A comparison of γ-irradiation and microwave treatments on the lipids and microbiological pattern of beef liver
The effects of γ-irradiation (0, 2.5, 5 and, 10 kGy) and microwaves (generated from an oven at low and defrost settings for 0.5, 1 and 2 min) treatments on the chemical composition and microbiological aspects of beef liver samples were studied. The chemical and microbiological analyses were performe...
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| Format: | Article |
| Language: | English |
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Consejo Superior de Investigaciones Científicas
2001-02-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/395 |
| _version_ | 1818649625996820480 |
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| author | R. S. Farag Z. Y. Daw Ebtesam A. Mahmoud Safaa A. E. ABD El-Wahab |
| author_facet | R. S. Farag Z. Y. Daw Ebtesam A. Mahmoud Safaa A. E. ABD El-Wahab |
| author_sort | R. S. Farag |
| collection | DOAJ |
| description | The effects of γ-irradiation (0, 2.5, 5 and, 10 kGy) and microwaves (generated from an oven at low and defrost settings for 0.5, 1 and 2 min) treatments on the chemical composition and microbiological aspects of beef liver samples were studied. The chemical and microbiological analyses were performed on the non-treated and treated beef liver immediately after treatments and during frozen storage (-18ºC) for 3 months. The chemical analyses of beef liver lipids showed that acid, peroxide and TBA values were slightly increased after irradiation treatments and also during frozen storage (-18ºC). On the contrary, iodine value of the treated beef liver was decreased. Irradiation treatments remarkably reduced the total bacterial counts in beef liver. The percent reduction of bacterial load for beef liver exposed to microwaves generated from an oven at defrost mode for 2 min and after 3 months at -18ºC was 62%. The bacterial load for beef liver exposed to γ-irradiation at 10 kGy after 3 months at -18ºC was decreased by 98%. Hence, γ-irradiation treatment was far better than microwave treatment for reduction of the associated microorganisms with beef liver. Salmonellae was not detected in non-irradiated and irradiated beef liver throughout the storage period. |
| first_indexed | 2024-12-17T01:37:18Z |
| format | Article |
| id | doaj.art-23577b1c25884a06ab6a9ce30f0f8134 |
| institution | Directory Open Access Journal |
| issn | 0017-3495 1988-4214 |
| language | English |
| last_indexed | 2024-12-17T01:37:18Z |
| publishDate | 2001-02-01 |
| publisher | Consejo Superior de Investigaciones Científicas |
| record_format | Article |
| series | Grasas y Aceites |
| spelling | doaj.art-23577b1c25884a06ab6a9ce30f0f81342022-12-21T22:08:24ZengConsejo Superior de Investigaciones CientíficasGrasas y Aceites0017-34951988-42142001-02-01521455110.3989/gya.2001.v52.i1.395392A comparison of γ-irradiation and microwave treatments on the lipids and microbiological pattern of beef liverR. S. Farag0Z. Y. Daw1Ebtesam A. Mahmoud2Safaa A. E. ABD El-Wahab3Biochemistry Department, Faculty of Agriculture, Cairo UniversityMicrobiology Department, Faculty of Agriculture, Cairo UniversityBiochemistry Department, Faculty of Agriculture, Cairo UniversityFood irradiation Department, National Center for Radiation Research and TechnologyThe effects of γ-irradiation (0, 2.5, 5 and, 10 kGy) and microwaves (generated from an oven at low and defrost settings for 0.5, 1 and 2 min) treatments on the chemical composition and microbiological aspects of beef liver samples were studied. The chemical and microbiological analyses were performed on the non-treated and treated beef liver immediately after treatments and during frozen storage (-18ºC) for 3 months. The chemical analyses of beef liver lipids showed that acid, peroxide and TBA values were slightly increased after irradiation treatments and also during frozen storage (-18ºC). On the contrary, iodine value of the treated beef liver was decreased. Irradiation treatments remarkably reduced the total bacterial counts in beef liver. The percent reduction of bacterial load for beef liver exposed to microwaves generated from an oven at defrost mode for 2 min and after 3 months at -18ºC was 62%. The bacterial load for beef liver exposed to γ-irradiation at 10 kGy after 3 months at -18ºC was decreased by 98%. Hence, γ-irradiation treatment was far better than microwave treatment for reduction of the associated microorganisms with beef liver. Salmonellae was not detected in non-irradiated and irradiated beef liver throughout the storage period.http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/395beef liverfrozen storageγ-irradiationlipidsmicroorganismsmicrowaves |
| spellingShingle | R. S. Farag Z. Y. Daw Ebtesam A. Mahmoud Safaa A. E. ABD El-Wahab A comparison of γ-irradiation and microwave treatments on the lipids and microbiological pattern of beef liver Grasas y Aceites beef liver frozen storage γ-irradiation lipids microorganisms microwaves |
| title | A comparison of γ-irradiation and microwave treatments on the lipids and microbiological pattern of beef liver |
| title_full | A comparison of γ-irradiation and microwave treatments on the lipids and microbiological pattern of beef liver |
| title_fullStr | A comparison of γ-irradiation and microwave treatments on the lipids and microbiological pattern of beef liver |
| title_full_unstemmed | A comparison of γ-irradiation and microwave treatments on the lipids and microbiological pattern of beef liver |
| title_short | A comparison of γ-irradiation and microwave treatments on the lipids and microbiological pattern of beef liver |
| title_sort | comparison of γ irradiation and microwave treatments on the lipids and microbiological pattern of beef liver |
| topic | beef liver frozen storage γ-irradiation lipids microorganisms microwaves |
| url | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/395 |
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