بررسی اثر باریکه الکترونی بر کیفیت شیمیایی و خواص حسی گوشت شترمرغ

Introduction: Irradiation of intervention strategies in order to effectively control food-borne pathogens are microorganisms that reduce microbial load and increase the shelf-life. Methods: In this study, ostrich meat with electron beam 1.5, 3 and 5 kGy doses treated and were stored in temperature 1 ± 4° C for 15 days. With 5 day intervals after irradiation, chemical and organoleptic changes were evaluated. The amount of total volatile nitrogen (TVN) and thiobarbituric acid (TBA) were measured to evaluate the chemical changes. Results: Irradiation significantly reduces the amount of TVN in the samples were irradiated. It also increases the amount of thiobarbituric acid in the irradiated samples was statistically significant direct relationship with the irradiation and during storage, and despite the increase in thiobarbituric acid, irradiation had no significant effect on the sensory properties of ostrich meat.. Conclusion: The results show that electron beam irradiation of ostrich meat with increased storage time for at least two weeks at refrigerator temperature without a noticeable change in the organoleptic properties of the meat.