Effect of Electron Beam Irradiation and Storage at 5 °C on Thiobarbituric Acid Reactive Substances and Carbonyl Contents in Chicken Breast Meat Infused with Antioxidants and Selected Plant Extracts

2004 ◽  
Vol 52 (26) ◽  
pp. 8236-8241 ◽  
Author(s):  
Taha Rababah ◽  
Navam Hettiarachchy ◽  
Ronny Horax ◽  
Satchithanandam Eswaranandam ◽  
Andronikos Mauromoustakos ◽  
...  
Keyword(s):  
Electron Beam ◽  
Plant Extracts ◽  
Electron Beam Irradiation ◽  
Thiobarbituric Acid ◽  
Chicken Breast ◽  
Beam Irradiation ◽  
Thiobarbituric Acid Reactive Substances ◽  
Breast Meat ◽  
And Storage ◽  
Chicken Breast Meat

Effects of Combined Electron-Beam Irradiation and Sous-Vide Treatments on Microbiological and Other Qualities of Chicken Breast Meat

1995 ◽  
Vol 58 (5) ◽  
pp. 497-501 ◽  
Author(s):  
KAZI SHAMSUZZAMAN ◽  
LISA LUCHT ◽  
NOEMI CHUAQUI-OFERMANNS
Keyword(s):  
Electron Beam ◽  
Shelf Life ◽  
Electron Beam Irradiation ◽  
Chicken Breast ◽  
Beam Irradiation ◽  
Breast Meat ◽  
Sous Vide ◽  
Chicken Breast Meat ◽  
Long Storage

The microbiological safety, refrigeration shelf-life, and nutritional quality of chicken breast meat were investigated following combined electron-beam irradiation and cooking under vacuum (sous-vide). Chicken breast meat inoculated with 106 CFU/g of Listeria monocytogenes was irradiated with an electron beam at doses up to 3.1 kGy under vacuum in barrier bags, cooked in a boiling water bath for 3 min 45 s (previously determined to achieve an internal temperature of 71.1°C), and stored at 8°C for up to 5 weeks. Listeria was undetectable in samples treated with combined sous-vide and irradiation at 3.1 kGy, but the organism survived the sous-vide treatment without irradiation and multiplied during storage. A similar study, conducted with uninoculated chicken breast meat, revealed that the product which received both irradiation (3 kGy) and sous-vide treatment had a shelf-life of at least 8 weeks at 8°C, whereas the unirradiated samples treated sous-vide spoiled in 16 days. Listeria was undetectable in combination treated samples, but some of the unirradiated sous-vide samples tested after long storage showed high levels of Listeria. Some loss of thiamine occurred with the combined treatments.

Effect of Irradiation, Packaging, and Postirradiation Cooking on the Thiamin Content of Chicken Meat

1999 ◽  
Vol 62 (11) ◽  
pp. 1303-1307 ◽  
Author(s):  
SABINE VAN CALENBERG ◽  
BEN PHILIPS ◽  
WIM MONDELAERS ◽  
OSWALD VAN CLEEMPUT ◽  
ANDRE HUYGHEBAERT
Keyword(s):  
Storage Temperature ◽  
Electron Beams ◽  
Vacuum Packaging ◽  
Chicken Meat ◽  
Chicken Breast ◽  
X Rays ◽  
Breast Meat ◽  
The Mean ◽  
And Storage ◽  
Chicken Breast Meat

