Abstract
ABSTRACT This study was carried out to evaluate the impact of gamma irradiation and turmeric powder (TP) on microbial quality (total aerobic bacteria and coliforms), physicochemical quality (pH, Hunter’s parameter, oxidative and microbial stabilities, haem pigment), stability, and antioxidant status of chicken meat. Accordingly, two doses (1 kGy and 2 kGy) of gamma irradiation alone and in combination with 3% TP along with the control (0 kGy) were applied. Aerobic and vacuum packaging were used for storage of chicken meat on the 0, 7th, and 14th days of storage at refrigeration temperature (4°C). The microbiological results showed that the contamination level decreased as the dose of gamma irradiation was increased for both total bacteria and coliforms, whereas no contamination was documented in the group treated with 2 kGy+TP for both aerobic and vacuum packaging. The results further showed that pH, haem pigment, and Hunter’s colour were also significantly influenced with respect to different groups. The peroxide value (POV), thio-barbituric acid reactive substances (TBARS), and total volatile basic nitrogen (TVBN) differed significantly in chicken meat with different treatments and storage intervals. Higher POV and TBARS were noticed in chicken meat treated with 2 kGy under aerobic packaging after 14 days of storage, and TVBN was higher in the control on the 14th day under aerobic packaging. Total phenolics and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity were also higher in chicken meat treated with 2 kGy + TP on 0 day of storage. Furthermore, higher sensory attribute scores for attributes like appearance, taste, texture, flavour, and overall acceptability were found in the 2 kGy-treated group. It is concluded that chicken meat treated with 2 kGy+TP was considered better for microbial and physicochemical quality, antioxidant activity as well as sensorial properties of chicken meat.
Highlights
Chicken meat is important worldwide due to the accessibility of nutrients like vitamins, essential amino acids, long-chain polyunsaturated fatty acids (PUFAs), and minerals
With increase in the dose of gamma irradiation, the microbial populations decreased significantly; as the storage period increased, the microbial contamination increased in aerobic packaging, while compared to aerobic packaging, the microbial contamination decreased in vacuum packaging
The results showed that the treated samples of chicken meat have a lower content of Mb in aerobic packaging, but in the cases of MbO2 and MMb, lower contents were found in vacuum packaging; a higher content of Mb was found in the untreated sample, and in MbO2 and MMb, higher contents were found in treated samples, which is agreement with the findings of,[30] who reported that a higher level of Mb was found in the control samples on 0 day under aerobic packaging, but at 4.5 kGy the lowest level was found
Summary
Chicken meat is important worldwide due to the accessibility of nutrients like vitamins, essential amino acids, long-chain polyunsaturated fatty acids (PUFAs), and minerals. The contaminants on the knives will soon spread on various parts of the meat. Ionizing radiation technology shows potential as most of the problems that arise by microbial spoilage and by the use of various chemical substances that pose potential health risks can be efficiently reduced by it, reducing the risks of food-borne disease outbreaks.[2] Food irradiation eliminates or reduces the microbial population from food that are harmful for human health It is a physical process involving the treatment of foods with ionizing radiation.[3] The Food and Drug Administration (FDA) approved the forms of ionizing energies that can be used for food processing, including gamma rays (from 137-Cesium or 60-Cobalt), X-rays, and electron beams.[4]
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