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Title: Effects of γ-irradiation on microbiological status, fatty acid composition and color of vacuum packaged cold stored fresh pork meat
Authors: Σινάνογλου, Βασιλεία
Κοντελές, Σπύρος
Μπατρινού, Ανθιμία
Μάντης, Φώτης
Σφλώμος, Κωνσταντίνος
Item type: Journal article
Keywords: Ακτινοβολία γάμμα;Μικροβιολογία;Λιπαρά οξέα;Χοιρινό κρέας;Ανάπτυξη βακτηρίων;Bacteria
Subjects: Food
Food technology
Τεχνολογία τροφίμων
Issue Date: 28-May-2015
Date of availability: 28-May-2015
Publisher: International Association for Food Protection
Abstract: Pork meat samples were inoculated with high or low levels (106 or 103 CFU/g) of Salmonella Enteritidis, vacuum packaged, exposed to γ radiation (1.0, 2.5, and 4.7 kGy), and stored for 1 month at 4 ± 1°C. In highly contaminated samples, the target strain was completely eliminated only by the 4.7 kGy radiation dose, whereas in samples at the lower contamination level, 2.5 kGy was sufficient to eliminate Salmonella Enteritidis. The highest of the applied radiation doses reduced the aerobic microflora and extended the sample's refrigeration shelf life by at least 2 weeks. The fatty acid profile of pork meat was not significantly affected by any of the applied radiation doses. Irradiation increased the proportion of saturated fatty acids (SFA) and decreased the content of the polyunsaturated fatty acids (P < 0.05). Irradiation also affected negatively the proportions of the nutritional indexes ω-6/ω-3, SFA/monounsaturated fatty acids, and SFA/polyunsaturated fatty acids. The proportion of the trans fatty acids C18:1ω-9 t9 and C18:2 t9,t12 in the total fatty acids was nearly doubled (90 and 86%, respectively) in the samples that had been exposed to 4.7 kGy. None of the applied radiation doses changed the lightness (L* value) of the meat, but redness (a*) and yellowness (b*) increased, particularly for the samples treated with 4.7 kGy.
Language: English
Citation: Sinanoglou, V., Konteles, S., Batrinou, A., Mantis, F. and Sflomos. K. (2009) Effects of γ-irradiation on microbiological status, fatty acid composition and color of vacuum packaged cold stored fresh pork meat. "Journal of Food Protection", 72 (3), p.556-563
Journal: Journal of Food Protection
Type of Journal: With a review process (peer review)
Access scheme: Publicly accessible
License: Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες
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