Abstract
The present study was conducted to evaluate the combined effect of low-dose γ-irradiation (1.0 kGy), antioxidants (rosemary and BHT) and antimicrobials (nisin and sodium nitrate) on physicochemical, oxidative and microbial quality of mutton meat emulsions. Irradiated samples treated with rosemary extract and BHT exhibited significantly (P ≤ 0.05) higher emulsion stability, cooking yield and penetration force and displayed non-significant variation in protein and moisture content. Results revealed that peroxide value, TBARS value, carbonyl content and loss of sulphydryls of irradiated samples treated with rosemary extract was comparable to that of BHT indicating protective effect of natural antioxidant against irradiation induced oxidation. Redness (a*) was increased in all treated samples than non-irradiated samples. Irradiation and nisin treatment significantly reduced bacterial growth as compared to irradiated sodium nitrate treatments. Therefore, the application of low-dose γ-irradiation in combination with rosemary extract and nisin could be employed for better quality retention of meat emulsions.
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