| Effect of gamma irradiation on microbial load and quality characteristics of minced camel meat. | |
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MedLine Citation:
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PMID: 20416783 Owner: NLM Status: Publisher |
Abstract/OtherAbstract:
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The effect of gamma irradiation on microbial load, chemical and sensory characteristics of camel meat has been evaluated. Camel meat was irradiated at doses of 0, 2, 4 and 6kGy of gamma irradiation. Irradiated and non-irradiated meat was kept in a refrigerator (1-4 degrees C). General composition and sensory evaluation of camel meat was done two days after irradiation, whereas, microbiological and chemical analysis was done immediately after irradiation and throughout the storage periods. The results indicated that all doses of gamma irradiation reduced the total mesophilic aerobic plate counts (TPCs) and total coliforms of camel meat. Thus, the microbiological shelf-life of camel meat was significantly extended from less than 2weeks (control) to more than 6weeks (samples irradiated with 2, 4 or 6kGy). No significant differences in moisture, protein, fat, thiobarbituric acid (TBA) values, total acidity and fatty acids of camel meat were observed due to irradiation. There were slight effects of gamma irradiation in both total volatile basic nitrogen (VBN) and lipid oxidation values in camel meat. Sensory evaluation showed no significant differences between irradiated and non-irradiated camel meats. |
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Authors:
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M Al-Bachir; R Zeinou |
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Publication Detail:
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Type: JOURNAL ARTICLE Date: 2009-1-7 |
Journal Detail:
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Title: Meat science Volume: - ISSN: 1873-4138 ISO Abbreviation: - Publication Date: 2009 Jan |
Date Detail:
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Created Date: 2010-4-26 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 101160862 Medline TA: Meat Sci Country: - |
Other Details:
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Languages: ENG Pagination: - Citation Subset: - |
Affiliation:
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Radiation Technology Department, Syrian Atomic Energy Commission, Damascus, P.O. Box 6091, Syrian Arab Republic. |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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