Effect of edible composite film based on chitosan and cumin essential oil-loaded nanoemulsion combined with low-dose gamma irradiation on microbiological safety and quality of beef loins during refrigerated storage

In order to study the effect of natural plant essential oil on the fishy smell and refrigeration quality of surimi products, silver carp surimi was treated with 2 mL/100 g coriander essential oil, 2 mL/100 g garlic essential oil, 1 mL/100 g coriander essential oil with 1 mL/100 g garlic essential oil, respectively. The deodorization and preservation effects of coriander and garlic essential oil on frozen surimi products were analyzed by means of electronic nose, sensory evaluation, whiteness, texture, total colonies, volatile base total nitrogen (TVB-N), water holding capacity and NMR detection. The results showed that coriander and garlic essential oils could effectively reduce the fishy smell of surimi products, significantly inhibit the growth of microorganisms, reduce the oxidation of protein and water loss in surimi, and improve the quality of surimi products during cold storage. However, 2 mL/100 g coriander essential oil could affect the color of surimi products, the results showed that adding 2 mL/100 g garlic essential oil or 1 mL/100 g coriander essential oil with 1 mL/100 g garlic essential oil could reduce the fishy smell of surimi products, improve their refrigeration quality and prolong shelf life.

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Shelf-life and quality of chicken nuggets fortified with encapsulated fish oil and garlic essential oil during refrigerated storage

Journal of Food Science and Technology ◽

10.1007/s13197-020-04521-3 ◽

2020 ◽

Author(s):

Sara Raeisi ◽

Seyed Mahdi Ojagh ◽

Parastoo Pourashouri ◽

Fabien Salaün ◽

Siew Young Quek

Keyword(s):

Essential Oil ◽

Fish Oil ◽

Shelf Life ◽

Refrigerated Storage ◽

Chicken Nuggets ◽

Garlic Essential Oil

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Improving microbiological safety and maintaining sensory and nutritional quality of pre-cut tomato and carrot by gamma irradiation

Radiation Physics and Chemistry ◽

10.1016/j.radphyschem.2014.02.019 ◽

2014 ◽

Vol 99 ◽

pp. 79-85 ◽

Cited By ~ 13

Author(s):

Cs. Mohácsi-Farkas ◽

B. Nyirő-Fekete ◽

H. Daood ◽

I. Dalmadi ◽

G. Kiskó

Keyword(s):

Gamma Irradiation ◽

Nutritional Quality ◽

Microbiological Safety

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Effects of Co-60 gamma-irradiation and refrigerated storage on the quality of Shatang mandarin

Food Science and Human Wellness ◽

10.1016/j.fshw.2014.01.002 ◽

2014 ◽

Vol 3 (1) ◽

pp. 9-15 ◽

Cited By ~ 12

Author(s):

Ke Zhang ◽

Yueye Deng ◽

Haohao Fu ◽

Qunfang Weng

Keyword(s):

Gamma Irradiation ◽

Refrigerated Storage

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Effect of Low-Dose Gamma Irradiation on Staphylococcus aureus and Product Packaging in Ready-to-Eat Ham and Cheese Sandwiches

Journal of Food Protection ◽

10.4315/0362-028x-65.11.1800 ◽

2002 ◽

Vol 65 (11) ◽

pp. 1800-1805 ◽

Cited By ~ 15

Author(s):

JENNIFER L. LAMB ◽

JENNIFER M. GOGLEY ◽

M. JASMINE THOMPSON ◽

DANIEL R. SOLIS ◽

SUMIT SEN

Keyword(s):

Staphylococcus Aureus ◽

Gamma Irradiation ◽

Ftir Spectroscopy ◽

Low Dose ◽

Plate Count ◽

Refrigerated Storage ◽

Product Packaging ◽

Standard Plate Count ◽

Log Reduction ◽

Standard Plate

Staphylococcus aureus is a common pathogen that causes foodborne illness. Traditional methods for controlling S. aureus do not address postprocess contamination. Low-dose gamma irradiation is effective in reducing pathogens in a variety of foods and may be effective in reducing S. aureus in ready-to-eat foods. The effects of gamma irradiation on product packaging should also be considered. The objective of this study was to determine the effects of gamma irradiation on product packaging and on S. aureus in ready-to-eat ham and cheese sandwiches. The effects of refrigerated storage on irradiated and nonirradiated sandwiches were also investigated. Ham and cheese sandwiches were inoculated with 106 or 107 CFU of S. aureus per g, frozen, irradiated, and analyzed by a standard plate count method. D10-values, the amount of irradiation needed to elicit a 1-log10 reduction of bacteria, were calculated. In addition, irradiated sandwiches were analyzed after 1, 13, 27, and 39 days of storage at 4°C. The integrity of postirradiated packaging material was analyzed using Fourier transform infrared (FTIR) spectroscopy. Two experiments yielded D10-values of 0.62 and 0.63. During refrigerated storage, sandwiches irradiated with 5.9 kGy showed no S. aureus growth at any time; sandwiches irradiated with 3.85 kGy showed a 6.18-log reduction in S. aureus after 13 days; and nonirradiated sandwiches showed a 0.53-log increase in S. aureus after 39 days. FTIR spectroscopy showed that the label side and the bulge side were composed of polyethylene terephthalate and nylon 6, respectively. No significant change in the packaging due to irradiation was detected. In this study, low-dose gamma irradiation was shown to be an effective method for reducing S. aureus in ready-to-eat ham and cheese sandwiches and proved to be more efficacious than refrigeration alone. Additionally, package integrity was not adversely affected by gamma irradiation.

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