Influence of E‐beam irradiation on microbiological and physicochemical properties and fatty acid profile of frozen duck meat,Food Science & Nutrition

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Influence of E‐beam irradiation on microbiological and physicochemical properties and fatty acid profile of frozen duck meat
Food Science & Nutrition ( IF 3.5 ) Pub Date : 2020-01-13 , DOI: 10.1002/fsn3.1386
Muhammad Sajid Arshad _{1,

2} , Joong-Ho Kwon ₂ , Rabia Shabir Ahmad ₁ , Kashif Ameer ₃ , Sheraz Ahmad ₄ , Yunhee Jo ₂

Affiliation

This study investigated the effect of different doses (0, 3, and 7 kGy) of e‐beam on the microbiological and physicochemical qualities and the profile of fatty acids of the frozen duck meat (FDM). Electron beam at the dose of 3 kGy showed more than 2 log and 1 log cycles of reduction in the total bacterial (TAB) and coliform counts (TCC), respectively. The results indicated an increase in the TBARS values (1.50 ± 0.02 mg MDA/kg), peroxide value (0.83 ± 0.04 meq peroxide/kg), and total volatile base nitrogen (1.31 ± 0.16 mg/100 ml), but no effect on the sensory parameters. Irradiation lowered the lightness (L*) (31.87 ± 0.98) and redness (a*) (11.04 ± 0.20) values but elevated the metmyoglobin content in FDM. In addition, irradiation had no effect on the benzopyrene content; however, a reduction was observed in the vitamin A (0.239 ± 0.015 µg/g) and vitamin E (1.847 ± 0.075 µg/g) contents of the FDM samples. There were no trans‐fatty acids present in the treated (irradiated) as well as the untreated (nonirradiated) meat samples (FDM), whereas the fatty acid content decreased in irradiated samples, in contrast with the nonirradiated control. Electronic nose clearly discriminated between the nonirradiated and irradiated FDM based on principal component analysis. It is concluded that the e‐beam successfully improved the microbial quality of FDM with slight changes in physicochemical properties, but without altering its sensory properties.

中文翻译：

电子束辐照对冷冻鸭肉微生物、理化特性及脂肪酸谱的影响

本研究研究了不同剂量（0、3 和 7 kGy）的电子束对冷冻鸭肉 (FDM) 的微生物和理化品质以及脂肪酸谱的影响。 3 kGy 剂量的电子束显示细菌总数 (TAB) 和大肠菌群计数 (TCC) 分别减少超过 2 个对数周期和 1 个对数周期。结果表明，TBARS 值（1.50 ± 0.02 mg MDA/kg）、过氧化值（0.83 ± 0.04 meq 过氧化物/kg）和总挥发性基础氮（1.31 ± 0.16 mg/100 ml）有所增加，但对感官参数。辐照降低了 FDM 中的亮度 ( L *) (31.87 ± 0.98) 和红度 ( a *) (11.04 ± 0.20) 值，但升高了高铁肌红蛋白含量。此外，辐照对苯并芘含量没有影响；然而，FDM 样品中的维生素 A (0.239 ± 0.015 µg/g) 和维生素 E (1.847 ± 0.075 µg/g) 含量有所降低。经过处理（辐照）和未经处理（未辐照）的肉样品 (FDM) 中均不存在反式脂肪酸，而与未辐照对照相比，辐照样品中的脂肪酸含量有所下降。基于主成分分析，电子鼻可以清楚地区分未辐照和辐照的 FDM。结论是，电子束成功地改善了 FDM 的微生物质量，物理化学特性略有变化，但没有改变其感官特性。

更新日期：2020-01-13

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