Abstract
The purpose of this work was to compare the effect of electron and X-ray irradiation on microbiological content and volatile organic compounds in chilled turkey meat. Dose ranges which significantly suppress the pathogenic microflora while maintaining the organoleptic properties of the turkey meat are different for electron and X-ray irradiation. According to the study it is recommended to treat chilled turkey using X-ray irradiation with the dose ranging from 0.5 to 0.75 kGy, while in electron irradiation permissible doses should be within 0.25–1 kGy. Three main groups of volatile compounds: alcohols, ketones, and aldehydes—were found in irradiated and non-irradiated samples of turkey meat. It was found that the total amount of aldehydes, which are responsible for the formation of a specific odor of irradiated meat products, increases exponentially with the increase in the absorbed dose for both types of irradiation. It was established that acetone can be used as a potential marker of the fact of exposure of low-fat meat products to ionizing radiation.
Highlights
The purpose of this work was to compare the effect of electron and X-ray irradiation on microbiological content and volatile organic compounds in chilled turkey meat
Concentration of microorganisms in turkey meat exponentially decreased with the increase in the dose of electron and X-ray radiation (Fig. 5)
The initial concentration of microorganisms in the chilled Turkey at the start of our investigation was 1 03 colony-forming units per gram (CFU/g), which is ten times lower than the upper limit of microbial contamination allowed for this category of food products[31]
Summary
The purpose of this work was to compare the effect of electron and X-ray irradiation on microbiological content and volatile organic compounds in chilled turkey meat. According to the study it is recommended to treat chilled turkey using X-ray irradiation with the dose ranging from 0.5 to 0.75 kGy, while in electron irradiation permissible doses should be within 0.25–1 kGy. Three main groups of volatile compounds: alcohols, ketones, and aldehydes—were found in irradiated and non-irradiated samples of turkey meat. A correctly selected irradiation scheme provides both the required absorbed dose and the best possible uniformity of depth dose distribution over the volume of the processed product. It is interesting to study the composition of volatile compounds to compare the effect of various types of irradiation on microorganisms in the products exposed to the same dose range. It will be possible to find the optimal irradiation method for the given type of food products
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