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T he effect of gamma irradiation and vacuum packaging upon selected quality traits of refrigerated ostrich meat. Part 2. Colour, texture and lipid oxidation properties

Mohammad Jouki
Department of Food Science & Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Iran
Abstract :
Ostrich meat samples were irradiated with 0.0, 1.0 and 3.0 kGy of gamma rays, packaged under
vacuum and held refrigerated for 21 days. Lipid oxidation, shear force, colour and sensory quality
were determined on day 0, 7, 14 and 21. Irradiated meat showed higher values (P<0.05) for a*
(redness) than the non-irradiated samples as from day 21 under refrigeration. Irradiation increased
(P<0.05) the intensity of lipid oxidation, odour, loss of colour and sensory quality in aerobic
packages, which was not significantly different in vacuum-packaged samples. Considering the
sensory analyses, colour and TBA analyses as a whole, vacuum-packaged samples irradiated at 3.0
kGy were acceptable under refrigerated storage for 21 days, compared to 7 and 14 days for non-
irradiated air-packaged, vacuum-packaged samples, respectively.
Keywords :
amma irradiation / lipid oxidation / ostrich meat / refrigeration / vacuum packaging

Date Deposited : 02 Apr 2015 10:46

Last Modified : 02 Apr 2015 10:46

Official URL:

Volume 32, Number 2, - 2014

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