Synergistic effect of low dose γ-irradiation, natural antimicrobial and antioxidant agents on quality of meat emulsions

Akhter, Rehana; Masoodi, F.A.; Wani, Touseef Ahmed; Rather, Sajad A.; Hussain, Peerzada R.

doi:10.1016/j.radphyschem.2021.109724

Cited by 5 publications

(7 citation statements)

References 33 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Recent approaches in food irradiation have involved the use of combined treatments with natural preservatives to reduce irradiation doses. In previous studies, gamma irradiation of medium doses (2-6 kGy) with natural compounds and active packaging has been applied to extend the shelf-life of meat and meat products [30,31].…”

Section: The Application Technique Of Natural Preservatives To Meat and Meat Productsmentioning

confidence: 99%

Application of Natural Preservatives for Meat and Meat Products against Food-Borne Pathogens and Spoilage Bacteria: A Review

Chin

Paik

2021

Foods

View full text Add to dashboard Cite

Meat and meat products are excellent sources of nutrients for humans; however, they also provide a favorable environment for microbial growth. To prevent the microbiological contamination of livestock foods, synthetic preservatives, including nitrites, nitrates, and sorbates, have been widely used in the food industry due to their low cost and strong antibacterial activity. Use of synthetic chemical preservatives is recently being considered by customers due to concerns related to negative health issues. Therefore, the demand for natural substances as food preservatives has increased with the use of plant-derived and animal-derived products, and microbial metabolites. These natural preservatives inhibit the growth of spoilage microorganisms or food-borne pathogens by increasing the permeability of microbial cell membranes, interruption of protein synthesis, and cell metabolism. Natural preservatives can extend the shelf-life and inhibit the growth of microorganisms. However, they can also influence food sensory properties, including the flavor, taste, color, texture, and acceptability of food. To increase the applicability of natural preservatives, a number of strategies, including combinations of different preservatives or food preservation methods, such as active packaging systems and encapsulation, have been explored. This review summarizes the current applications of natural preservatives for meat and meat products.

show abstract

Section: The Application Technique Of Natural Preservatives To Meat and Meat Productsmentioning

confidence: 99%

Application of Natural Preservatives for Meat and Meat Products against Food-Borne Pathogens and Spoilage Bacteria: A Review

Chin

Paik

2021

Foods

View full text Add to dashboard Cite

show abstract

“…In research studies, a synergistic effect of medium irradiation doses up to 2-6 kGy and natural bioactive compounds enhance the shelf life of several types of meat products (Abdeldaiem, 2014;Ayari et al, 2016;Hassanzadeh et al, 2017). For instance, Akhter et al (2021) compared the combined efficacy of low dose γ-irradiation, antimicrobial (sodium nitrate and nisin) and antioxidants (Butylated Hydroxytoluene (BHT) and rosemary) on various quality characteristics of mutton meat emulsions. In nonirradiated mutton meat emulsions, a higher antioxidant effect of BHT against oxidative reactions than the rosemary extracts during processing was reported.…”

Section: Combination Of Irradiation With Natural Preservativesmentioning

confidence: 99%

“…To address these concerns, the emerging preservation technologies can be used as an alternative strategy to maintain the quality characteristics of meat products and overcome microbial resistance. Numerous research studies have demonstrated the efficacies of combining novel nonthermal technologies with other preservatives methods/technologies on uncooked/semicooked cured meat products (Akhter et al., 2021 ; Bragagnolo et al., 2005 ; Cui et al., 2017 ; Huq et al., 2015 ).…”

Section: Minimal Processing Technologies As Nitrite Reduction Strategiesmentioning

confidence: 99%

“…For instance, Akhter et al. ( 2021 ) compared the combined efficacy of low dose γ‐irradiation, antimicrobial (sodium nitrate and nisin) and antioxidants (Butylated Hydroxytoluene (BHT) and rosemary) on various quality characteristics of mutton meat emulsions. In nonirradiated mutton meat emulsions, a higher antioxidant effect of BHT against oxidative reactions than the rosemary extracts during processing was reported.…”

Section: Minimal Processing Technologies As Nitrite Reduction Strategiesmentioning

confidence: 99%

“…In nonirradiated mutton meat emulsions, a higher antioxidant effect of BHT against oxidative reactions than the rosemary extracts during processing was reported. However, rosemary extract prevented lipid oxidation similar to BHT in irradiated (1 kGy) meat emulsions, and combinations of nisin and irradiation were effective against microbial spoilage (yeast, mold, and total plate count) similar to irradiated‐sodium nitrate‐containing samples (Akhter et al., 2021 ).…”

Section: Minimal Processing Technologies As Nitrite Reduction Strategiesmentioning

confidence: 99%

See 2 more Smart Citations

Multitarget preservation technologies for chemical‐free sustainable meat processing

Kaur

Gupta

et al. 2022

Journal of Food Science

View full text Add to dashboard Cite

Due to the growing consumer demand for safe and naturally processed meats, the meat industry is seeking novel methods to produce safe-to-consume meat products without affecting their sensory appeal. The green technologies can maintain the sensory and nutritive characteristics and ensure the microbial safety of processed meats and, therefore, can help to reduce the use of chemical preservatives in meat products. The use of chemical additives, especially nitrites in processed meat products, has become controversial because they may form carcinogenic N-nitrosamines, a few of which are suspected as cancer precursors. Thus, the objective of reducing or eliminating nitrite is of great interest to meat researchers and industries. This review, for the first time, discusses the influence of processing technologies such as microwave, irradiation, high-pressure thermal processing (HPTP) and multitarget preservation technology on the quality characteristics of processed meats, with a focus on their sensory quality. These emerging technologies can help in the alleviation of ingoing nitrite or formed nitrosamine contents in meat products. The multitarget preservation technology is an innovative way to enhance the shelf life of meat products through the combined use of different technologies/natural additives. The challenges and opportunities associated with the use of these technologies for processing meat are also reviewed.

show abstract

Testing Methods

2023

Food Safety, Plastics and Sustainability

View full text Add to dashboard Cite

Synergistic effect of low dose γ-irradiation, natural antimicrobial and antioxidant agents on quality of meat emulsions

Cited by 5 publications

References 33 publications

Application of Natural Preservatives for Meat and Meat Products against Food-Borne Pathogens and Spoilage Bacteria: A Review

Application of Natural Preservatives for Meat and Meat Products against Food-Borne Pathogens and Spoilage Bacteria: A Review

Multitarget preservation technologies for chemical‐free sustainable meat processing

Testing Methods

Contact Info

Product

Resources

About