Salari Mahdieh, Khatami Moein
Department of Food Science and Technology, Faculty of Agriculture University of Tabriz Tabriz Iran.
Department of Food Science and Technology, Faculty of Technical and Engineering University of Science and Arts of Yazd Yazd Iran.
Food Sci Nutr. 2025 Jan 12;13(1):e4752. doi: 10.1002/fsn3.4752. eCollection 2025 Jan.
In this study, minced turkey meat samples were subjected to electron-beam irradiation with dosages of 0, 1.5, 3, and 5 kGy, and then microbial (mesophilic and psychrotrophic bacteria), physiochemical (pH, water activity [a], thiobarbituric acid reactive substances [TBARS], and peroxide value [PV]), and sensory (color, odor, texture, and overall acceptability) analyses were performed at 0 and 6 months of freezing storage (-18°C). Results showed that by 5 kGy irradiation and freezing treatments, the counts of psychrotrophic and mesophilic bacteria reduced remarkably ( < 0.05) and reached from 4.44 to 2.05 and from 4.9 to 2.00 log cfu/g, respectively. pH and a of samples did not change notably after treatment and 6 months of freezing storage, the pH and a of the minced turkey meat were 5.74 and 0.95 for 5 kGy irradiated samples, respectively. Despite the increase of TBARS and PV values, electron-beam irradiation at 1.5 and 3 kGy had no notable impact on the sensory characteristics of minced turkey meat. The obtained findings revealed that the simultaneous use of irradiation and freezing is a promising method for the increase of shelf life and preservation of minced turkey meat quality.
在本研究中，将火鸡肉末样品分别用0、1.5、3和5千戈瑞的剂量进行电子束辐照，然后在-18°C冷冻储存0个月和6个月时进行微生物（嗜温菌和嗜冷菌）、理化性质（pH值、水分活度[a]、硫代巴比妥酸反应性物质[TBARS]和过氧化值[PV]）以及感官（颜色、气味、质地和总体可接受性）分析。结果表明，通过5千戈瑞辐照和冷冻处理，嗜冷菌和嗜温菌的数量显著减少（<0.05），分别从4.44降至2.05 log cfu/g和从4.9降至2.00 log cfu/g。处理后以及冷冻储存6个月后，样品的pH值和水分活度没有明显变化，5千戈瑞辐照样品的火鸡肉末pH值和水分活度分别为5.74和0.95。尽管TBARS值和PV值有所增加，但1.5和3千戈瑞的电子束辐照对火鸡肉末的感官特性没有显著影响。所得结果表明，辐照和冷冻同时使用是延长火鸡肉末保质期和保持其品质的一种有前景的方法。
