Effect of gamma irradiation on shelf life and quality of indigenous chicken meat

Anisul Islam,Md Abul Hashem,Md Anwar Hossain,Md Mujaffar Hossain,Md Sadakuzzaman

doi:10.3329/jbau.v17i4.44626

Abstract

The experiment was conducted on fresh indigenous chicken meat treated with 0 (non-irradiated), 1, 2 and 3 kGy 60Co gamma irradiation and stored for 0, 30 and 60 days at -20ºC to investigate the effects on proximate components, sensory attributes, and physicochemical, biochemical and microbial changes in meat quality. Data were analyzed under 4x3 factor CRD design of experiment in GLM procedure of SAS statistical package. The results showed that irradiation groups had significantly (p<0.05) higher color and tenderness of meat compared to that of non-irradiated group. The 2 kGy group showed significantly (p<0.05) higher Dry matter (DM) and Ether extract (EE) whereas the cooking loss, Free fatty acid (FFA), Peroxide value (PV), and Thiobarbituric acid reactive substances (TBARS) levels were higher in 3 kGy irradiated group. With the advancement of storage periods pH significantly (p<0.05) decreased. The 2 kGy irradiation group showed significantly (p<0.05) lower numbers of Total viable count (TVC), Total coliform count (TCC), Total yeast and mold count (TYMC) compared to non-irradiated group. From this study, it may be concluded that the 2 kGy irradiated group had positive effects on sensory evaluation, biochemical and microbial qualities of indigenous chicken meat to increase the shelf life and the quality of indigenous chicken meat.  J Bangladesh Agril Univ 17(4): 560–566, 2019

Highlights

Now-a-days many preservation techniques have been developed which include cooking, freezing, fermenting, salting, drying and pickling (Choi et al 2009; Kim et al 2009)
With the approval of irradiation to improve the safety of poultry meat, concerns have been raised about the negative effects of irradiation on meat quality, which include lipid oxidation, protein oxidation, color, and odor
Irradiation on chicken meat breast meat irradiated at doses 0, 1 and 2.0 kGy and found that color was not influenced by those doses

Summary

Introduction

Now-a-days many preservation techniques have been developed which include cooking, freezing, fermenting, salting, drying and pickling (Choi et al 2009; Kim et al 2009) These methods have been used to reduce the number of microorganisms and increase the shelf-life and safety of meat (Farkas, 2004). With the approval of irradiation to improve the safety of poultry meat, concerns have been raised about the negative effects of irradiation on meat quality, which include lipid oxidation, protein oxidation, color, and odor. Bangladesh is producing 72.60 Lakh metric ton of meat vis-à-vis demand of 72.14 Lakh MT (DLS, 2018) where chicken is contributing more share (around 50%) It indicates we are in surplus 0.46 Lakh MT meats production per year. Effect of gamma irradiation on shelf life and quality of indigenous chicken meat. The study was carried out to determine the effect of gamma irradiation on sensory, proximate, biochemical and microbial qualities of chicken meat to increase the shelf life and the quality of indigenous chicken meat

Materials and Methods

Results and Discussion

Conclusion