Improvement of microbiological safety and sensorial quality of pork jerky by electron beam irradiation and by addition of onion peel extract and barbecue flavor

Kim, Hyun‐Joo; Jung, Samooel; Yong, Hae In; Bae, Young Sik; Kang, Suk-Nam; Kim, Il Suk; Jo, Cheorun

doi:10.1016/j.radphyschem.2014.01.003

Cited by 22 publications

(26 citation statements)

References 38 publications

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“…Pork and its products are rich in protein, lipids and have suitable moisture content, which make them "natural media" of microorganisms (Cao et al 2013). It has been estimated that as many as 30% of people in industrialized countries suffer from a foodborne disease each year (Burt 2004); several outbreaks of foodborne disease have been attributed to consumption of both fresh pork and cooked ham because of contamination with Staphylococcus aureus and Escherichia coli O157:H7 (Kim et al 2014). Microbial activity and oxidation reactions are considered to be major causes of food spoilage.…”

Section: Introductionmentioning

confidence: 99%

Antibacterial Properties of Nutmeg Oil in Pork and Its Possible Mechanism

Cui

Zhang

Zhou

et al. 2015

Journal of Food Safety

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The aim of this study is to investigate the antibacterial characteristics and mechanisms of nutmeg oil. In this paper, 54 chemical compositions of nutmeg oil were analyzed by gas chromatography–mass spectrometry (GC–MS). The major volatile components of nutmeg oil were sabinene (39.12%) and alpha‐pinene (11.96%). In addition, nutmeg oil showed significant antibacterial activity, minimum inhibitory concentration, and minimum bactericide concentration of seven pathogens are 0.05 and 0.1%, respectively, and the nutmeg oil also had a significant effect on inhibiting the growth of Escherichia coli and Staphyloccocus aureus in phosphate buffer saline and pork. Subsequently, in order to reveal the possible antibacterial mechanisms of nutmeg oil against pathogens, the damage of cell membrane was observed by scanning electron microscopy, the loss of 260 nm absorbing material was tested by ultraviolet spectrophotometer, and the cellular adenosine triphosphate concentrations were measured by the Surface Hygiene Test Kit. Finally, the decrease of nucleic acid was evaluated by inverted fluorescence microscope. These results indicated that the antibacterial mechanisms of the nutmeg oil against bacteria might be interpreted as disrupting cell membrane and inhibiting synthesis of DNA. Practical Applications As a natural and safe antibacterial agent, nutmeg oil exhibited good antimicrobial activity against a wide range of spoilage and pathogenic bacteria. Meanwhile, the antimicrobial activity of nutmeg oil has been proved on pork. Based on the results, we believe that nutmeg oil can be applied in meat storage and preservation.

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Section: Introductionmentioning

confidence: 99%

Antibacterial Properties of Nutmeg Oil in Pork and Its Possible Mechanism

Cui

Zhang

Zhou

et al. 2015

Journal of Food Safety

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“…Thayer et al (1995) reported that the radiation D 10 for E. coli O157:H7 and L. monocytogenes were not significantly (P o0.05) different on beef, lamb, pork, and turkey. Also, the D 10 of L. monocytogenes, E. coli, and S. typhimurium observed in the pork jerky combined with onion peel extract and barbecue flavor were 0.19, 0.18, and 0.19 kGy, respectively (Kim et al, 2014). However, a further study for confirmation is needed due to the fact that the majority of previous studies display stronger resistance in Grampositive than Gram-negative bacteria (Lung et al, 2015).…”

Section: Effect Of Eb-irradiation On Growth Of Pathogens In Inoculatementioning

confidence: 92%

“…EB has advantages in food industry as it has lesser influence on the food quality and is consumer friendly due to non-use of radioisotopes (Rivera et al, 2011;Farkas, 1998). Several studies have shown that electron-beam irradiation significantly reduces the microbial counts in raw meats and meat products (Farkas, 1998;Kim et al, 2014;Park et al, 2010;Thayer et al, 1995). However, comparative information about the use of EB-irradiation on meat byproducts is still insufficient.…”

Section: Introductionmentioning

confidence: 99%

Radiation sensitivity of foodborne pathogens in meat byproducts with different packaging

Yong

Kim

Nam

et al. 2015

Radiation Physics and Chemistry

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“…In the direct oxidation mode, rays destroy the organic molecules directly; in the indirect oxidation mode, water and small molecules are irradiated to generate free radicals that destroy the organic molecules. The many advantages of electron beam (EB) processing include short processing times, in-line processing, high effectiveness, few variables, low heat, low equipment costs and dosage control [18][19][20]. Electron beam irradiation has been proven to be successful in aflatoxin degradation [21].…”

mentioning

confidence: 99%

Ultra-performance Liquid Chromatography Quadrupole Time-of-Flight MS for Identification of Electron Beam from Accelerator Degradation Products of Aflatoxin B1

Wang

Liu

Chang

et al. 2014

Appl Biochem Biotechnol

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Electron beam irradiation was proven to be a successful method in aflatoxin degradation in earlier researches. However, the exact nature of the result radiation products generated by the aflatoxins remains unknown. Based on ultra-performance liquid chromatography quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF MS) analysis, the solution of aflatoxin B1 (AFB1) in acetonitrile irradiated by electron beam degraded to two kinds of major products. The doses employed were in the range of 0 (control) to 8.60 kGy. The absorbed doses were monitored with FWT-60-00 radio-chromic dosimeters. By using UPLC-Q-TOF MS, accurate masses and proposed molecular formula for the degradation products, 261.1233 m/z (C14H13O5) and 299.1104 m/z (C17H15O5), were obtained from low mass error and high matching properties. Structural formula for the radio-degradation products and the degradation pathways leading to the compounds were proposed, based on the molecular formula and MS-MS spectra. The results showed that electron beam (EB) irradiation is an effective method for degrading AFB1.

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Improvement of microbiological safety and sensorial quality of pork jerky by electron beam irradiation and by addition of onion peel extract and barbecue flavor

Cited by 22 publications

References 38 publications

Antibacterial Properties of Nutmeg Oil in Pork and Its Possible Mechanism

Antibacterial Properties of Nutmeg Oil in Pork and Its Possible Mechanism

Radiation sensitivity of foodborne pathogens in meat byproducts with different packaging

Ultra-performance Liquid Chromatography Quadrupole Time-of-Flight MS for Identification of Electron Beam from Accelerator Degradation Products of Aflatoxin B1

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