Effect of gamma irradiation on microbiological quality of fermented sausages

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

Abstrakty

EN

Turkish fermented sausages are one of the commonly consumed meat products in Turkey. In this study the effects of low dose gamma irradiation (1, 2 and 3 kGy) on the microbiological quality properties of Turkish fermented sausages have been investigated. The numbers of total aerobic mesophilic bacteria, coliform, Staphylococcus aureus, mould, yeast, lactic acid bacteria, and sulphite reducing Clostridia were analyzed. In sausage samples it was determined the number of microorganisms decreased or were eliminated according to the increased doses of gamma irradiation. The dose of 1 kGy was sufficient to eliminate the yeasts and sulphite reducing Clostridia. Coliforms and moulds were reduced to under detectable values after the application of 2 kGy irradiation doses, Staphylococcus aureus and lactic acid bacteria by the application 3 kGy. It was concluded that the 2 kGy dose was sufficient to control bacterial population to maintain Turkish fermented sausages within designated standards for this product.

Słowa kluczowe

EN

meat product; food quality; microbiological quality; sausage; fermented sausage; gamma-irradiation

• Wydawca: -
• Czasopismo: Medycyna Weterynaryjna
• Rocznik: 2007
• Tom: 63
• Numer: 04
• Opis fizyczny: p.425-427,ref.

Twórcy

autor

Vural A

• Dicle University, 21280 Diyarbakir, Turkey

autor

Ciftcioglu G.

autor

Aksu H.

Bibliografia

• 1.Ahn H. J., Kima J. H., Joa C., Leea J. W., Yookb H. S., Kimc H. Y., Byuna M. W.: Combined effects of gamma irradiation and a modified atmospheric packaging on the physicochemical characteristics of sausage. Radiat. Phys. Chem. 2004, 71, 51-54.
• 2.AOAC. (Tomlinson L. A., Ed.).: Bacteriological Analytical Manual. 8th ed. Association of Official Analytical Chemists International. Gaithersburg, MD, USA 1995.
• 3.Badr H. M.: Use of irradiation to control foodborne pathogens and extend the refrigerated market life of rabbit meat. Meat Sci. 2004, 67, 541-548.
• 4.Borch E., Arinder P.: Bacteriological safety issues in red meat and ready- -to-eat meat products, as well as control measures. Meat Sci. 2002, 62, 381- -390.
• 5.Con A. H., Dogu M., Gokalp H. Y.: Periodical determination of some microbiological characteristics of sucuk samples produced at some big meat plants in the city of Afyon. Turk. J. Vet. Anim. Sci. 2002, 26, 11-16.
• 6.El Zawahry Y. A., Aziz N. H., El Fouly M. Z.: Incidence and toxic and pathogenic microorganisms in different Egyptian anad Saudi Arabian food commodities and their decontamination by gamma irradiation. Egypt J. Microbiol. 1991, 26, 267-282.
• 7.Ertas A. H.: Technologies of meat products and microorganisms. Kukem 1985, 8, 131-134.
• 8.Fu A. H., Sebranek J. G., Murano E. A.: Survival of Listeria monocytogenes and Salmonella typhimurium and quality attributes of cooked pork chops and cured ham after irradiation. J. Food Sci. 1995, 60, 1001-1005, 1008.
• 9.Gokalp H. Y., Yetim H., Kaya M., Ockerman H. W.: Saprophytic and pathogenic bacteria levels in Turkish soudjoucks manufactured in Erzurum, Turkey. J. Food Protect. 1988, 51, 121-125. 10.Johnson A. M., Reynolds A. E., Chen J., Resureccion A. V. A.: Consumer acceptance of electron-beam irradiated ready-to-eat poultry meats. J. Food Process. Pres. 2004, 28, 302-319.
• 11.Kanatt S. R., Paul P., D’souza S. F., Thomas P.: Effect of gamma irradiation on lipid peroxidation in chicken, lamb and buffalo meat during chilled storage. J. Food Safety 1997, 17, 283-294.
• 12.Kaya M.: Effects of the use of different nitrite levels and starter cultures on the growth of Listeria monocytogenes during the manufacture technology of sucuk and other some qualitative characteristics of sucuk. PhD Thesis, Atatürk University Graduate Institute of Science, Erzurum 1993.
• 13.Lacroix M., Ouattara B.: Combined industrial processes with irradiation to assure innocuity and preservation of food products-a review. Food Res. Int. 2002, 33, 719-724.
• 14.Molins R. A., Motarjemi Y., Kaferstein F. K.: Irradiation: a critical control point in ensuring the microbiological safety of raw foods. Food Control 2001, 12, 347-356.
• 15.Muguerza E., Gimeno O., Ansorena D., Astiasaran I.: New formulations for healthier dry fermented sausages: a review. Trends Food Sci.&Tech. 2004, 15, 452-457.
• 16.Naik G. N., Paul P., Chawla S. P., Sherikar A. T., Nair P. M.: Influence of low dose irradiation on the quality of fresh buffalo meat stored at 0-3°C. Meat Sci. 1994, 38, 307-313.
• 17.Ockerman H. W., Gokalp H. Y.: Manufacturing soudjouk, a fermented sausage product. Nat. Provisioner 1987, 18, 16-21.
• 18.Savvaidis I. N., Skandamis P., Riganakos K. A., Panagiotakis N., Kontominas M. G.: Control of natural microbial flora and Listeria monocytogenes in vacuum-packaged trout at 4 and 10°C using irradiation. J. Food Prot. 2002, 65, 515-522.
• 19.Soyer A., Ertas A. H., Uzumcuoglu U.: Effect of processing conditions on the quality of naturally fermented Turkish sausages (sucuks). Meat Sci. 2005, 69, 135-141.
• 20.SPSS.: SPSS 10.0 for Windows. SPSS Inc. Chicago, IL, USA 1999.
• 21.Thakur B. R., Singh R. K.: Combination processes in food irradiation. Trends Food Sci.&Tech. 1995, 6, 7-11.
• 22.Thayer D. W., Lachica R. V., Huhtanen C. N., Wierbicki E.: Use of irradiation to ensure the microbiological safety of processed meats. Food Tech. 1986, 40, 159-162.
• 23.TS 1070.: Turkish Sausage Standard. Turkish Standards Institute, Ankara, Turkey 1997. 24.Turkish Food Codex.: Regulation of Food Irradiation. The Ministry of Agriculture and Rural Affairs, Official Gazette No: 23868. Ankara, Turkey 1999.
• 25.Turkish Food Codex.: Regulation of Meat Products. The Ministry of Agriculture and Rural Affairs, Official Gazette No: 23960. Ankara, Turkey 2000