TY - JOUR
T1 - Maintenance of Safety and Quality of Refrigerated Ready-to-Cook Seasoned Ground Beef Product (Meatball) by Combining Gamma Irradiation with Modified Atmosphere Packaging
AU - Gunes, Gurbuz
AU - Ozturk, Aylin
AU - Yilmaz, Neriman
AU - Ozcelik, Beraat
PY - 2011/8
Y1 - 2011/8
N2 - Meatballs were prepared by mixing ground beef and spices and inoculated withE. coliO157:H7,L. monocytogenes, andS. enteritidisbefore packaged in modified atmosphere (3% O 2+ 50% CO 2+ 47% N 2) or aerobic conditions. The packaged samples were irradiated at 0.75, 1.5, and 3 kGy doses and stored at 4 °C for 21 d. Survival of the pathogens, total plate count, lipid oxidation, color change, and sensory quality were analyzed during storage. Irradiation at 3 kGy inactivated all the inoculated (approximately 10 6 CFU/g)S. enteritidisandL. monocytogenescells in the samples. The inoculated (approximately 10 6 CFU/g)E. coliO157:H7 cells were totally inactivated by 1.5 kGy irradiation. D 10-values forE. coliO157:H7,S. enteritidis, andL. monocytogeneswere 0.24, 0.43, and 0.41 kGy in MAP and 0.22, 0.39, and 0.39 kGy in aerobic packages, respectively. Irradiation at 1.5 and 3 kGy resulted in 0.13 and 0.36 mg MDA/kg increase in 2-thiobarbituric acid-reactive substances (TBARS) reaching 1.02 and 1.49 MDA/kg, respectively, on day 1. Irradiation also caused significant loss of color and sensory quality in aerobic packages. However, MAP effectively inhibited the irradiation-induced quality degradations during 21-d storage. Thus, combining irradiation (3 kGy) and MAP (3% O 2+ 50% CO 2+ 47% N 2) controlled the safety risk due to the potential pathogens and maintained qualities of meatballs during 21-d refrigerated storage.
AB - Meatballs were prepared by mixing ground beef and spices and inoculated withE. coliO157:H7,L. monocytogenes, andS. enteritidisbefore packaged in modified atmosphere (3% O 2+ 50% CO 2+ 47% N 2) or aerobic conditions. The packaged samples were irradiated at 0.75, 1.5, and 3 kGy doses and stored at 4 °C for 21 d. Survival of the pathogens, total plate count, lipid oxidation, color change, and sensory quality were analyzed during storage. Irradiation at 3 kGy inactivated all the inoculated (approximately 10 6 CFU/g)S. enteritidisandL. monocytogenescells in the samples. The inoculated (approximately 10 6 CFU/g)E. coliO157:H7 cells were totally inactivated by 1.5 kGy irradiation. D 10-values forE. coliO157:H7,S. enteritidis, andL. monocytogeneswere 0.24, 0.43, and 0.41 kGy in MAP and 0.22, 0.39, and 0.39 kGy in aerobic packages, respectively. Irradiation at 1.5 and 3 kGy resulted in 0.13 and 0.36 mg MDA/kg increase in 2-thiobarbituric acid-reactive substances (TBARS) reaching 1.02 and 1.49 MDA/kg, respectively, on day 1. Irradiation also caused significant loss of color and sensory quality in aerobic packages. However, MAP effectively inhibited the irradiation-induced quality degradations during 21-d storage. Thus, combining irradiation (3 kGy) and MAP (3% O 2+ 50% CO 2+ 47% N 2) controlled the safety risk due to the potential pathogens and maintained qualities of meatballs during 21-d refrigerated storage.
KW - Irradiation
KW - Meat quality
KW - Modified atmosphere packaging
KW - Oxidation
KW - Pathogens
UR - http://www.scopus.com/inward/record.url?scp=79961126547&partnerID=8YFLogxK
U2 - 10.1111/j.1750-3841.2011.02244.x
DO - 10.1111/j.1750-3841.2011.02244.x
M3 - Article
C2 - 22417512
AN - SCOPUS:79961126547
SN - 0022-1147
VL - 76
SP - M413-M420
JO - Journal of Food Science
JF - Journal of Food Science
IS - 6
ER -