Using gamma irradiation and low temperature on microbial decontamination of red meat in Iran |
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Authors: | F M Sedeh K Arbabi H Fatolahi M Abhari |
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Institution: | (1) Agricultural, Medical and Industrial Research School, Nuclear Science and Technology Research Institute (NSTRI), Karaj, Iran, P.O. Box: 31485-498 |
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Abstract: | Gamma irradiation can be used as one of the most efficient methods to reduce microorganisms in food. The irradiation of food
is used for a number of purposes, including microbiological control, insects control and inhibition of sprouting and delay
of senescence of living food. The aim of this study was to study effects of gamma irradiation, refrigeration and frozen storage
as the combination process for improvement of red meat shelf-life. The bovine meat samples were treated with 0, 0.5, 1, 2
and 3 kGy of gamma irradiation and kept in refrigerator for 3 weeks and in freezer for 8 months. The control and irradiated
samples were stored at 4–7°C and at −18°C for refrigeration and frozen storage, respectively; and microbial and chemical analyze
was done at 1 week and 2 months intervals. In this study the optimum dose of gamma radiation in order to decrease the total
count of Mesophilic bacteria, Coliforms, Staphylococcus aureus and especially for elimination of Salmonella was obtained at 3 kGy. Microbial analysis indicated that irradiation and storage at low temperature had a significant effect
on the reduction of microbial loads. There was no significant difference in chemical characteristics during freezing storage
in bovine meat. Also, irradiated meat samples (3 kGy) were stored in 4–7°C for 14 days, compared to 3 days for non irradiated
samples. |
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Keywords: | Gamma irradiation Red meat Microbiology Contamination Low temperature |
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