Effect of gamma irradiation on microbiological and physico-chemical quality of meatballs

• Autorzy: Vural A , Aksu H.
• Języki publikacji: EN

Abstrakty

EN

The aim of the study was to examine the effects of gamma irradiation on the microbiological and physio-chemical characteristics of meatballs. Meatball samples were produced experimentally and divided into six subgroups. The first group (control group) was not subjected to an irradiation process, and the remaining groups were subjected to irradiation at doses of 1, 2, 3, 5 and 7 kGy. All groups were analyzed on days 0 (the day of irradiation process), 5, 10, 15, 20 and 30. The study revealed a significant reduction in the microbiological flora of the meatballs in relation to gradual increases in irradiation dosage. Faecal coliform bacteria counts, coliform bacteria counts and S. aureus counts were eliminated after applying 2 kGy, 3 kGy and 7 kGy irradiation doses, respectively. During storage at 4±1 °C, the bacterial populations systematically increased. Compared to the control group, low dose irradiation did not significantly change pH values, but higher pH levels were determined during high doses of irradiation. Irradiation increased the peroxide levels, but this increase did not seem to correlate with irradiation dosage. FFA levels decreased in relation to increasing levels of irradiation dosage.

Słowa kluczowe

EN

meatball; meat quality; physicochemical quality; gamma-irradiation effect; microbiological quality; storage; packaging; preparation; bacteria reduction

• Wydawca: -
• Czasopismo: Medycyna Weterynaryjna
• Rocznik: 2006
• Tom: 62
• Numer: 09
• Opis fizyczny: p.1011-1015,fig.,ref.

Twórcy

autor

Vural A

• Dicle University, 21280, Diyarbakir, Turkey

autor

Aksu H.

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