The effect of gamma irradiation and vacuum packaging upon selected quality traits of refrigerated ostrich meat. Part 1. Microbial assessment
نویسندگان
چکیده
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.
منابع مشابه
The effect of gamma irradiation and vacuum packaging upon selected quality traits of refrigerated ostrich meat. Part 2. Colour, texture and lipid oxidation properties
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...
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