The effect of gamma irradiation and vacuum packaging upon selected quality traits of refrigerated ostrich meat. Part 1. Microbial assessment

• Autorzy: Jouki M. , Yazdi F. T.
• Języki publikacji: EN

Abstrakty

EN

The aim of the study was to evaluate the effects of gamma irradiation and vacuum packaging as combined process for improvement of ostrich meat shelf life. Ostrich meat was vacuum-packaged and irradiated at 0, 1 and 3.0 kGy. Bacterial growth and sensory quality were determined at 1,7, 14 and 21 days. Microbial analysis indicated that the combined use of vacuum packaging and irradiation had a significant effect on the reduction of microbial loads. Among the analysed bacteria,coliforms were most sensitive to gamma radiation. Considering the total bacteria counts, vacuumpacked samples irradiated at 3.0 kGy were acceptable under refrigerated storage for at least 21 days, compared to 7 and 14 days for non-irradiated, air-packaged, and vacuum-packaged samples,respectively.

• Wydawca: -
• Czasopismo: Animal Science Papers and Reports
• Rocznik: 2014
• Tom: 32
• Numer: 1
• Opis fizyczny: p.81-89,fig.,ref.

Twórcy

autor

Jouki M.

• Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Iran

autor

Yazdi F. T.

• Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Iran

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