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2014 | 32 | 1 |
Tytuł artykułu

The effect of gamma irradiation and vacuum packaging upon selected quality traits of refrigerated ostrich meat. Part 1. Microbial assessment

Autorzy
Warianty tytułu
Języki publikacji
EN
Abstrakty
EN
The aim of the study was to evaluate the effects of gamma irradiation and vacuum packaging as combined process for improvement of ostrich meat shelf life. Ostrich meat was vacuum-packaged and irradiated at 0, 1 and 3.0 kGy. Bacterial growth and sensory quality were determined at 1,7, 14 and 21 days. Microbial analysis indicated that the combined use of vacuum packaging and irradiation had a significant effect on the reduction of microbial loads. Among the analysed bacteria,coliforms were most sensitive to gamma radiation. Considering the total bacteria counts, vacuumpacked samples irradiated at 3.0 kGy were acceptable under refrigerated storage for at least 21 days, compared to 7 and 14 days for non-irradiated, air-packaged, and vacuum-packaged samples,respectively.
Słowa kluczowe
Wydawca
-
Rocznik
Tom
32
Numer
1
Opis fizyczny
p.81-89,fig.,ref.
Twórcy
autor
  • Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Iran
autor
  • Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Iran
Bibliografia
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Typ dokumentu
Bibliografia
Identyfikatory
Identyfikator YADDA
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