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Animal Science Papers and Reports

The effect of gamma irradiation and vacuum packaging upon selected quality traits of refrigerated ostrich meat. Part 1. Microbial assessment

Mohammad Jouki
Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Iran
Abstract :
The aim of the study was to evaluate the effects of gamma irradiation and vacuum packaging as
combined process for improvement of ostrich meat shelf life. Ostrich meat was vacuum-packaged
and irradiated at 0, 1 and 3.0 kGy. Bacterial growth and sensory quality were determined at 1,
7, 14 and 21 days. Microbial analysis indicated that the combined use of vacuum packaging and
irradiation had a significant effect on the reduction of microbial loads. Among the analysed bacteria,
coliforms
were most sensitive to gamma radiation. Considering the total bacteria counts, vacuum-
packed samples irradiated at 3.0 kGy were acceptable under refrigerated storage for at least 21
days, compared to 7 and 14 days for non-irradiated, air-packaged, and vacuum-packaged samples,
respectively.
Keywords :
gamma irradiation / ostrich meat / refrigeration / shelf life / vacuum packaging

Date Deposited : 02 Apr 2015 10:38

Last Modified : 02 Apr 2015 10:38

Official URL: http://www.ighz.edu.pl/?p0=5&p1=34

Volume 32, Number 1, - 2014

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