Effect of the Gamma Radiation Dose Rate on Psychrotrophic Bacteria, Thiobarbituric Acid Reactive Substances, and Sensory Characteristics of Mechanically Deboned Chicken Meat

Abstract

Frozen samples of mechanically deboned chicken meat (MDCM) with skin were irradiated with gamma radiation doses of 0.0 kGy (control) and 3 kGy at 2 different radiation dose rates: 0.32 kGy/h (3 kGy) and 4.04 kGy/h (3 kGy). Batches of irradiated and control samples were evaluated during 11 d of refrigerated (2 ± 1 °C) storage for the following parameters: total psychrotrophic bacteria count, thiobarbituric acid reactive substances (TBARS), evaluation of objective color (L*, a*, and b*) and a sensory evaluation (irradiated odor, oxidized odor, pink and brown colors). No statistical difference (P > 0.05) was found amongst the TBARS values obtained for the MDCM samples irradiated with dose rates of 0.32 and 4.04 kGy/h. There was a significant increase (P < 0.05) in the psychrotrophic bacterial count as from the 7th day of refrigerated storage, for the MDCM samples irradiated at the dose rate of 4.04 kGy/h. With respect to the attribute of oxidized odor, the samples irradiated with a dose rate of 0.32 kGy/h showed a stronger intensity and were significantly different (P < 0.05) from the sample irradiated with a dose rate of 4.04 kGy/h on days 0 and 2 of refrigerated storage. Irradiation with a dose rate of 4.04 kGy/h (3 kGy) was shown to be the best condition for the processing of MDCM according to the evaluation of all the variables, under the conditions of this study. Practical Application: The results obtained for the application of different dose rates of ionizing radiation to mechanically deboned chicken meat will provide the food industry with information concerning the definition of the best processing conditions to maximize the sensory and food quality.

The Effects of Phytic Acid, Carnosine and Butylated Hydroxylanisole on Some Properties of Mechanically Deboned Chicken Patties during Frozen Storage

“…In their research, TBARS values increased as concentration of ascorbic acid in the meat increased due to the ascorbic acid could act as a prooxidant at low concentrations. Control (no added antioxidant); BHA: 200 mg.kg -1 butylated hydroxyanisole; CAR: 300 mg.kg -1 L-carnosin; PA: 300 mg.kg -1 phytic acid Brito et al (2011) the TBARS values for the irradiated samples increased significantly (P < 0.05) in comparison with the control samples after the 7th day of refrigerated storage.…”

Native vs broiler meat after gamma irradiation treatment: Color and surface image study

“…In present study, chicken meat with skin were utilized. High lipid concentrations in raw materials make them more vulnerable to oxidation and discoloration [10]. Ahn et al [11] demonstrated that animal species, irradiation dose and muscle type influence the color variations in irradiated meat.…”

“…Khalid et al [12] reported that variable b* (yellowness) was the main factor for the color variability, since chicken meat was basically yellow. Iron, as myoglobin molecules, are sensitive to chemical alterations as well as modifications in energy input, which altered the structure of the irradiated meat during refrigeration [10,13]. Due to differences in pigmentation, the value of a* is greater in native than broiler meat.…”

A Brief Review on the Food Irradiation Process: Radiolysis of Water by Irradiation

“…Accordingly, the exchange current densities for the partial reactions are very much higher than for the same reactions on stainless steels, for example, and these affect the value of the measured potential. An example of the calculated E redox vs Using the methods outlined above, we show in Figure 8 the calculated evolution of the composition of irradiated water at 25 °C for a γ-photon dose rate of 100 mGy/s, which is somewhat higher than the dose rate employed by Britto et al [90] (1 mGy/s) in their experimental work on the effect of radiation dose rate on psychrotrophic bacteria, thiobarbituric acid reactive substances, and sensory characteristics of mechanically deboned chicken meat. The calculations are for a closed, liquid phase system (no gas phase) and it is seen that the system comes to a steady state after an irradition time of 105 s (27.8 hrs), with this time depending strongly upon the dose rate and hence on the rates of the various reactions in the radiolysis mechanism (Table 4), because the rates of those reactions depend upon those same concentrations.…”

“…by Catanescu and Tofana [88] while the international standards are articulated in Ref 89. The dose rates employed in γ-photon ( 60 Co) irradiation range up to 0.5 Gy/s, depending upon the food and the microorganisms present, although many dose rates are apparently much lower (e.g., 1.12x10 -3 Gy/s [90]). In any event, at a dose rate of 0.1 Gy/s it takes 500,000 s (139 hrs) to accumulate a 50 kGy dose, which is the upper end of the range employed in the food industry.…”