Radiation decontamination of meat lyophylized products

Migdal, W.; Owczarczyk, H.B.

doi:10.1016/s0969-806x(01)00648-x

Cited by 2 publications

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“…While food irradiation has been commercially employed since the 1950s, the technology is still under development. This applies to the irradiation of new product categories such as wine [ 9 ], raw milk [ 10 ], as well as lyophilized fruit, vegetables, meat [ 11 ] and honey [ 12 ].…”

Section: Introductionmentioning

confidence: 99%

Effectiveness of E-Beam Radiation against Saccharomyces cerevisiae, Brettanomyces bruxellensis, and Wild Yeast and Their Influence on Wine Quality

Błaszak

Jakubowska

Lachowicz³

et al. 2023

Molecules

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The simplest way to eliminate microorganisms in the must/wine is through sulfuration, as it allows the introduction of pure yeast varieties into the must, which guarantees a high-quality wine. However, sulfur is an allergen, and an increasing number of people are developing allergies to it. Therefore, alternative methods for microbiological stabilization of must and wine are being sought. Consequently, the aim of the experiment was to evaluate the effectiveness of ionizing radiation in eliminating microorganisms in must. The sensitivity of wine yeasts, Saccharomyces cerevisiae, S. cerevisiae var. bayanus, Brettanomyces bruxellensis, and wild yeasts to ionizing radiation was com-pared. The effects of these yeasts on wine chemistry and quality were also determined. Ionizing radiation eliminates yeast in wine. A dose of 2.5 kGy reduced the amount of yeast by more than 90% without reducing the quality of the wine. However, higher doses of radiation worsened the organoleptic properties of the wine. The breed of yeast used has a very strong influence on the quality of the wine. It is justifiable to use commercial yeast breeds to obtain standard-quality wine. The use of special strains, e.g., B. bruxellensis, is also justified when aiming to obtain a unique product during vinification. This wine was reminiscent of wine produced with wild yeast.. The wine fermented with wild yeast had a very poor chemical composition, which negatively affected its taste and aroma. The high content of 2-methylbutanol and 3-methylbutanol caused the wine to have a nail polish remover smell.

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Section: Introductionmentioning

confidence: 99%

Effectiveness of E-Beam Radiation against Saccharomyces cerevisiae, Brettanomyces bruxellensis, and Wild Yeast and Their Influence on Wine Quality

Błaszak

Jakubowska

Lachowicz³

et al. 2023

Molecules

View full text Add to dashboard Cite

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“…Há trabalhos citados na literatura que estudam o efeito da irradiação na qualidade sensorial de produtos de origem animal, realizados em diversos laboratórios aplicados em produtos, doses e condições diversas (Sudarmadji & Urbain, 1972;Rodrigues et al, 1992;Bagorogoza et al, 2001;Migdal & Owczarczyk, 2002;Gomes et. al, 2003;Ozden et al, 2007;Placek, 2004;Zhu et al, 2004) Há também trabalhos que abordam a análise sensorial de produtos de origem vegetal irradiados.…”

Section: Análise Sensorialunclassified

Efeito da radiação gama sobre o conteúdo de tocoferóis em produtos naturais e industrializados e avaliação sensorial

Taipina¹

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Vitamin E content, the percentage of activity retention and the sensory characteristics were analyzed in samples of vitamin E rich foods: pecan nuts, whole grain cookies and a fortified powder formula irradiated with 1 and 3kGy of 60 Co gamma radiation. For the vitamin E determination (as -tocopherol equivalents) three different samples lots were employed using the colorimetric method standardized by the Instituto Adolfo Lutz of Sao Paulo. For sensory analysis, the Multiple Comparison or Control Difference Test was used for all products, comparing the irradiated samples to the non-irradiated controls and measuring the difference rate in total terms, concerning appearance, odor, texture and flavor, in a category scale of 9 points, ranging from 1 = no difference to 9 = extreme difference to the control. The experimental outline employed was that of randomized complete blocks design, in two consecutive sessions. The obtained data were submitted to variance analysis, ANOVA, and means comparison by Dunnett test, at 5% significance. The results show that there was no E vitamin loss in the pecan nuts, whole grain cookies and powder food samples, irradiated with 1 and 3 kGy doses. With regard to the sensory analysis, the 3kGy gamma irradiation produced significant changes in the sensory properties of pecan nuts for the attributes: appearance, odor, texture and flavor. The 1kGy dose did not cause a significant difference for these attributes. Concerning the sensory analysis of whole grain cookies and fortified powder food, significant differences were observed in all the irradiated products, although the difference grades were significantly low, compared to those of the non-irradiated samples, especially when 1kGy dose was applied.TABELA 1-Alimentos considerados fontes de vitamina E (Ohio St. Univ., 2004). Pães, Cereais e outros grãos Cereais matinais, Cereais fortificados Germe de trigo Frutas Maçã assada Damasco Nectarina crua Pêssego Hortaliças Acelga Couve Mostarda Abóbora Nabo Carnes, Aves e substitutos Fígado, frango, ou peru Peixes Marisco em conserva Corvina cozida ou assada Cavala em conserva Salmão assado ou grelhado Vieira assada ou cozida Camarão cozido ou assado Nozes e sementes Amêndoa Nozes Avelã Amendoim Manteiga de amendoim

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Radiation decontamination of meat lyophylized products

Cited by 2 publications

References 1 publication

Effectiveness of E-Beam Radiation against Saccharomyces cerevisiae, Brettanomyces bruxellensis, and Wild Yeast and Their Influence on Wine Quality

Effectiveness of E-Beam Radiation against Saccharomyces cerevisiae, Brettanomyces bruxellensis, and Wild Yeast and Their Influence on Wine Quality

Efeito da radiação gama sobre o conteúdo de tocoferóis em produtos naturais e industrializados e avaliação sensorial

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