Mediate gamma radiation effects on some packaged food items

Inamura, Patrícia Y.; Uehara, Vanessa B.; Teixeira, Christian A.H.M.; Mastro, Nélida L. del

doi:10.1016/j.radphyschem.2012.01.022

Cited by 18 publications

(12 citation statements)

References 3 publications

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“…Food irradiation (gamma rays or electron beam) has been applied for decades to destroy pathogenic and spoilage microorganisms without compromising the safety, nutritional and sensory quality (Inamura, Uehara, Teixeira, & Mastro, 2012). This technology is considered safe, wholesome, efficient, and reliable to obtain product improvements (Ehlermann, 2014).…”

Section: Introductionmentioning

confidence: 99%

Effect of gamma irradiation and extended storage on selected chemical constituents and antioxidant activities of sliced mushroom

et al. 2017

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a b s t r a c tDue to its exquisite odor and taste, Boletus edulis Bull.: Fr. mushroom is being increasingly used throughout the world. However, the availability of this product is highly restrained by its seasonality and perishability, demanding special care to keep its quality. Furthermore, mushrooms are often distributed in sliced form, and the slicing operation requires special treatments, besides augmenting the possibility of microbial contamination. Some techniques are currently applied to sliced mushrooms, but these processes had adverse effects on nutrients, odor, texture and taste, besides requiring expensive equipment. Food irradiation is being studied as an alternative technology to improve the quality and durability of determined products, having been previously applied in several mushroom species. Herein, gamma irradiation was applied to dried and sliced samples of B. edulis, at high doses (2, 6 and 10 kGy), and the effects on nutritional, chemical and antioxidant parameters were evaluated throughout storage (6 and 12 months). The results obtained for the chemical parameters do not advised storing B. edulis for such extended periods, since some relevant changes were detected, especially in samples stored for 12 months. In general, the gamma irradiation treatment did not cause further changes in the chemical composition, besides having a slightly positive effect in keeping the antioxidant activity and most of the bioactive compounds profiled in this work, contributing to maintain the potential health effects of this exquisite food, even after extended storage periods.

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Section: Introductionmentioning

confidence: 99%

Effect of gamma irradiation and extended storage on selected chemical constituents and antioxidant activities of sliced mushroom

et al. 2017

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“…3, [7][8][9][10] In this regard, ionizing irradiation is a safe and proven physical food conservation, used to reduce or eliminate pathogenic microorganisms, in turn controlling the microbiological quality of several foodstuffs and reducing the risk of foodborne illness. 4,[11][12][13] Thus, in this setting, the present study aimed to evaluate the efficiency of gamma radiation (Co60) with respect to bacteriological parameters in chilled chicken heart (Gallus gallus) samples, to evaluate the presence of Escherichia coli and Enterococci spp., microorganisms indicative of the production/handling sanitary conditions of raw materials that are responsible for several foodborne illnesses.…”

Section: -4mentioning

confidence: 99%

Effect of gama irradiation (Co60) in the control of Enterococci spp. and Escherichia coli in chilled chicken (Gallus gallus) heart

Xavier

Franco

Souza

et al. 2016

J. Bioen. Food Sci.

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The present study aimed to evaluate the efficiency of the irradiation process in the control of Enterococci spp. and Escherichia coli in chilled chicken heart samples acquired in an industry located in the West Zone of Rio de Janeiro, Brazil, using irradiation doses of 1.5 kGy, 3, 0 kGy and 4.5 kGy. These microorganisms are related to fecal contamination, and are indicators of the sanitary processing conditions of the foodstuffs. The bacteriological analyses were conducted applying the methodologies and standards recommended by Brazilian norms resolution no. 12 (BRASIL, 2001) and instruction no. 62 (BRASIL, 2003) Regarding Escherichia coli, no statistically significant difference among the four groups (control, 1.5 kGy, 3.0 kGy and 4.5 kGy) was observed (p> 0.05). The Most Probable Number (MPN) for Enterococci spp. was not proven in the investigated samples. Thus, the Co60 gamma irradiation process was effective in eliminating Escherichia coli, and the lowest dose, of 1.5 kGy, was enough to abolish this enteropathogen from the evaluated samples.

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“…; Wambura and Verghese ; Inamura et al . ). However, they can cause some undesirable sensory changes in meat products, mainly due to lipid and myoglobin oxidation (Brewer ; Bajovic et al .…”

Section: Introductionmentioning

confidence: 97%

Effect of Exposure to Pulsed Magnetic Field on Microbiological Quality, Color and Oxidative Stability of Fresh Ground Beef

Lins

Silva

Pugine

et al. 2016

J Food Process Engineering

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This study aimed to evaluate the use of 1 Hz pulsed magnetic field (PMF) in the preservation of fresh ground beef during aerobic refrigerated storage. Supraspinatus muscle from Angus cattle was ground and aerobically packaged into 21 portions. These portions were divided into three treatment groups: not exposed to PMF (control); exposed to PMF for 2 h (PMF-2h) and exposed to PMF for 12 days (PMF-12d). Packages from all groups were stored for 12 days in the dark at 48C. One package from each group was used for microbiological assays and analyses of pH, instrumental color, myoglobin and lipid oxidation. Results have shown that exposure to PMF for 12 days did not alter the preservation and quality of ground beef compared to the control. However, samples exposed to PMF for 2 h reduced the microorganism growth and metmyoglobin content in relation to the control group. However, pH, instrumental color and lipid oxidation of samples exposed to PMF for 2 h did not change during storage compared to the control. We concluded that PMF could be used for fresh meat preservation. However, more studies are needed to understand the mechanisms of action of the magnetic field. PRACTICAL APPLICATIONSIn the present study, the use of a moderate pulsed magnetic field for preservation of fresh beef looks promising for preventing microbial growth, without changing some parameters such as pH, color or lipid oxidation. However, this mild and nonthermal technology needs more studies to evaluate some factors such as the exposure time to the magnetic field. In general, the use of the magnetic field in food preservation may be a viable alternative to the traditional technologies, and can be used alone or in combination with traditional methods in order to increase their efficiency.

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Mediate gamma radiation effects on some packaged food items

Cited by 18 publications

References 3 publications

Effect of gamma irradiation and extended storage on selected chemical constituents and antioxidant activities of sliced mushroom

Effect of gamma irradiation and extended storage on selected chemical constituents and antioxidant activities of sliced mushroom

Effect of gama irradiation (Co60) in the control of Enterococci spp. and Escherichia coli in chilled chicken (Gallus gallus) heart

Effect of Exposure to Pulsed Magnetic Field on Microbiological Quality, Color and Oxidative Stability of Fresh Ground Beef

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