Quality Characteristics of Gamma Irradiation and Kale Leaf powder Treated Ostrich and Chicken Meat during Storage

International Journal of Food Properties

Waseem Khalid¹  Muhammad Sajid Arshad¹  Muhammad Haseeb Ahmad¹  Ali Imran¹  Muhammad Yasin² 

[1] Department of Food Sciences, Faculty of Life Sciences, Government College University, Faisalabad, Pakista;Food Safety Group, Nuclear Institute for Agriculture and Biology, Pakistan Atomic Energy Commission, Faisalabad, Pakista;

关键词: Gamma irradiation;    Kale leaf powder;    Chicken meat;    Ostrich meat;    Storage;   

DOI  :  10.1080/10942912.2021.1963274

来源: Taylor & Francis

【 摘 要 】

The current investigation was conducted to evaluate the result of gamma irradiation doses and kale leaf powder (KLP) on microbiological assay (total aerobic bacteria and coliforms), quality parameters (Hunter’s color [L*, a* and b*] and heme pigment [Mb and MetMb]) and stability modifiers (total volatile basic nitrogen [TVBN], thiobarbituric acid reactive substances [TBARSs], and peroxide value [POV]) of ostrich and chicken meat under different storage intervals (0, 7 and 14d). Gamma irradiation dose (3kGy) with or without kale leaf powder (1% and 2%) was applied. The TPC and coliform outcome indicated that irradiation and storage caused significant changes in both meat patties while the microbial load was recorded zero at the treatment 3kGy. TVBN, TBARS and POV changed significantly in ostrich and chicken meat with different treatments and storage periods. TVBN value was observed high in ostrich meat at the treatment (3KGy) on the end of storage, whereas the higher values of POV and TBARS were evaluated in the chicken meat sample at 3kgy on 14th day of storage. The myoglobin, met-myoglobin, L*, a*, and b* showed significant changes with respect to different treatments and storage periods. The higher Mb value was seen at 2% KLP at day 0 of storage in ostrich meat and the extreme MetMb value was found at 3kGy at the end of storage. The L* and b* were observed high in chicken meat, whereas in ostrich meat, a* value was found high. In both types of meat, slight changes were observed in appearance, taste, texture, flavor and overall acceptability. However, it is concluded that both types of meat treated with 3kGy + KLP were examined better for quality, safety and stability during storage.

【 授权许可】

CC BY