Influence of Gamma Irradiation on Microbiological, Biochemical, and Textural Properties of Bonito (Sarda sarda) During Chilled Storage

Mbarki, Raouf; Sadok, Saloua; Barkallah, Insaf

doi:10.1177/1082013208097444

Cited by 26 publications

(26 citation statements)

References 35 publications

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“…A degradação radiolítica já foi mostrada com a utilização de sistemas modelo. [64][65][66][67][68][69][70][71] Em alimentos, a maior parte dos estudos investiga a produção de aminas ao final de um tempo específico de armazenagem, verificando se há redução da quantidade das AB que se acumulariam se não houvesse a irradiação. Os resultados das principais ações da irradiação em AB estão resumidos na Tabela 6.…”

Section: Inativação De Aminas Biogênicas Por Irradiação Gamaunclassified

See 1 more Smart Citation

Biogenic Amines: A Public Health Problem

Cardozo¹,

Lima²,

França³

et al. 2013

Revista Virtual De Química

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Biogenic amines (BA) are toxic low molecular weight organic bases with aliphatic, aromatic or heterocyclic structures that can be found in several foods and are mainly produced by microbial decarboxylation of amino acids. The consumption of food containing large amounts of BA can result in allergic reactions, characterized by difficulties in breathing, rash, vomiting and hypertension. BA are also known as possible precursors of carcinogens such as Nnitrosamines. They are frequently found in high concentrations in food and cannot be reduced by high-temperature treatments, which makes difficult the use of conventional methods of food preservation for this purpose. Food irradiation is an alternative technology for their reduction because it can induce the formation of less toxic BA sub products by radiolysis.Keywords: Biogenic amines; public health; food contamination. ResumoAminas biogênicas (AB) são bases orgânicas tóxicas de baixo peso molecular com estruturas alifáticas, aromáticas ou heterocíclicas, que podem ser encontradas em vários alimentos. Elas são, normalmente, produzidas através da descarboxilação de aminoácidos promovida por micro-organismos (MO). O consumo de alimentos contendo grandes quantidades de AB pode resultar em reações alérgicas caracterizadas por dificuldade de respirar, urticária, vômito e hipertensão. Elas são também conhecidas como possíveis precursores de carcinógenos tais como as N-nitrosaminas. As AB são frequentemente encontradas em altas concentrações nos alimentos e o seu conteúdo não pode ser reduzido por tratamentos térmicos, fato que dificulta a sua redução através dos métodos convencionais de preservação. Uma alternativa para a redução do teor destas substâncias é aplicar a irradiação para induzir a radiólise das AB levando a subprodutos menos tóxicos.Palavras-chave: Aminas biogênicas; saúde pública; contaminação de alimentos.

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Section: Inativação De Aminas Biogênicas Por Irradiação Gamaunclassified

“…Tabela 6. Conteúdo de AB após tratamento por irradiação conforme reportado por diversos autores [64][65][66][67][68][69][70][71] …”

Section: Inativação De Aminas Biogênicas Por Irradiação Gamaunclassified

Biogenic Amines: A Public Health Problem

Cardozo¹,

Lima²,

França³

et al. 2013

Revista Virtual De Química

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“…This result gives an opportunity to use radiation treatment as a means of improving the color in various food products in industrial application . Mbarki et al (2008Mbarki et al ( , 2009) reported elimination of mesophilic and psychrophilic germs of Bonito (Sarda sarda) at a dose of ≥1.5 kGy. Irradiation with doses of 6 and 7.5 kGy resulted in a decrease of polyunsaturated fatty acids which is an indication of enhancing the rate of lipid oxidation.…”

Section: Microbiological Safety and Nutritional Adequacymentioning

confidence: 99%

Irradiation of Food, Current Legislation Framework, and Detection of Irradiated Foods

2010

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The review covers description of food irradiation process, the current status of global legislation background in the field of irradiated foodstuffs, and the state of detection methods up-to-date available based on physical, chemical, biological, and microbiological changes in irradiated foods. Special emphasis was put on European Standards for the detection of irradiated foods adopted by the European Committee for Standardization, CEN (known as CEN Standards). These standards concerning the correct application of different techniques for the identification of various kinds of food and food ingredients treated with ionizing radiation have been accepted by Codex Alimentarius as Codex Standards. Analytical methods are necessary to control irradiated food products, therefore making enforcement of accurate labeling regulations. Labeling will enhance consumer confidence by providing assurance of the consumer's right to choose. In addition, the knowledge of radiationinduced physicochemical changes in foodstuffs provides scientific basis for the wholesomeness estimation of irradiated foods. The technology of food irradiation is a valuable means for ensuring microbiological food safety, therefore extending the shelf-life of a wide range of foods and reducing losses from spoiling and pests. Decreasing losses is particularly essential from the global distribution and food storage point of view. Food irradiation is applicable to fresh, dried or frozen foods with the purpose of antimicrobial treatments for spices, herbs, and dried vegetable seasonings, insect disinfestations, and control of pathogenic bacteria in poultry meat, red meat, shell eggs, seafood, and sprouting of tubers and bulbs like potatoes and onions. However, the utility of the technology of food irradiation remains still controversial because of negative public and industry perception of "nuclear technology" and the wholesomeness of irradiated foods. For that reason, this review is intended to provide proper scientific information on the safety, advantages, and limitations of food irradiation compared to the existing conventional food processing techniques, legal backgrounds, including labeling regulations for identifying irradiated foods based on the detection methods. Scientifically documented information could increase the level of education and acceptance of irradiated foodstuffs by consumers, food processors, and government agencies.

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“…Irradiation has become an increasingly popular preservation technique in the food industry in both developed and developing countries in the last few years (Mbarki, Sadok, & Barkallah, 2008). Total quantity of irradiated foods in the world was reported to be about 405,000 tons, while total amount of irradiated meat and seafood was about 32,000 tons in 2005.…”

Section: Introductionmentioning

confidence: 99%

“…Many studies worldwide have been done to recognise the effect of radiation on fish quality (Chouliara, Savvaidis, Riganakos, & Kontominas, 2005;Lakshmanan et al, 1999;Mbarki et al, 2008;Öz-den, Inugur, & Erkan, 2007a;Reale et al, 2008;Riebroy et al, 2007;Silva, Mendes, Nunes, & Empis, 2006). Liu, Chen, Tsai, and Yang (1992) reported that an irradiation dose of 1.0 kGy was found to have little effect on the concentrations of nucleotide catabolites in tilapia and silver carp stored at 2-4°C.…”

Section: Introductionmentioning

confidence: 99%