Effects of gamma irradiation on microbial safety and quality of stir fry chicken dices with hot chili during storage

Chen, Qian; Cao, Mei; Chen, Hao; Gao, Peng; Yi, Fu; Liu, Mianxue; Wang, Yan; Huang, Min

doi:10.1016/j.radphyschem.2016.06.022

Cited by 24 publications

(25 citation statements)

References 31 publications

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“…Many studies have shown that irradiation technology in combination with other treatments can be used as an innovative and effective method to reduce or eliminate the growth of bacteria, parasites, and subsequently extending the shelf life of food products with acceptable nutritional values. Furthermore, many studies approved that food irradiation is a technology that addresses both food quality and safety because of its ability to control spoilage and food borne pathogenic microorganisms without significantly affecting sensory attributes or other organoleptic attributes of the food (Chen et al, ; Maherani et al, ; Severino et al, ; Woodside, ).…”

Section: Resultsmentioning

confidence: 99%

Microemulsion‐based biopreservatives and γ‐irradiation as combined treatments to provide healthy and safe orange juice

Maherani

Khlifi

Salmieri

et al. 2019

J Food Process Preserv

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Radiosensitization of Aspergillus niger, Penicillium chrysogenum, and Saccharomyces cerevisiae was investigated in orange juice containing plant oil (lemongrass and oregano)/citrus extracts‐loaded microemulsion or coarse emulsion treated with different doses of γ‐irradiation. D10 value (kGy) (γ‐irradiation dose required to eliminate 90% of fungal population) of targeted fungi in presence of microemulsion in compared to control and coarse emulsion was evaluated in orange juice as food model. Microemulsion resulted in 1.55, 2.33 and 2.10 times increment in relative fungal radio‐sensitivity (RS) for A. niger, P. chrysogenum and S. cerevisiae, respectively, in compared to control sample without antifungal formulation. Furthermore, in situ challenge tests against pathogenic fungi were performed during 35 days of storage at 4°C. Results demonstrated synergistic antifungal activity between the plant oil/citrus extracts‐loaded microemulsion and γ‐irradiation (1 kGy) by enhancing the RS of fungi and completely eradicating the molds growth and yeasts in orange juice. Practical applications This study strongly evidenced that combined treatment of γ‐irradiation with natural plant extracts‐loaded microemulsion can be a remarkable alternative to synthetic preservatives while providing healthy, safe, and tasty foods with high added‐values and consumer acceptability.

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Section: Resultsmentioning

confidence: 99%

Microemulsion‐based biopreservatives and γ‐irradiation as combined treatments to provide healthy and safe orange juice

Maherani

Khlifi

Salmieri

et al. 2019

J Food Process Preserv

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“…The consumer attitude towards food is very complex as it is influenced by sensory and non-sensory attributes, as well as by the interactions between them. Recently, many studies on sensory acceptance of radiated foods and the influence of food irradiation on consumer behavior have been performed [ 70 ]. The findings confirmed that food irradiation is a technology that addresses both food quality and safety because of its ability to control spoilage and food-borne pathogenic microorganisms without significantly affecting the sensory attributes or other organoleptic attributes of the food [ 56 , 71 ].…”

Section: Wholesomeness Of Irradiated Foodmentioning

confidence: 99%

“…The irradiation of vegetables, nuts, green tea, grains, and fresh and dried fruits (such as spinach leaves, carrots, lettuce, broccoli, red kidney beans, raisins, pistachios, dried figs, apricots, apples, and pears, and fresh strawberries, pineapples, clementines, and mangoes) was also shown to lead to good sensory and organoleptic quality acceptance [ 40 , 66 , 67 , 70 , 73 , 74 ]. Furthermore, in some cases, radiation processing also leads to an increase in the nutritional values of irradiated fruits and vegetables, such as vitamin C content and phenolic compounds [ 38 , 75 , 76 ].…”

Section: Wholesomeness Of Irradiated Foodmentioning

confidence: 99%

World Market Development and Consumer Acceptance of Irradiation Technology

Maherani

Hossain

Criado

et al. 2016

Foods

105

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Food irradiation is an efficient technology that can be used to ensure food safety by eliminating insects and pathogens to prolong the shelf life. The process could be applied to fresh or frozen products without affecting the nutritional value. Presently more than 60 countries have adopted the technology. However, the technology adaptation differs from one country to another and, in some cases, consumers’ misunderstanding and lack of acceptance may hinder the technology adaptation process. This review summarizes the development of irradiation treatment worldwide and consumer attitudes towards the introduction of this technology. Also, the wholesomeness, beneficial effects, and regulation of irradiation are assessed.

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“…Also, the presence of pathogens such as Listeria spp , Escherichia coli O157:H7, and Salmonella may cause food‐borne illness. Hence, techniques such as storage at low temperatures (Zhou et al, ); addition of antimicrobials and antioxidants (Olaimat, Fang, & Holley, ; Radha krishnan et al, ; Sagoo, Board, & Roller, ); irradiation (Chen et al, ; Hassanzadeh et al, ); vacuum and modified packaging (Latou, Mexis, Badeka, Kontakos, & Kontominas, ; Sivarajan et al, ); active packaging (Fang, Zhao, Warner, & Johnson, ; Mulla et al, ); and its combination are applied to improve the shelf life of the meat.…”

Section: Introductionmentioning

confidence: 99%

Evaluation and predictive modeling of the effect of chitosan and gamma irradiation on quality of stored chilled chicken meat

Bhoir

Jhaveri²,

Chawla

2019

J Food Process Engineering

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The development and validation of mathematical model for predicting shelf life of minced chicken meat processed with chitosan (0.1%), gamma irradiation (0.5 kGy), or their combinations during chilled storage are presented. The samples were evaluated for their microbial and chemical qualities at regular intervals. The total viable count (TVC) reduced from 5.92 log (CFU/g) in untreated samples to 5.39, 5.28, and 4.76 log (CFU/g) in the samples treated with irradiation, chitosan, or both, respectively. Samples treated with both radiation and chitosan remained microbiologically safe till Day 14. Statistically significant difference in thiobarbituric acid reactive substances (TBARS) and trichloroacetic acid (TCA) soluble protein content among different treatment groups was observed after 11 days. The results obtained were fitted in Gompertz (TVC) and second‐order polynomial (TBARS and TCA soluble protein) function. This model enables variable labeling of “best before date,” thus ensuring acceptable chemical parameters along with the microbial safety of chicken meat, both of which depend largely on the initial conditions of meat. Practical Application The present study reports the mathematical models obtained to estimate the microbial and chemical qualities of minced chicken treated with 0.5 kGy of gamma irradiation, 0.1% chitosan, and their combination. The shelf life is partly determined by the initial quality of the chicken; hence, its consideration while estimating the shelf life is valuable. The models reported will enable variable labeling of “best before date” on the basic of initial quality. This will reduce the economic loss caused due to rejection of products of acceptable quality.

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Effects of gamma irradiation on microbial safety and quality of stir fry chicken dices with hot chili during storage

Cited by 24 publications

References 31 publications

Microemulsion‐based biopreservatives and γ‐irradiation as combined treatments to provide healthy and safe orange juice

Microemulsion‐based biopreservatives and γ‐irradiation as combined treatments to provide healthy and safe orange juice

World Market Development and Consumer Acceptance of Irradiation Technology

Evaluation and predictive modeling of the effect of chitosan and gamma irradiation on quality of stored chilled chicken meat

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