The effect of irradiation with X rays or electrons, irradiation and storage temperature, and postirradiation cooking on the thiamin content of vacuum- or air-packaged minced chicken meat was examined. Samples irradiated with 3-kGy X rays (50 Gy/min) or electrons (5 kGy/min) contained less thiamin than the control specimens, but no differences between both irradiation methods were detected. The thiamin content in samples stored and/or irradiated at 5°C was between 13 and 24 μg per 100-g product lower than in samples stored and/or ionized at −18°C. The same difference in thiamin content was found for specimens packaged in a vacuum or air package, respectively. Vacuum packaging lead to a greater loss of drip than air-packaged samples. The biggest loss of thiamin, 31.1 and 28.0% for X rays and electron beams, respectively, was measured for vacuum-packaged specimens stored and irradiated at 5°C. Compared with the cooked minced chicken breast meat, a higher thiamin content (6 to 17 μgof thiamin per 100-g product) was obtained for the raw samples. When irradiation and vacuum packaging were compared as two separate preservation techniques, the two methods had approximately the same effect on the thiamin content of the minced chicken meat. The mean temperature of the samples after cooking was 87.2 ± 4.9°C. However, significant differences in internal temperature after cooking of the samples were measured between air- and vacuum-packaged samples.

Microbiological and Other Characteristics of Chicken Breast Meat Following Electron-Beam and Sous-Vide Treatments

1992 ◽  
Vol 55 (7) ◽  
pp. 528-533 ◽  
Author(s):  
K. SHAMSUZZAMAN ◽  
N. CHUAQUI-OFFERMANNS ◽  
L. LUCHT ◽  
T. MCDOUGALL ◽  
J. BORSA
Keyword(s):  
Electron Beam ◽  
Shelf Life ◽  
Storage Period ◽  
Lethal Effect ◽  
Chicken Breast ◽  
Slight Reduction ◽  
Breast Meat ◽  
Thiamine Content ◽  
Sous Vide ◽  
Chicken Breast Meat

The combined effects of radiation and sous-vide treatment of chicken breast meat were investigated with respect to survival and growth of Listeria monocytogenes, shelf life, thiamine content, and sensory qualities. Chicken breasts were inoculated with L. monocytogenes 81–861 (105 CFU/g), vacuum-packed, irradiated with electron beam (EB) up to 2.9 kGy, and cooked to an internal temperature of 65.6°C. Sous-vide treatment alone had marginal lethal effect on the L. monocytogenes; the residual inoculum reached 107 CFU/g after 8 weeks at 2°C. However, after the combined treatments of sous-vide and EB at 2.9 kGy, the organism remained undetectable during the 8-week storage period. Parallel studies on uninoculated breast meat revealed that sous-vide samples had a shelf life of less than 6 weeks without EB treatment, whereas samples that were irradiated and then received sous-vide treatment had a shelf life of at least 8 weeks. There was a slight reduction in thiamine levels as a result of the EB treatment, but there was essentially no additional loss of thiamine due to the subsequent sous-vide treatment and storage at 2°C. Electron-beam treatment had very little effect on the odor and flavor of the reheated samples. It was concluded that EB treatment combined with sous-vide treatment can greatly enhance the microbial safety and shelf life of chicken breast meat.

scholarly journals Combined Effects of Electron-Beam Irradiation and Storage Time on the Chemical and Antioxidant Parameters of Wild Macrolepiota procera Dried Samples

2013 ◽  
Vol 7 (6) ◽  
pp. 1606-1617 ◽  
Author(s):  
Ângela Fernandes ◽  
João C. M. Barreira ◽  
Amilcar L. Antonio ◽  
M. Beatriz P. P. Oliveira ◽  
Anabela Martins ◽  
...  
Keyword(s):  
Electron Beam ◽  
Storage Time ◽  
Electron Beam Irradiation ◽  
Combined Effects ◽  
Beam Irradiation ◽  
Antioxidant Parameters ◽  
And Storage ◽  
Macrolepiota Procera

Effects of electron beam irradiation on physicochemical, nutritional properties and storage life of five potato cultivars

2020 ◽  
Vol 177 ◽  
pp. 109093
Author(s):  
Homa Etemadinasab ◽  
Morteza Zahedi ◽  
Ali-Akbar Ramin ◽  
Mahdi Kadivar ◽  
Seyed pezhman shirmardi
Keyword(s):  
Electron Beam ◽  
Electron Beam Irradiation ◽  
Storage Life ◽  
Potato Cultivars ◽  
Beam Irradiation ◽  
Nutritional Properties ◽  
And Storage
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