Agricultural, Medical and Industrial Research School, Nuclear Science and Technology Research Institute (NSTRI), Karaj, Iran P.O. Box: 31485-498.
Indian J Microbiol. 2007 Mar;47(1):72-6. doi: 10.1007/s12088-007-0013-y. Epub 2007 Jun 14.
Gamma irradiation can be used as one of the most efficient methods to reduce microorganisms in food. The irradiation of food is used for a number of purposes, including microbiological control, insects control and inhibition of sprouting and delay of senescence of living food. The aim of this study was to study effects of gamma irradiation, refrigeration and frozen storage as the combination process for improvement of red meat shelf-life. The bovine meat samples were treated with 0, 0.5, 1, 2 and 3 kGy of gamma irradiation and kept in refrigerator for 3 weeks and in freezer for 8 months. The control and irradiated samples were stored at 4-7°C and at -18°C for refrigeration and frozen storage, respectively; and microbial and chemical analyze was done at 1 week and 2 months intervals. In this study the optimum dose of gamma radiation in order to decrease the total count of Mesophilic bacteria, Coliforms, Staphylococcus aureus and especially for elimination of Salmonella was obtained at 3 kGy. Microbial analysis indicated that irradiation and storage at low temperature had a significant effect on the reduction of microbial loads. There was no significant difference in chemical characteristics during freezing storage in bovine meat. Also, irradiated meat samples (3 kGy) were stored in 4-7°C for 14 days, compared to 3 days for non irradiated samples.
伽马射线辐照可以作为减少食品中微生物的最有效方法之一。食品辐照有多种用途，包括微生物控制、昆虫控制以及抑制活体食品的发芽和延缓衰老。本研究旨在研究伽马射线辐照、冷藏和冷冻储存相结合的方法对改善红肉货架期的影响。将牛肌肉样本用 0、0.5、1、2 和 3 kGy 的伽马射线处理，并在冰箱中保存 3 周，在冰柜中保存 8 个月。对照组和辐照组样本分别在 4-7°C 和-18°C 下冷藏和冷冻储存，每隔 1 周和 2 个月进行微生物和化学分析。在这项研究中，为了减少需氧细菌、大肠菌群、金黄色葡萄球菌的总数，特别是消除沙门氏菌，获得了 3 kGy 的最佳伽马辐射剂量。微生物分析表明，辐照和低温储存对减少微生物负荷有显著影响。在冷冻储存过程中，牛肉的化学特性没有显著差异。此外，辐照后的肉样（3 kGy）在 4-7°C 下可储存 14 天，而非辐照样品仅可储存 3 天。
