Effects of gamma irradiation and frozen storage on microbial,chemical and sensory quality of chicken meat in Iran |
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| Affiliation: | 1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China;2. College of Food and Biotechnology, Wuhan Institute of Design and Science, Wuhan 430205, China;1. School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea;2. Hazardous Substances Analysis Division, Daegu Regional Food and Drug Administration, Daegu 42612, Republic of Korea;3. Institute of Home and Food Sciences, Government College University, Faisalabad 36000, Pakistan;1. Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Republic of Korea;2. Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Republic of Korea;3. Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Republic of Korea;4. Department of Health Administration and Food Hygiene, Jinju Health College, Jinju 52655, Republic of Korea;5. Institute of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Republic of Korea |
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| Abstract: | Irradiation is considered one of the most efficient technological processes for the reduction of microorganisms in food. It can be used to improve the safety of food products, and to extend their shelf lives. The aim of this study was to evaluate the effects of gamma irradiation and frozen storage as a combination process for improvement of chicken meat shelf life. Broiler chicken were treated with 0 (non irradiated), 0.75, 3.0, and 5.0 kGy of gamma irradiation and held frozen for 9 months. The control and irradiated samples were stored at ?18 °C and underwent microbial analysis, chemical characteristics and sensory evaluation at 3 months intervals. Microbial analysis indicated that irradiation and freezing storage had a significant effect (P < 0.05) on the reduction of microbial loads. There was no significant difference in sensory quality and chemical characteristics during freezing storage in chicken meat. The combination of frozen storage plus irradiation resulted in greater overall reductions on microbial loads, extending shelf-life of chicken meat for commercial application and critical condition. |
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