Abstract
Effects of gamma irradiation (2 kGy) on microbiological and physicochemical properties of ground beef were investigated individually or in combination with bioactive compounds consisting of cinnamaldehyde, ascorbic acid, and sodium pyrophosphate decahydrate. Meat samples were mixed with cinnamaldehyde (1.47%, w/w), cinnamaldehyde plus ascorbic acid (0.5%, w/w), or cinnamaldehyde plus sodium pyrophosphate decahydrate (0.1%, w/w), followed by irradiation at a dose of 2 kGy. Microbiological and physicochemical properties of samples were analyzed. The results demonstrated that combined treatments using irradiation and bioactive compounds could significantly decrease the microbial load of meat samples compared with that of the untreated control samples. Moreover, the combined treatments did not cause any significant changes in physical or chemical properties of meat samples. Irradiation, both with and without cinnamaldehyde treatment, caused significant increases in concentrations of thiobarbituric reactive substances and peroxide in treated samples, compared with the concentrations of these substances in the control samples; however, in the presence of ascorbic acid, the pro-oxidative effect of irradiation treatment on ground beef was overcome.
| Original language | English |
|---|---|
| Pages (from-to) | 173-180 |
| Number of pages | 8 |
| Journal | Food Control |
| Volume | 64 |
| DOIs | |
| Publication status | Published - 2016 Jun 1 |
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Keywords
- Antioxidant
- Cinnamaldehyde
- Combined treatments
- Ground beef
- Irradiation
- Sodium pyrophosphate
ASJC Scopus subject areas
- Food Science
- Biotechnology
Cite this
Effects of gamma radiation, individually and in combination with bioactive agents, on microbiological and physicochemical properties of ground beef. / Ayari, Samia; Han, Jaejoon; Vu, Khanh Dang; Lacroix, Monique.
In: Food Control, Vol. 64, 01.06.2016, p. 173-180.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Effects of gamma radiation, individually and in combination with bioactive agents, on microbiological and physicochemical properties of ground beef
AU - Ayari, Samia
AU - Han, Jaejoon
AU - Vu, Khanh Dang
AU - Lacroix, Monique
PY - 2016/6/1
Y1 - 2016/6/1
N2 - Effects of gamma irradiation (2 kGy) on microbiological and physicochemical properties of ground beef were investigated individually or in combination with bioactive compounds consisting of cinnamaldehyde, ascorbic acid, and sodium pyrophosphate decahydrate. Meat samples were mixed with cinnamaldehyde (1.47%, w/w), cinnamaldehyde plus ascorbic acid (0.5%, w/w), or cinnamaldehyde plus sodium pyrophosphate decahydrate (0.1%, w/w), followed by irradiation at a dose of 2 kGy. Microbiological and physicochemical properties of samples were analyzed. The results demonstrated that combined treatments using irradiation and bioactive compounds could significantly decrease the microbial load of meat samples compared with that of the untreated control samples. Moreover, the combined treatments did not cause any significant changes in physical or chemical properties of meat samples. Irradiation, both with and without cinnamaldehyde treatment, caused significant increases in concentrations of thiobarbituric reactive substances and peroxide in treated samples, compared with the concentrations of these substances in the control samples; however, in the presence of ascorbic acid, the pro-oxidative effect of irradiation treatment on ground beef was overcome.
AB - Effects of gamma irradiation (2 kGy) on microbiological and physicochemical properties of ground beef were investigated individually or in combination with bioactive compounds consisting of cinnamaldehyde, ascorbic acid, and sodium pyrophosphate decahydrate. Meat samples were mixed with cinnamaldehyde (1.47%, w/w), cinnamaldehyde plus ascorbic acid (0.5%, w/w), or cinnamaldehyde plus sodium pyrophosphate decahydrate (0.1%, w/w), followed by irradiation at a dose of 2 kGy. Microbiological and physicochemical properties of samples were analyzed. The results demonstrated that combined treatments using irradiation and bioactive compounds could significantly decrease the microbial load of meat samples compared with that of the untreated control samples. Moreover, the combined treatments did not cause any significant changes in physical or chemical properties of meat samples. Irradiation, both with and without cinnamaldehyde treatment, caused significant increases in concentrations of thiobarbituric reactive substances and peroxide in treated samples, compared with the concentrations of these substances in the control samples; however, in the presence of ascorbic acid, the pro-oxidative effect of irradiation treatment on ground beef was overcome.
KW - Antioxidant
KW - Cinnamaldehyde
KW - Combined treatments
KW - Ground beef
KW - Irradiation
KW - Sodium pyrophosphate
UR - http://www.scopus.com/inward/record.url?scp=84953291623&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=84953291623&partnerID=8YFLogxK
U2 - 10.1016/j.foodcont.2015.12.034
DO - 10.1016/j.foodcont.2015.12.034
M3 - Article
VL - 64
SP - 173
EP - 180
JO - Food Control
JF - Food Control
SN - 0956-7135
ER -