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

Abstract

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.

Evaluation of gamma irradiation and moringa leaf powder on quality characteristics of meat balls under different packaging materials

“…The stability of TVBN level in irradiated samples and samples with MLP during storage might be due to the fact that irradiation and antioxidants both helps in controlling the production of spoilage bacteria which may causes high amount of TBVN value in meat samples(An, Arshad, Jo, Chung, & Kwon, 2017). The results are in agreement with the findings ofArshad et al (2019);Arshad et al (2020).…”

Quality Characteristics of Gamma Irradiation and Kale Leaf powder Treated Ostrich and Chicken Meat during Storage

“…In both patties, the peroxide value reduced by enhancing the concentration and increased with the passage of storage time. Arshad et al [43] conducted a study on frozen duck meat that is treated (0, 3 and 7 kGy) at the storage period. The higher outcome of POV was observed at the end of storage, and the higher value of pov was observed at the high dose of E-bean.…”

Physical Methods for the Decontamination of Meat Surfaces

“…Lipid oxidation may result in odour deviations and nutritional changes e.g. a decrease in unsaturated fatty acids [17]. For γ-ray irradiation, the alteration of vitamin content has also been reported [17].…”

“…It should be noted that both technologies lead to sensory changes as the dose of radiation increases. In particular, lipid and protein oxidation were observed in meat and poultry [16,17]. Lipid oxidation may result in odour deviations and nutritional changes e.g.…”