values (1.50 ± 0.02 mg MDA/kg), peroxide value (0.83 ± 0.04 meq peroxide/kg), and total volatile base nitrogen (1.31 ± 0.16 mg/100 ml), but no effect on the sensory parameters. Irradiation lowered the lightness (L*) (31.87 ± 0.98) and redness (a*) (11.04 ± 0.20) values but elevated the metmyoglobin content in FDM. In addition, irradiation had no effect on the benzopyrene content; however, a reduction was observed in the vitamin A (0.239 ± 0.015 µg/g) and vitamin E (1.847 ± 0.075 µg/g) contents of the FDM samples. There were no trans‐fatty acids present in the treated (irradiated) as well as the untreated (nonirradiated) meat samples (FDM), whereas the fatty acid content decreased in irradiated samples, in contrast with the nonirradiated control. Electronic nose clearly discriminated between the nonirradiated and irradiated FDM based on principal component analysis. It is concluded that the e‐beam successfully improved the microbial quality of FDM with slight changes in physicochemical properties, but without altering its sensory properties.

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Section: Resultssupporting

confidence: 93%

Influence of E‐beam irradiation on microbiological and physicochemical properties and fatty acid profile of frozen duck meat

Arshad

Kwon

Ahmad

et al. 2020

Food Science & Nutrition

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“…Os lipídios mais afetados durante a irradiação são, portanto, os ácidos graxos poliinsaturados, que possuem duas ou mais ligações duplas. Desta forma, a carne é sensível à deterioração oxidativa, levando à oxidação de ácidos graxos poliinsaturados dos fosfolípidos (HAM et al, 2017). A oximioglobina, de coloração vermelho brilhante, pode ser oxidada a metamoglobina durante o armazenamento, tornando a carne marrom-acinzentada, aspecto que o consumidor rejeita (AYARI et al, 2016).…”

Section: Conservação De Carnes Por Irradiaçãounclassified

“…A oximioglobina, de coloração vermelho brilhante, pode ser oxidada a metamoglobina durante o armazenamento, tornando a carne marrom-acinzentada, aspecto que o consumidor rejeita (AYARI et al, 2016). Ham et al (2017) verificaram que a The Journal of Engineering and Exact Sciences -JCEC ISSN: 2527-1075 oxidação lipídica de amostras de carne bovina e suína foi acelerada pela irradiação independente da dose durante o armazenamento a 30°C por 10 dias.…”

Section: Conservação De Carnes Por Irradiaçãounclassified

“…Uma das tecnologias de tratamento de carnes que vem crescendo em todo mundo é a irradiação, porém ainda é pouco difundida no Brasil (SILVA e ROZA, 2010). A irradiação consiste na exposição da carne à radiação ionizante, proveniente tanto de uma máquina de feixes de elétrons como de fontes radioativas (HAM et al, 2017). A radiação gama (γ), produzida pelo Cobalto-60 (60Co), tem sido amplamente utilizado não apenas no processo comercial de esterilização de carnes, mas também em pesquisas científicas que determinam mudanças na qualidade da carne irradiada (OLIVEIRA et al, 2009).…”

Section: Introductionunclassified

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Radiação Gama Na Conservação De Carne: Uma Revisão

Passos¹,

Mendes²

2017

JCEC

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“…처리가 가능하며, 공정관리가 편리하고 인체 유해성이 적은데 도 불구하고 방사선 조사에 대한 소비자의 부정적 시각이 높 다 (Blank and Corrigan, 1995;Byun and Yook, 2003;Al-Ani and Al-Khalidy, 2006;Farkas, 2006;Sadecka, 2007;Kim et al, 2013;Ham et al, 2017). 전자빔의 경우 감마선보다 투과력 이 낮지만 공정제어, 정확성, 에너지 효율성, 소비자 수용성 등 의 측면에서 장점을 가지고 있다 (Blank and Corrigan, 1995;Byun and Yook, 2003;Kim et al, 2013).…”

Section: 감마선은 투과성이 높고 이온화율이 낮아 다양한 제품의unclassified

Effects of ionizing and ultraviolet radiation on microbial mutation and DNA damage

Nam¹,

Shin²,

Lee³

et al. 2017

The Korean Journal of Microbiology

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Physical sterilization methods using ultraviolet radiation and ionizing radiation such as gamma ray and electron beam are applied in various industry fields due to disinfection effects and economic efficiency but may also cause microbial mutation. In this research, Salmonella enterica and Escherichia coli strains were treated with ionizing and ultraviolet radiation and their survival rate, mutation rate, and DNA damage were studied to evaluate the genetic safety. The survival rate of the strains decreased drastically as the irradiation dose of ultraviolet ray, gamma ray, and electron beam increased, and over 90% of the strain was exterminated at a dosage of 0.40~25.06 mJ/cm 3 , 0.11~0.22 kGy, 0.14~0.53 kGy respectively. In SOS / umu-test, genotoxicity causing DNA damage was identified in all samples. In Ames test, back-mutation rate increased to 3.82 × 10 -4 and 9.84 × 10 -6 respectively when exposed to ultraviolet ray and gamma ray. At exposure to ultraviolet ray, gamma ray, and electron beam with dosage of over 99.99% extinction rate of S. enterica TA100, back-mutation rate increased 347 times, 220 times, 0.6 times respectively to the spontaneous back-mutation rate. Rifampicin resistance mutation rate of E. coli CSH100 exposed to ultraviolet ray, gamma ray, and electron beam was 2.46 × 10 , 4.12 × 10 -7 respectively. Therefore, gamma radiation is effective in microorganism control from the perspective of disinfection and electron beam has the advantage of sterilizing with little DNA damage and bacterial mutation.

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Effects of irradiation source and dose level on quality characteristics of processed meat products

Cited by 47 publications

References 24 publications

Influence of E‐beam irradiation on microbiological and physicochemical properties and fatty acid profile of frozen duck meat

Influence of E‐beam irradiation on microbiological and physicochemical properties and fatty acid profile of frozen duck meat

Radiação Gama Na Conservação De Carne: Uma Revisão

Effects of ionizing and ultraviolet radiation on microbial mutation and DNA damage

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