Effects of Gamma Irradiation on Physicochemical and Sensory Properties of Cooked Beef Sausages

Ferdousi, Roholla; Ghasemzadeh-Mohammadi, Vahid; Eskandari, Soheyl; Mostashari, Parisa; Abedi, Abdol‐Samad; Mahmoudzadeh, Maryam

doi:10.56899/151.6b.10

Cited by 2 publications

(4 citation statements)

References 25 publications

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“…Several variables, such as irradiation dose, animal species, muscle type, additives, and packaging type, affect the color variations of irradiated meat [ 6 ]. With regard to meat type (i.e., pork meat, chicken meat, or products) and irradiation dose, packaging of meat (oxygen availability) may affect color changes of meat and products following gamma irradiation [ 68 ].…”

Section: Discussionmentioning

confidence: 99%

“…Reactive oxygen species produced by lipid oxidation can change many intracellular and membrane proteins in the muscle [ 82 ]. Interactions between free radicals and other dietary components, such as amino acids, lipids, and proteins, are the main source of changes in product quality [ 68 , 70 ]. Fallah et al .…”

Section: Discussionmentioning

confidence: 99%

“…Reactive oxygen species produced by lipid oxidation can change many intracellular and membrane proteins in the muscle [82]. Interactions between free radicals and other dietary components, such as amino acids, lipids, and proteins, are the main source of changes in product quality [68,70]. Fallah et al [20] demonstrated that radiation processing of muscle meals significantly increased the initial protein carbonyl content by 55.7% (R* = 1.557).…”

Section: Influence Of Gamma Irradiation On Nutrient and Fatty Acid Ch...mentioning

confidence: 99%

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Meta-analysis of the effects of gamma irradiation on chicken meat and meat product quality

Asmarani,

Ujilestari,

Sholikin

et al. 2024

Vet World

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Background and Aim: Irradiation is one of the most effective microbial decontamination treatments for eliminating foodborne pathogens and enhancing chicken meat safety. The effect of gamma irradiation on the overall quality of chicken meat and its products must be observed to provide a comprehensive explanation to the public. This meta-analysis examined the effects of gamma irradiation on the oxidation parameters, microbial activity, physicochemical characteristics, sensory parameters, and nutrient quality of chicken meat and meat products. Materials and Methods: We conducted a literature search using various search engines (Scopus®, PubMed®, and Google Scholar®) with “irradiation,” “gamma,” “chicken,” and “meat” as keywords. Gamma irradiation treatment was set as a fixed effect, and the difference between experiments was set as a random effect. This study used a mixed-model methodology. After evaluation, we selected 43 articles (86 studies) for inclusion in the database. Results: Gamma irradiation significantly increased (p < 0.01) thiobarbituric acid-reactive substance levels on days 0, 7, and 14 of storage. Gamma irradiation reduced total aerobic bacteria, coliforms, Salmonella, yeast, and mold activity (p < 0.01). According to our meta-analysis, 21.75 kGy was the best dose for reducing total aerobic bacteria. On day 0, gamma irradiation did not affect the color parameters (L*, a*, b*). However, a significant difference (p < 0.01) was noted for a* and b* parameters between the control and irradiation treatments at 7 and 14 days. Although irradiation treatment was less consistent in sensory parameters, overall acceptability decreased on days 0, 7, and 14 after storage (p < 0.05). Regarding nutrient composition, gamma irradiation reduced moisture content and free fatty acid (FFA) content (p < 0.05). Although irradiation significantly reduces the microbial population, it increases the oxidation of chicken meat and its products. Irradiation decreases FFA content and overall acceptability, but it does not affect flavor, tenderness, juiciness, or cooking loss. Conclusion: Gamma irradiation positively reduces the microbial activity in chicken meat and its products but increases the oxidation parameters. Although gamma irradiation does not alter the flavor, tenderness, juiciness, or cooking loss, gamma irradiation can reduce the FFA content and overall acceptability. Keywords: chicken, gamma irradiation, meat, meta-analysis, product.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

“…Reactive oxygen species produced by lipid oxidation can change many intracellular and membrane proteins in the muscle [82]. Interactions between free radicals and other dietary components, such as amino acids, lipids, and proteins, are the main source of changes in product quality [68,70]. Fallah et al [20] demonstrated that radiation processing of muscle meals significantly increased the initial protein carbonyl content by 55.7% (R* = 1.557).…”

Section: Influence Of Gamma Irradiation On Nutrient and Fatty Acid Ch...mentioning

confidence: 99%

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Meta-analysis of the effects of gamma irradiation on chicken meat and meat product quality

Asmarani,

Ujilestari,

Sholikin

et al. 2024

Vet World

View full text Add to dashboard Cite

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“…Therefore, the total fat content of pork was a crucial factor in determining its storage stability [20]. The matrix and composition of the irradiated sample appears to affect TBARS [55]. Therefore, antioxidants are likely to be one of the most beneficial treatments for reducing fat oxidation [21][22][23][24].…”

Section: Effect Of Electron-beam Irradiation On Oxidation Parameters ...mentioning

confidence: 99%

Quality of pork after electron-beam irradiation: A meta-analysis study

Wahyono,

Ujilestari,

Sholikin

et al. 2024

Vet World

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Background and Aim: Irradiation has become a preferred method for pork preservation in recent years. Electron-beam irradiation is notably recognized for its feasibility and safety among various irradiation methods. This meta-analysis study aims to elucidate the impact of electron-beam irradiation on oxidation parameters, color, sensory attributes, and microbiological conditions in pork. Materials and Methods: A total of 79 data from 22 articles were aggregated into an extensive database. The irradiation dose ranged from 0 to 20 kGy in this current meta-analysis. The observed parameters encompassed oxidation, color, sensory attributes, and microbiological conditions. A mixed-model approach was used to perform the meta-data analysis, in which irradiation dose was treated as fixed effects and distinct studies (articles) as random effects. Results: Electron-beam irradiation resulted in an increase in thiobarbituric acid-reactive substances levels and peroxide-oxygen value of pork (p < 0.01). Conversely, total volatile-base-nitrogen values (p < 0.05) were observed. Following irradiation, the pH value, lightness (L*), redness (a*), and yellowness (b*) remained unaffected. Pork color tended to decrease after irradiation treatment (p = 0.095 and p = 0.079, respectively) at 7 and 14 days of storage. The irradiation process resulted in an increase in the values of texture and juiciness parameters (p < 0.05). However, electron-beam irradiation resulted in decreased overall acceptability (p = 0.089). In terms of microbiological status, electron-beam irradiation led to a reduction in the populations of Salmonella (p < 0.01), Escherichia coli (p < 0.01), Listeria monocytogenes (p < 0.05), and coliforms (p < 0.05) at 7 and 14 days of storage. Conclusion: Electron-beam irradiation enhances lipid peroxidation in porcine meat. The color of the meat remained unchanged after treatment. However, with regard to sensory properties, electron-beam irradiation showed a tendency to decreased overall acceptability. Most microbiological parameters decreased following electron-beam irradiation. Keywords: electron beam, irradiation, meat, meta-analysis, pork.

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Effects of Gamma Irradiation on Physicochemical and Sensory Properties of Cooked Beef Sausages

Cited by 2 publications

References 25 publications

Meta-analysis of the effects of gamma irradiation on chicken meat and meat product quality

Meta-analysis of the effects of gamma irradiation on chicken meat and meat product quality

Quality of pork after electron-beam irradiation: A meta-analysis study

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