Effects of kimchi and smoking on quality characteristics and shelf life of cooked sausages prepared with irradiated pork

Kim, Hyun‐Wook; Choi, Jeong-Hoo; Choi, Yun‐Sang; Kim, Hack-Youn; Lee, Mi-Ai; Hwang, Ko-Eun; Song, Dong-Heon; Lee, Ju-Woon; Kim, Cheon-Jei

doi:10.1016/j.meatsci.2013.08.023

Cited by 30 publications

(27 citation statements)

References 20 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Smoked duck meat treated with 3 kGy at storage 40 d is shown in the top left corner of the PC plot, whereas that treated with 1.5 kGy is shown on the right side of the plot. The results of e‐nose analysis were consistent with those of Kim and others (), who reported that each irradiation dose causes a distinct flavor pattern on the PC plot.…”

Section: Resultssupporting

confidence: 89%

E‐Beam Irradiation for Improving the Microbiological Quality of Smoked Duck Meat with Minimum Effects on Physicochemical Properties During Storage

Arshad

et al. 2017

Journal of Food Science

View full text Add to dashboard Cite

This study was performed to evaluate the effect of different doses (0, 1.5, 3, and 4.5 kGy) of e-beam irradiation on the quality parameters (pH, Hunter's parameter, and heme pigment) and stability qualifiers (peroxide value [POV], thiobarbituric acid reactive substances [TBARSs], and total volatile basic nitrogen [TVBN]) of smoked duck meat during 40 d of storage under vacuum packaging at 4 °C. The initial populations of total bacteria (7.81 log CFU/g) and coliforms (5.68 log CFU/g) were reduced by approximately 2 to 5 log cycles with respect to irradiation doses. The results showed that pH, myoglobin, met-myoglobin, L , a , and b showed significant differences with respect to different doses and storage intervals; a and b did not vary significantly because of storage. Higher pH was found in samples treated with 4.5 kGy at 40 d, while the minimum was observed in nonirradiated samples at day 0 of storage. Higher POV (2.31 ± 0.03 meq peroxide/kg) and TBARS (5.24 ± 0.03 mg MDA/kg) values were found in 4.5 kGy-treated smoked meat at 40 d and the lowest was reported in 0 kGy-treated meat at initiation of storage (0 d). However, irradiation suppressed TVBN during storage and higher TVBN (7.09 ± 0.32 mg/100 mL) was found in duck meat treated with 0 kGy at 40 d. The electronic nose (e-nose) effectively distinguished flavor profiles during the different storage intervals. The results showed that different sensory attributes did not vary significantly with respect to the dose of irradiation. We conclude that low dose of e-beam irradiation and vacuum packaging is beneficial for safety and shelf life extension without affecting the sensory characteristics of smoked duck meat.

show abstract

Section: Resultssupporting

confidence: 89%

E‐Beam Irradiation for Improving the Microbiological Quality of Smoked Duck Meat with Minimum Effects on Physicochemical Properties During Storage

Arshad

et al. 2017

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…At the beginning of storage (day 0), TBARS values were close to 0.1 mg MDA/kg. These results were similar to the literature data for similar meat products (Baer & Dilger, 2014;Horita, Morgano, Celeghini, & Pollonio, 2011;Kim et al, 2014). TBARS values increased significantly during storage for all treatments, probably because of the oxidation of unsaturated fatty acids of the samples (Mendes, Pestana, & Gonçalves, 2008).…”

Section: Physicochemical Analysissupporting

confidence: 91%

Effect of jabuticaba peel extract on lipid oxidation, microbial stability and sensory properties of Bologna-type sausages during refrigerated storage

et al. 2015

View full text Add to dashboard Cite

“…Food irradiation, without using heat and chemicals, is an effective method and has an ability to prevent food spoilage by controlling pathogenic and/or spoilage microorganisms (Kim et al , 2014). Ionizing radiations enhance the shelf life and quality of meat by killing the pathogens by targeting their DNA (Akram and Kwon, 2010).…”

Section: Introductionmentioning

confidence: 99%

Assessment of Microbial and Radioactive Contaminations in Korean Cold Duck Meats and Electron-Beam Application for Quality Improvement

Arshad

et al. 2017

Korean Journal for Food Science of Animal Resources

View full text Add to dashboard Cite

Animal-origin food products pose serious threat to public food safety due to high microbial loads. The microbial and radioactive contaminations in commercial cold duck meat products were evaluated. Ten different lots of commercial samples (C1-C10) were classified based on type and smoking process. All samples were highly contaminated (< 4-7 Log CFU/g) with total aerobic bacteria (TAB), yeasts and molds (Y&M), and 7 samples (C1-C7) were positive for coliforms. Furthermore, three samples were contaminated with Listeria monocytogenes (C4-C6) and one with Salmonella typhimurium (C6). No radionuclides (131I, 137Cs, and 134Cs) were detected in any sample. The results of DEFT (direct epifluorescent filter technique)/APC (aerobic plate count), employed to screen pre-pasteurization treatments of products, indicated that smoked samples were positive showing DEFT/APC ratios higher than 4. Notably, the samples showed a serious threat to microbial safety, thus were irradiated with electron-beam (e-beam). The D10 values for S. typhimurium and L. monocytogenes were 0.65 and 0.42 kGy, respectively. E-beam application at 3 and 7 kGy resulted in reduction of initial TAB, Y&M, and coliform populations by 3 and 6 log cycles, respectively. Thus, e-beam was proven to be a good decontamination approach to improve the hygiene of cold duck meat.

show abstract

Effects of kimchi and smoking on quality characteristics and shelf life of cooked sausages prepared with irradiated pork

Cited by 30 publications

References 20 publications

E‐Beam Irradiation for Improving the Microbiological Quality of Smoked Duck Meat with Minimum Effects on Physicochemical Properties During Storage

E‐Beam Irradiation for Improving the Microbiological Quality of Smoked Duck Meat with Minimum Effects on Physicochemical Properties During Storage

Effect of jabuticaba peel extract on lipid oxidation, microbial stability and sensory properties of Bologna-type sausages during refrigerated storage

Assessment of Microbial and Radioactive Contaminations in Korean Cold Duck Meats and Electron-Beam Application for Quality Improvement

Contact Info

Product

Resources

About