Safety and quality of ready-to-eat dry fermented sausages subjected to E-beam radiation

ElsevierCarcel Carrión, JA.; Benedito Fort, JJ.; Cambero, M.; M. C. CABEZA; Ordóñez, J. (2015). Modeling and optimization of the E-beam treatment of chicken steaks and hamburgers, considering food safety, shelf-life, and sensory quality. The present work was carried out to model the effect of E-beam treatment on the safety, 13shelf-life and sensory attributes of two poultry products, steaks and hamburgers, and to 14 optimize the radiation treatment. The inactivation of Salmonella spp. by means of different 15 radiation doses was modeled using a first order kinetics. The shelf-life was studied by 16 periodically counting the bacterial number in samples. For the modelling of experimental data, 17 only the exponential phase of growth was taking into account. The effect of the radiation dose 18 on the sensory attributes (appearance, odor and flavor) and instrumental color (L*, a* and b* 19 parameters) was modeled using the Gompertz function and the Activation-Inactivation or 20 linear models. The optimization of the radiation dose was carried out by maximizing the 21 sensory scores of samples and minimizing the instrumental color changes. The safety and the 22 shelf-life of samples were assured by introducing constraints in the optimization problem. In 23 the case of hamburgers, the optimum calculated dose was 2.04 kGy, which guarantees the 24 safety of the product and provides the best combination of sensory and instrumental 25 attributes. As regards the steaks, the optimum assessed dose was 1.11 kGy, significantly lower 26 than for hamburgers. 27

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“…0.37 kGy in 320 poultry meat (Mulder et al, 1977) or 0.41 kGy in dry fermented sausages (Cabeza et al, 2009). 321…”

Section: Optimization Of the Radiation Process 283mentioning

confidence: 99%

Modeling and optimization of the E-beam treatment of chicken steaks and hamburgers, considering food safety, shelf-life, and sensory quality

Cárcel

Benedito

Cambero

et al. 2015

Food and Bioproducts Processing

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“…Table 1 shows the E-beam treatment applied and the identification code good opportunity for extending the shelf-life of meat pieces for distribution to large distances, minimizing, at the same time, cross contamination. Likewise, the E-beam treatment has been ascertained to be very useful for sanitizing ready-to-eat foods (RTE), including pork products (Cabeza et al, 2007;Hoz et al, 2008;Cabeza et al, 2009) since it is not possible to apply a heat treatment to already packed RTE foods. The efficacy of ionizing radiation to prevent or delay the food spoilage and eliminate vegetative pathogen organisms has been well established.…”

Section: Samples and Sample Treatmentmentioning

confidence: 99%

Changes in the phospholipid fraction of intramuscular fat from pork loin (fresh and marinated) with different irradiation and packaging during storage

García-Márquez¹,

Narváez-Rivas²,

Gallardo³

et al. 2013

Grasas y Aceites

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“…Electron beam irradiation (Cabeza et al 2008) at doses of 1 and 2.5 kGy was applied for sanitation of packed ready-to-eat cooked ham. No changes in the sensory quality were detected by the consumers.…”

Section: Microbiological Safety and Nutritional Adequacymentioning

confidence: 99%

Irradiation of Food, Current Legislation Framework, and Detection of Irradiated Foods

2010

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The review covers description of food irradiation process, the current status of global legislation background in the field of irradiated foodstuffs, and the state of detection methods up-to-date available based on physical, chemical, biological, and microbiological changes in irradiated foods. Special emphasis was put on European Standards for the detection of irradiated foods adopted by the European Committee for Standardization, CEN (known as CEN Standards). These standards concerning the correct application of different techniques for the identification of various kinds of food and food ingredients treated with ionizing radiation have been accepted by Codex Alimentarius as Codex Standards. Analytical methods are necessary to control irradiated food products, therefore making enforcement of accurate labeling regulations. Labeling will enhance consumer confidence by providing assurance of the consumer's right to choose. In addition, the knowledge of radiationinduced physicochemical changes in foodstuffs provides scientific basis for the wholesomeness estimation of irradiated foods. The technology of food irradiation is a valuable means for ensuring microbiological food safety, therefore extending the shelf-life of a wide range of foods and reducing losses from spoiling and pests. Decreasing losses is particularly essential from the global distribution and food storage point of view. Food irradiation is applicable to fresh, dried or frozen foods with the purpose of antimicrobial treatments for spices, herbs, and dried vegetable seasonings, insect disinfestations, and control of pathogenic bacteria in poultry meat, red meat, shell eggs, seafood, and sprouting of tubers and bulbs like potatoes and onions. However, the utility of the technology of food irradiation remains still controversial because of negative public and industry perception of "nuclear technology" and the wholesomeness of irradiated foods. For that reason, this review is intended to provide proper scientific information on the safety, advantages, and limitations of food irradiation compared to the existing conventional food processing techniques, legal backgrounds, including labeling regulations for identifying irradiated foods based on the detection methods. Scientifically documented information could increase the level of education and acceptance of irradiated foodstuffs by consumers, food processors, and government agencies.

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Safety and quality of ready-to-eat dry fermented sausages subjected to E-beam radiation

Cited by 53 publications

References 45 publications

Modeling and optimization of the E-beam treatment of chicken steaks and hamburgers, considering food safety, shelf-life, and sensory quality

Modeling and optimization of the E-beam treatment of chicken steaks and hamburgers, considering food safety, shelf-life, and sensory quality

Changes in the phospholipid fraction of intramuscular fat from pork loin (fresh and marinated) with different irradiation and packaging during storage

Irradiation of Food, Current Legislation Framework, and Detection of Irradiated Foods

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