Introduction: Irradiation is one of the intervention strategies for effective control of food-borne pathogen microorganisms, which reduces microbial load and extends the meat shelf life. Materials and Methods: This experimental study was carried out on quail meat. Quail meat samples were treated with electron beam irradiation at doses of 0.5, 1, and 3 kGy and stored at 4 ± 1 °C for 15 days. Five days after irradiation, the chemical and organoleptic changes in the quail meat were evaluated for 15 days. Total volatile basic nitrogen and TBA were also measured to investigate chemical changes. Results: Irradiation significantly reduced the amount of total volatile basic nitrogen in irradiated samples. Furthermore, the increase of TBA level was significant in irradiated samples, which had a direct correlation with irradiation dose and storage/shelf life duration. Despite the increase of thiobarbituric acid, irradiation had no significant effect on the sensory properties of quail meat. Conclusion: Irradiation of quilt meat resulted in extension of the meat shelf life to at least two weeks at refrigeration temperature by decreasing the corrosion-causing microorganisms and improving microbial quality, while the sensory properties of meat were preserved. Regarding the increase in the oxidation level at high doses of the electron beam and the absence of significant differences in the studied dosages in reducing the total amount of total volatile basic nitrogen, it is recommended to apply electron beam irradiation at doses of 1.5 and 3 kGy to extend the meat shelf life and preserve the quality/health of the quail meat.

Survey on the effects of electron beam irradiation on chemical quality and sensory properties on quail meat

Oliveri Conti, Gea;Ferrante, Margherita
2018-01-01

Abstract

Introduction: Irradiation is one of the intervention strategies for effective control of food-borne pathogen microorganisms, which reduces microbial load and extends the meat shelf life. Materials and Methods: This experimental study was carried out on quail meat. Quail meat samples were treated with electron beam irradiation at doses of 0.5, 1, and 3 kGy and stored at 4 ± 1 °C for 15 days. Five days after irradiation, the chemical and organoleptic changes in the quail meat were evaluated for 15 days. Total volatile basic nitrogen and TBA were also measured to investigate chemical changes. Results: Irradiation significantly reduced the amount of total volatile basic nitrogen in irradiated samples. Furthermore, the increase of TBA level was significant in irradiated samples, which had a direct correlation with irradiation dose and storage/shelf life duration. Despite the increase of thiobarbituric acid, irradiation had no significant effect on the sensory properties of quail meat. Conclusion: Irradiation of quilt meat resulted in extension of the meat shelf life to at least two weeks at refrigeration temperature by decreasing the corrosion-causing microorganisms and improving microbial quality, while the sensory properties of meat were preserved. Regarding the increase in the oxidation level at high doses of the electron beam and the absence of significant differences in the studied dosages in reducing the total amount of total volatile basic nitrogen, it is recommended to apply electron beam irradiation at doses of 1.5 and 3 kGy to extend the meat shelf life and preserve the quality/health of the quail meat.
Chemical quality; Electron beam; Irradiation; Quail; Sensory properties;
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/20.500.11769/319269
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