Malt Pasteurization, Sterilization of Barley Malt with Gamma Radiation

Kempe, Lloyd Lute; Graikoski, John Thomas; Stratton, J. R.; Da-y, Wang

doi:10.1021/jf60131a028

J. Agric. Food Chem.

1964

DOI: 10.1021/jf60131a028

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Malt Pasteurization, Sterilization of Barley Malt with Gamma Radiation

Lloyd Lute Kempe¹,

John Thomas Graikoski²,

J. R. Stratton³

et al.

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Cited by 3 publications

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“…Irradiation, like heat, has been shown to sensitize spores of some clostridial strains to curing salts, e.g. sodium chloride (Roberts, Ditchett & Ingram, 1965), though a report on the effects of irradiation on pork luncheon meat suggested that the treatment reduced the effectiveness of the salts present in preventing growth of Clostridium botulinum when the latter was inoculated into the meat (Kempe & Graikoski, 1964).…”

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The control and evaluation of spoilage *

Dainty¹

1971

Int J of Food Sci Tech

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Methods currently used in the control and evaluation of spoilage of meat are reviewed and their value discussed. In many instances scientific explanations of the effectiveness of the control methods are lacking, e.g. the mechanism of action of carbon dioxide or sodium nitrite in controlling microbial growth. A lack of knowledge regarding the chemical and biochemical processes involved in spoilage hinders the development of completely satisfactory methods of spoilage evaluation. Research directed towards rectifying this could lead to the development of new and perhaps more effective methods of spoilage evaluation and control. ControlIgnoring the possibility of microbial growth at the expense of meat proteins, the presence in meat of substantial amounts of low molecular weight compounds such as peptides and amino acids, of glycogen, and of a variety of metal ions and soluble phosphorus, together with a plentiful supply of water, provides an ideal environment for the growth of micro-organisms. Accordingly, organisms finding access to meat are able to grow rapidly, being limited only by such factors as temperature, redox potential and pH, factors which also influence the type of organism which will grow. The results of superficial bacterial growth are the appearance of slime on the meat usually accompanied by unpleasant odours, taints and discoloration; these last also characterize deep muscle tissue or formulated meat products in which bacteria have proliferated. It is such phenomena which constitute spoilage. The chemical nature of the compounds producing the unpleasant smells and taints is very poorly understood and what little information there is has been inferred from bacteria growing under conditions quite unlike those found in meat spoilage. a combination of the following procedures:The control of spoilage and hence the increase in storage-life of meat is effected by 1. Prevention of microbial contamination.

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confidence: 99%

The control and evaluation of spoilage *

Dainty¹

1971

Int J of Food Sci Tech

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Changes of Endogenous Antioxidants and Fatty Acid Composition in Irradiated Rice Bran during Storage

Shin

Godber

1996

J. Agric. Food Chem.

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The effects of γ-irradiation (5, 10, and 15 kGy) on antioxidants and lipid composition of rice bran were studied. The free fatty acid (FFA) level in rice bran irradiated at 5 kGy was not significantly different from that of raw rice bran. Increases in irradiation doses to 10 and 15 kGy resulted in an increase in FFA levels. γ-Irradiation at 15 kGy resulted in greater (p ≤ 0.05) loss of phospholipids in rice bran during storage. Also, γ-irradiation had deleterious effects on lipid stability, E vitamers, and oryzanol in rice bran during irradiation and subsequent storage. The decomposition of individual E vitamers increased with an increase in irradiation level. The loss of total E vitamers and oryzanol occurred in two stages: 50−82% and 12−33% immediately following irradiation and a further 10−35% and 39−42% during storage. Keywords: Rice bran; γ-irradiation; vitamin E vitamers; fatty acids

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Effect of γ-Irradiation on the Microflora of Freshwater Fish

et al. 1966

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Microbial flora were compared in irradiated and nonirradiated yellow perch fillets. These studies included effects of irradiation on the total microbial population, the lag phase, and rate of growth in this freshwater fishery product. The work was conducted concurrently with sensory and chemical evaluation, and constituted part of an investigation designed to evaluate the effect of substerilization doses (0.3 and 0.6 Mrad) of Co 60 γ rays on the storage life of yellow perch fillets at 1.0 or 6.0 C. In five storage tests, total plate counts prior to irradiation did not exceed 8.7 × 10 5 per gram of sample; this count was reduced nearly 100% by irradiation with either 0.3 or 0.6 Mrad. Progressively lower maximal bacterial populations and lengthened lag phases were obtained as more radiation was used. The growth rate of the population did not appear to decrease significantly. Microbial data obtained in these studies confirmed the sensory and chemical studies, by indicating that irradiation can significantly extend the refrigerated shelf life of freshwater fish.

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Malt Pasteurization, Sterilization of Barley Malt with Gamma Radiation

Cited by 3 publications

References 1 publication

The control and evaluation of spoilage *

The control and evaluation of spoilage *

Changes of Endogenous Antioxidants and Fatty Acid Composition in Irradiated Rice Bran during Storage

Effect of γ-Irradiation on the Microflora of Freshwater Fish

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