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Effects of Irradiation Dose and O2 and CO2 Concentrations in Packages on Foodborne Pathogenic Bacteria and Quality of Ready-to-Cook Seasoned Ground Beef Product (Meatball) during Refrigerated Storage
المؤلفون المشاركون
Gunes, Gurbuz
Ozturk, Aylin
Yilmaz, Neriman
المصدر
العدد
المجلد 2012، العدد 2012 (31 ديسمبر/كانون الأول 2012)، ص ص. 1-7، 7ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2012-04-01
دولة النشر
مصر
عدد الصفحات
7
التخصصات الرئيسية
العلوم الطبيعية والحياتية (متداخلة التخصصات)
الطب البشري
تكنولوجيا المعلومات وعلم الحاسوب
الملخص EN
Combined effects of gamma irradiation and concentrations of O2 (0, 5, 21%) and CO2 (0, 50%) on survival of Escherichia coli O157:H7, Salmonella enteritidis, Listeria monocytogenes, lipid oxidation, and color changes in ready-to-cook seasoned ground beef (meatball) during refrigerated storage were investigated.
Ground beef seasoned with mixed spices was packaged in varying O2 and CO2 levels and irradiated at 2 and 4 kGy.
Irradiation (4 kGy) caused about 6 Log inactivation of the inoculated pathogens.
Inactivation of Salmonella was 0.9- and 0.4-Log lower in 0 and 5% O2, respectively, compared to 21% O2.
Irradiation at 2 and 4 kGy increased thiobarbituric acid reactive substances in meatballs by 0.12 and 0.28 mg malondialdehyde kg−1, respectively, compared to control.
In reduced-O2 packages, radiation-induced oxidation was lower, and the initial color of an irradiated sample was maintained.
Packaging with 0% + 50% CO2 or 5% O2 + 50% CO2 maintained the oxidative and the color quality of irradiated meatballs during 14-day refrigerated storage.
MAP with 5%O2 + 50% CO2 combined with irradiation up to 4 kGy is suggested for refrigerated meatballs to reduce the foodborne pathogen risk and to maintain the quality.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Gunes, Gurbuz& Yilmaz, Neriman& Ozturk, Aylin. 2012. Effects of Irradiation Dose and O2 and CO2 Concentrations in Packages on Foodborne Pathogenic Bacteria and Quality of Ready-to-Cook Seasoned Ground Beef Product (Meatball) during Refrigerated Storage. The Scientific World Journal،Vol. 2012, no. 2012, pp.1-7.
https://search.emarefa.net/detail/BIM-459441
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Gunes, Gurbuz…[et al.]. Effects of Irradiation Dose and O2 and CO2 Concentrations in Packages on Foodborne Pathogenic Bacteria and Quality of Ready-to-Cook Seasoned Ground Beef Product (Meatball) during Refrigerated Storage. The Scientific World Journal No. 2012 (2012), pp.1-7.
https://search.emarefa.net/detail/BIM-459441
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Gunes, Gurbuz& Yilmaz, Neriman& Ozturk, Aylin. Effects of Irradiation Dose and O2 and CO2 Concentrations in Packages on Foodborne Pathogenic Bacteria and Quality of Ready-to-Cook Seasoned Ground Beef Product (Meatball) during Refrigerated Storage. The Scientific World Journal. 2012. Vol. 2012, no. 2012, pp.1-7.
https://search.emarefa.net/detail/BIM-459441
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-459441
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
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