Irradiated luncheon meat: microbiological, chemical and sensory characteristics during storage

被引：35

作者：

Al-Bachir, M

Mehio, A

机构：

[1] Syrian Atom Energy Commiss, Radiat Technol Dept, Damascus, Syria

[2] Aleppo Univ, Fac Agr, Dept Food Technol, Aleppo, Syria

来源：

FOOD CHEMISTRY | 2001年 / 75卷 / 02期

关键词：

irradiation; luncheon meat; shelf-life;

D O I：

10.1016/S0308-8146(01)00192-3

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

To investigate the effect of gamma irradiation on the shelf-life of luncheon meat, packs were exposed to doses of 0, 1, 2, 3 and 4 kGy in a Co-60 package irradiator. Irradiated and non-irradiated samples were stored at refrigeration temperatures (1-4 degreesC). Microbial population, chemical changes and sensory properties were evaluated every 2 weeks during 14 weeks of storage. The results indicated that gamma irradiation reduced the counts of microorganisms and increased the shelf-life of luncheon meat from 10 weeks for the control to 14 weeks for irradiated samples. Total acidity, lipid oxidation and the volatile basic nitrogen (VBN) increased after 2 weeks of irradiation. However, after 10 weeks of storage, the total acidity and volatile basic nitrogen were less than the control. Sensory evaluation indicated that no significant differences (P > 0.05) were found between irradiated and non-irradiated samples in taste, and flavour. (C) 2001 Elsevier Science Ltd. All rights reserved.

引用

页码：169 / 175

页数：7

共 45 条

[1] PACKAGING COOKED TURKEY MEAT PATTIES WHILE HOT REDUCES LIPID OXIDATION [J].