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بررسی اثر پرتو گاما بر زمان ماندگاری گوشت چرخ‌کرده‌ی گوساله از تولید تا مصرف

نوع مقاله : مقاله پژوهشی

نویسندگان

پژوهشکده کاربرد پرتوها، پژوهشگاه علوم و فنون هسته‌ای، سازمان انرژی اتمی ایران، صندوق پستی: 3486-11365، تهران ـ ایران

چکیده

در این تحقیق، اثر پرتودهی با پرتو گاما و کیتوزان بر عمر مصرف گوشت چرخ‌­کرده گوساله بررسی شد. قسمتی از نمونه‌­ی گوشت با محلول کیتوزان %2 تیمار شد و قسمت دیگر بدون تیمار با کیتوزان با دُزهای 3، 5 و 7 کیلوگری (kGy) در گاماسل پرتودهی شدند. نمونه‌­های پرتودهی نشده (کنترل) و نمونه‌­های پرتودهی شده از نظر میزان آلودگی میکروبی، خصوصیات کیفی شامل رنگ، بو، خونابه و مشتری‌پسندی (پذیرش کلی) و هم‌­چنین پراکسیداسیون چربی بررسی شدند. نتایج نشان داد که هر دو عامل پرتودهی و تیمار با کیتوزان اثر قابل توجهی در کاهش بار میکروبی گوشت شامل کل میکروارگانیسم­های زنده، باکتری استافیلوکوکوس اورئوس، اشریشیا کلی و گونه­‌های سالمونلا در طول دوره‌­ی نگه‌­داری دارند. خصوصیات کیفی نمونه‌­های پرتودهی شده و تیمار شده با کیتوزان اختلاف معنی­‌دار با کیفیت نمونه‌­های کنترل پرتودهی نشده نداشت. در نهایت، بر اساس حد مجاز پراکسیداسیون چربی، به منظور افزایش عمر مصرف محصول از 2 روز به 7 روز در دمای ˚C 4، دُز kGy 3 به عنوان دُز مناسب برای پرتودهی گوشت چرخ­‌کرده تعیین شد. همه‌­ی اجزاء بسته‌­بندی گوشت، مقاومت پرتوی خوبی نسبت به دُز تعیین شده داشتند.

کلیدواژه‌ها

عنوان مقاله [English]

Investigation of the effect of gamma-ray on the shelf life of minced beef from production to consumption

نویسندگان [English]

  • R. Rafiee
  • Kh. Ghotbi-Kohan
  • A. Akhavan
  • F. Saeedi
  • R. Beteshobabrud

Radiation Application Research School, Nuclear Science and Technology Research Institute, AEOI, P.O.Box: 11365-3486, Tehran - Iran

چکیده [English]

In this study, the effect of gamma irradiation and chitosan on the shelf life of minced beef was investigated. A part of the meat sample was treated with a 2% chitosan solution and the other part was irradiated without chitosan at doses of 3, 5, and 7 kGy in the Gamma cell. Non-irradiated samples (controls) and irradiated samples were evaluated for microbial contamination, quality characteristics including color, odor, blood, and customer likelihood (overall acceptability) as well as lipid peroxidation. The results showed that both irradiation and chitosan treatment had a significant effect on reducing the microbial load of the meat, including all living microorganisms, Staphylococcus aureus, Escherichia coli, and Salmonella spp. During the storage period. There were no significant differences in the qualitative characteristics of irradiated and chitosan-treated samples and the non-irradiated control samples. Finally, according to the permissible level of lipid peroxidation, a dose of 3 kGy, was detected as a suitable dose for irradiation of the minced beef to increase its shelf life of it from 2 days to 7 days at 4°C. All meat packing components had good radiation resistance to this dose.

کلیدواژه‌ها [English]

  • Pathogen bacteria
  • Gamma ray
  • Beef meat
  • Chitosan
  • Lipid peroxidation
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مجله علوم و فنون هسته ای
دوره 44، شماره 2 - شماره پیاپی 104
تیر 1402
صفحه 30-37
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