Abstract
ABSTRACTIonizing radiation can eliminate pathogenic bacteria from ready‐to‐eat (RTE) food products. An outbreak strain of L. monocytogenes was irradiated after inoculation onto (1) three meatless, soy‐based frankfurter products (“Soyl”, “Soy2”, “Soy3”), (2) soy‐based tofu (“Tofu”) and (3) a beef frankfurter product (“Beef”). The D10 was significantly influenced by the substrate: Beef (0.622kGy) = Tofu (0.622 kGy) < Soy2 (0.680 kGy) = Soy3 (0.695 kGy) <Soy1(0.761 kGy). The antioxidant strength of the products also varied significantly, but was not correlated with the D10 values obtained. To determine the sensory impact of irradiation, the products were treated with 1.5 kGy or 3.2 kGy, doses equivalent to 1.9–2.4 or 4.2–5.1 log10 reductions, respectively. These doses significantly decreased redness in Beef and Soy2, and significantly increased redness in Soy3. The maximum shear force of Beef and Soy1 was significantly decreased following irradiation. Product formulation was found to be key in determining the product response to irradiation.
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