Food Irradiation

Stewart, Eileen

doi:10.1002/9780470430101.ch4b

Cited by 11 publications

(12 citation statements)

References 28 publications

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“…This result is in accordance with previous studies using gamma ray (Ma et al, 1990;Pinto et al, 2004). The irradiation of proteins is known to cause denaturation as well as the formation of protein radicals due to interactions with water, resulting in reactions with constituent amino acid subunits (Stewart, 2001). Yang and Balwin (1995) suggested that changes in the viscosity of egg white were associated with the unfolding and aggregation of egg white proteins.…”

Section: Functional Propertiessupporting

confidence: 93%

Effects of Electron Beam Irradiation on Pathogen Inactivation, Quality, and Functional Properties of Shell Egg during Ambient Storage

Kim¹,

Yun²,

Jung³

et al. 2010

Korean Journal for Food Science of Animal Resources

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This study investigated the effects of electron beam irradiation on pathogens, quality, and functional properties of shell eggs during storage. A 1st grade 1-d-old egg was subjected to electron beam irradiation at 0, 1, 2, and 3 kGy, after which the number of total aerobic bacteria, reduction of inoculated Escherichia coli and Salmonella Typhimurium, egg quality, and functional properties were measured. Electron beam irradiation at 2 kGy reduced the number of E. coli and S. Typhimurium cells to a level below the detection limit (<10 2 CFU/g) after 7 and 14 d of storage. Egg freshness as measured by albumen height and the number of Haugh units was significantly reduced by 1-kGy irradiation. The viscosity of irradiated egg white was also significantly decreased by increased irradiation, whereas its foaming ability was increased. Electron beam irradiation also increased lipid oxidation in egg yolks. These results suggest that electron beam irradiation reduces the freshness of shell eggs while increasing the oxidation of egg yolk and improving important functional properties such as foaming capacity. Electron beam irradiation can also be applied to the egg breaking process since the irradiation reduces the viscosity of egg white, which can allow egg whites and yolks to be separated with greater efficiency.

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Section: Functional Propertiessupporting

confidence: 93%

Effects of Electron Beam Irradiation on Pathogen Inactivation, Quality, and Functional Properties of Shell Egg during Ambient Storage

Kim¹,

Yun²,

Jung³

et al. 2010

Korean Journal for Food Science of Animal Resources

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“…Chronic low‐dose exposure to mixed space radiation likely presents yet a different paradigm, especially in nonliving systems that cannot replenish their defenses against free radicals. Negative effects of irradiation on vitamins and other chemicals in foods can be minimized by irradiating foods at freezing temperatures or by packaging products in inert atmospheres (Stewart 2001), but foods flown in space are not frozen or in inert atmospheres when they are exposed to radiation.…”

Section: Resultsmentioning

confidence: 99%

Assessment of Nutrient Stability in Foods from the Space Food System After Long‐Duration Spaceflight on the ISS

Zwart¹,

Kloeris²,

Perchonok³

et al. 2009

Journal of Food Science

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Maintaining an intact nutrient supply in the food system flown on spacecraft is a critical issue for mission success and crew health. Ground-based evidence indicates that some vitamins may be altered and fatty acids oxidized (and therefore rendered useless, or even dangerous) by long-term storage and by exposure to radiation, both of which will be issues for long-duration exploration missions in space. In this study, the stability of nutrients was investigated in food samples exposed to spaceflight on the Intl. Space Station (ISS). A total of 6 replicates of 5 different space food items, a multivitamin, and a vitamin D supplement were packaged into 4 identical kits and were launched in 2006 on the space shuttle. After 13, 353, 596, and 880 d of spaceflight aboard the ISS, the kits were returned to Earth. Nine replicates of each food item and vitamin, from the same lots as those sent into space, remained in an environmental chamber on Earth to serve as controls at each time point. Vitamins, hexanal, oxygen radical absorbance capacity, and amino acids were measured in identical-lot food samples at each time point. After 596 d of spaceflight, differences in intact vitamin concentrations due to duration of storage were observed for most foodstuffs, but generally, nutrients from flight samples did not degrade any faster than ground controls. This study provided the 1st set of spaceflight data for investigation of nutrient stability in the food system, and the results will help NASA design food systems for both ISS and space exploration missions.

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“…This renders the micro-organisms incapable of multiplying, therefore, achieving reproductive death. The change of the D 10 -values with temperature demonstrates the importance of the indirect mechanism in high-moisture foods, which is related to the antimicrobial action of free radicals generated during water radiolysis (Stewart, 2001). The indirect mechanism occurs when the products of water radiolysis react with bacterial cells, thereby, inactivating them.…”

Section: Resultsmentioning

confidence: 98%

Effect of ionic strength on inactivation kinetics of Escherichia coli O157:H7 by electron beam in ground beef, chicken breast meat, and trout fillets

Black

Jaczynski²

2007

Int J of Food Sci Tech

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The ionic strengths (IS) of ground beef, chicken meat, and trout fillets were modified to intermediate and highest with 3.5% and 7.0% NaCl, respectively. The samples with modified and unaltered (native) IS were inoculated with Escherichia coli O157:H7 and subjected to electron beam (e-beam). The water activity (a w ) of the meat samples were 1.0, 0.96-0.97, and 0.94 for native, intermediate, and highest IS. The D 10 -values were calculated from survivor curves. The D 10 -values for E. coli ranged from 0.19 kGy in trout (highest IS) to 0.31 kGy in beef and chicken (highest IS). Regardless of the meat type, the increased resistance of E. coli to e-beam was only observed at the highest IS. The difference of the D 10 -value for E. coli in samples at intermediate and native IS was insignificant. Regardless of the IS, the E. coli in trout was most sensitive, while the difference of E. coli resistance to e-beam in ground beef and chicken meat was insignificant.

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Food Irradiation

Cited by 11 publications

References 28 publications

Effects of Electron Beam Irradiation on Pathogen Inactivation, Quality, and Functional Properties of Shell Egg during Ambient Storage

Effects of Electron Beam Irradiation on Pathogen Inactivation, Quality, and Functional Properties of Shell Egg during Ambient Storage

Assessment of Nutrient Stability in Foods from the Space Food System After Long‐Duration Spaceflight on the ISS

Effect of ionic strength on inactivation kinetics of Escherichia coli O157:H7 by electron beam in ground beef, chicken breast meat, and trout fillets

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