Survey the effects of electron beam irradiation on chemical quality and sensory properties on ostrich meat
Introduction: Irradiation of intervention strategies in order to effectively control food-borne pathogens are microorganisms that reduce microbial load and increase the shelf-life. Methods: In this study, ostrich meat with electron beam 1.5, 3 and 5 kGy doses treated and were stored in temperature...
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Shahid Sadoughi University of Medical Sciences
2017-09-01
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doaj-c8f148eec6be44bba193d51e8796b8ab2020-11-25T01:05:26ZfasShahid Sadoughi University of Medical SciencesToloo-e-behdasht1728-51272538-15982017-09-011635666Survey the effects of electron beam irradiation on chemical quality and sensory properties on ostrich meatali heydari0Hamidreza Gheisari1Seyed Ali Yasini Ardakani2Fateme Akrami-Mohajeri3Morteza Mohammadzade4 MSc Student in Food Hygiene and Safety, Shahid Sadoughi University of Medical Sciences Associate Professor, Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shiraz University, Shiraz, Iran Associate Professor, Department of Food science and Technology, Islamic Azad university, Yazd Branch Yazd, Iran Assistant Professor, Zoonotic Diseases Research Center, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran Ph.D. Student, Tarbiat Modares University, Faculty of medical science, Department of Biostatistics Introduction: Irradiation of intervention strategies in order to effectively control food-borne pathogens are microorganisms that reduce microbial load and increase the shelf-life. Methods: In this study, ostrich meat with electron beam 1.5, 3 and 5 kGy doses treated and were stored in temperature 1 ± 4° C for 15 days. With 5 day intervals after irradiation, chemical and organoleptic changes were evaluated. The amount of total volatile nitrogen (TVN) and thiobarbituric acid (TBA) were measured to evaluate the chemical changes. Results: Irradiation significantly reduces the amount of TVN in the samples were irradiated. It also increases the amount of thiobarbituric acid in the irradiated samples was statistically significant direct relationship with the irradiation and during storage, and despite the increase in thiobarbituric acid, irradiation had no significant effect on the sensory properties of ostrich meat.. Conclusion: The results show that electron beam irradiation of ostrich meat with increased storage time for at least two weeks at refrigerator temperature without a noticeable change in the organoleptic properties of the meat.http://tbj.ssu.ac.ir/browse.php?a_code=A-10-1499-1&slc_lang=en&sid=1 irradiation electron beam ostrich meat chemical quality organoleptic properties |
collection |
DOAJ |
language |
fas |
format |
Article |
sources |
DOAJ |
author |
ali heydari Hamidreza Gheisari Seyed Ali Yasini Ardakani Fateme Akrami-Mohajeri Morteza Mohammadzade |
spellingShingle |
ali heydari Hamidreza Gheisari Seyed Ali Yasini Ardakani Fateme Akrami-Mohajeri Morteza Mohammadzade Survey the effects of electron beam irradiation on chemical quality and sensory properties on ostrich meat Toloo-e-behdasht irradiation electron beam ostrich meat chemical quality organoleptic properties |
author_facet |
ali heydari Hamidreza Gheisari Seyed Ali Yasini Ardakani Fateme Akrami-Mohajeri Morteza Mohammadzade |
author_sort |
ali heydari |
title |
Survey the effects of electron beam irradiation on chemical quality and sensory properties on ostrich meat |
title_short |
Survey the effects of electron beam irradiation on chemical quality and sensory properties on ostrich meat |
title_full |
Survey the effects of electron beam irradiation on chemical quality and sensory properties on ostrich meat |
title_fullStr |
Survey the effects of electron beam irradiation on chemical quality and sensory properties on ostrich meat |
title_full_unstemmed |
Survey the effects of electron beam irradiation on chemical quality and sensory properties on ostrich meat |
title_sort |
survey the effects of electron beam irradiation on chemical quality and sensory properties on ostrich meat |
publisher |
Shahid Sadoughi University of Medical Sciences |
series |
Toloo-e-behdasht |
issn |
1728-5127 2538-1598 |
publishDate |
2017-09-01 |
description |
Introduction: Irradiation of intervention strategies in order to effectively control food-borne pathogens are microorganisms that reduce microbial load and increase the shelf-life.
Methods: In this study, ostrich meat with electron beam 1.5, 3 and 5 kGy doses treated and were stored in temperature 1 ± 4° C for 15 days. With 5 day intervals after irradiation, chemical and organoleptic changes were evaluated. The amount of total volatile nitrogen (TVN) and thiobarbituric acid (TBA) were measured to evaluate the chemical changes.
Results: Irradiation significantly reduces the amount of TVN in the samples were irradiated. It also increases the amount of thiobarbituric acid in the irradiated samples was statistically significant direct relationship with the irradiation and during storage, and despite the increase in thiobarbituric acid, irradiation had no significant effect on the sensory properties of ostrich meat..
Conclusion: The results show that electron beam irradiation of ostrich meat with increased storage time for at least two weeks at refrigerator temperature without a noticeable change in the organoleptic properties of the meat. |
topic |
irradiation electron beam ostrich meat chemical quality organoleptic properties |
url |
http://tbj.ssu.ac.ir/browse.php?a_code=A-10-1499-1&slc_lang=en&sid=1 |
work_keys_str_mv |
AT aliheydari surveytheeffectsofelectronbeamirradiationonchemicalqualityandsensorypropertiesonostrichmeat AT hamidrezagheisari surveytheeffectsofelectronbeamirradiationonchemicalqualityandsensorypropertiesonostrichmeat AT seyedaliyasiniardakani surveytheeffectsofelectronbeamirradiationonchemicalqualityandsensorypropertiesonostrichmeat AT fatemeakramimohajeri surveytheeffectsofelectronbeamirradiationonchemicalqualityandsensorypropertiesonostrichmeat AT mortezamohammadzade surveytheeffectsofelectronbeamirradiationonchemicalqualityandsensorypropertiesonostrichmeat |
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