ABSTRACT

The current investigation was conducted to evaluate the result of gamma irradiation doses and kale leaf powder (KLP) on microbiological assay (total aerobic bacteria and coliforms), quality parameters (Hunter’s color [L*, a* and b*] and heme pigment [Mb and MetMb]) and stability modifiers (total volatile basic nitrogen [TVBN], thiobarbituric acid reactive substances [TBARSs], and peroxide value [POV]) of ostrich and chicken meat under different storage intervals (0, 7 and 14d). Gamma irradiation dose (3kGy) with or without kale leaf powder (1% and 2%) was applied. The TPC and coliform outcome indicated that irradiation and storage caused significant changes in both meat patties while the microbial load was recorded zero at the treatment 3kGy. TVBN, TBARS and POV changed significantly in ostrich and chicken meat with different treatments and storage periods. TVBN value was observed high in ostrich meat at the treatment (3KGy) on the end of storage, whereas the higher values of POV and TBARS were evaluated in the chicken meat sample at 3kgy on 14th day of storage. The myoglobin, met-myoglobin, L*, a*, and b* showed significant changes with respect to different treatments and storage periods. The higher Mb value was seen at 2% KLP at day 0 of storage in ostrich meat and the extreme MetMb value was found at 3kGy at the end of storage. The L* and b* were observed high in chicken meat, whereas in ostrich meat, a* value was found high. In both types of meat, slight changes were observed in appearance, taste, texture, flavor and overall acceptability. However, it is concluded that both types of meat treated with 3kGy + KLP were examined better for quality, safety and stability during storage.

摘要

目前的调查是为了评估伽马辐射剂量和羽衣甘蓝叶粉 (KLP) 在微生物测定（总需氧菌和大肠菌群）、质量参数（亨特颜色 [L*、a* 和 b*] 和血红素色素 [ Mb 和 MetMb]）和稳定性调节剂（总挥发性碱性氮 [TVBN]、硫代巴比妥酸活性物质 [TBARS] 和过氧化值 [POV]）在不同储存间隔（0、7 和 14 天）下的鸵鸟肉和鸡肉。施加有或没有羽衣甘蓝叶粉（1% 和 2%）的伽马辐射剂量（3kGy）。TPC 和大肠菌群结果表明辐照和储存导致两种肉饼发生显着变化，而微生物负荷在 3kGy 处理下记录为零。无线电视，鸵鸟肉和鸡肉的TBARS和POV在不同处理和贮藏期中发生了显着变化。在储存结束时在处理（3KGy）的鸵鸟肉中观察到较高的 TVBN 值，而在储存第 14 天在 3kgy 的鸡肉样品中评估了较高的 POV 和 TBARS 值。肌红蛋白、高铁肌红蛋白、L*、a* 和 b* 显示出相对于不同处理和储存期的显着变化。在鸵鸟肉中储存第 0 天，在 2% KLP 下观察到较高的 Mb 值，在储存结束时在 3kGy 处发现极端 MetMb 值。在鸡肉中观察到 L* 和 b* 值很高，而在鸵鸟肉中发现 a* 值很高。在这两种肉类中，在外观、味道、质地、风味和整体可接受性方面都观察到了轻微的变化。然而，