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

100%

Jouki M., Yazdi F. T.

Animal Science Papers and Reports

2014

tom 32

nr 1

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.

The effect of gamma irradiation and vacuum packaging upon selected quality traits of refrigerated ostrich meat. Part 2. Colour, texture and lipid oxidation properties

100%

Jouki M., Yazdi F. T.

Animal Science Papers and Reports

2014

tom 32

nr 2

Ostrich meat samples were irradiated with 0.0, 1.0 and 3.0 kGy of gamma rays, packaged under vacuum and held refrigerated for 21 days. Lipid oxidation, shear force, colour and sensory quality were determined on day 0, 7, 14 and 21. Irradiated meat showed higher values (P<0.05) for a* (redness) than the non-irradiated samples as from day 21 under refrigeration. Irradiation increased (P<0.05) the intensity of lipid oxidation, odour, loss of colour and sensory quality in aerobic packages, which was not significantly different in vacuum-packaged samples. Considering the sensory analyses, colour and TBA analyses as a whole, vacuum-packaged samples irradiated at 3.0 kGy were acceptable under refrigerated storage for 21 days, compared to 7 and 14 days for nonirradiated air-packaged, vacuum-packaged samples, respectively.

Ograniczanie wyników

2 Animal Science Papers and Reports

2 Jouki M.

2 Yazdi F. T.

2 2014

Wyniki wyszukiwania

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

The effect of gamma irradiation and vacuum packaging upon selected quality traits of refrigerated ostrich meat. Part 2. Colour, texture and lipid oxidation properties