View More View Less
  • 1 Syrian Atomic Energy Commission Radiation Technology Department P.O. Box 6091 Damascus Syria
Restricted access

Purchase article

USD  $25.00

1 year subscription (Individual Only)

USD  $878.00

Locally prepared meal Sheesh Tawoq was treated with 0, 2, 4 or 6 kGy doses of gamma irradiation. Treated and untreated Sheesh Tawoq were kept in a refrigerator (1–4 °C). Microbiological, chemical and sensory characteristics of Sheesh Tawoq were evaluated at 0, 4, 8, 12, 16 and 20th week of storage. The results indicate that 4 and 6 kGy doses of gamma irradiation decreased the total counts of mesophilic aerobic bacteria, total coliform and yeast. Thus the microbiological shelf-life of Sheesh Tawoq was significantly extended from 12 weeks (control) to more than 20 weeks (samples treated with 4 or 6 kGy). Irradiation doses did not have a significant effect on the major constituents of Sheesh Tawoq (moisture, protein and fats). The radiation doses required to reduce the microorganisms load one log cycle (D 10 ) in Sheesh Tawoq were 435 and 385 Gy for the Salmonella and E. coli , respectively. The chemical parameters, total acidity and volatile basic nitrogen, which were chosen as the indices of freshness, were all well within the acceptable limit for up to 12 weeks for Sheesh Tawoq treated with 0 and 2 kGy, and for up to 20 weeks at 1–4 °C for samples treated with 4 and 6 kGy. Sensory evaluation showed no significant differences between irradiated and non-irradiated samples.

  • Afifi, E.A. & El-Nashaby, F.M. (2001): Microbial decontamination of some chicken meat products by gamma irradiation. Arab J. Nuclear Sci. Appl. , 34, 305–317.

    El-Nashaby F.M. , 'Microbial decontamination of some chicken meat products by gamma irradiation ' (2001 ) 34 Arab J. Nuclear Sci. Appl. : 305 -317.

    • Search Google Scholar
  • A.O.A.C. (1990): Official methods of analysis . 15th ed., Association of Official Analytical Chemists, Washington, DC, pp. 951–960.

    '', in Official methods of analysis , (1990 ) -.

  • Ayres, J.C. (1960): The relationship of organisms of the genus pseudomonas to the spoilage of meat, poultry and eggs. J. appl. Bacteriol. , 23 , 471–486.

    Ayres J.C. , 'The relationship of organisms of the genus pseudomonas to the spoilage of meat, poultry and eggs ' (1960 ) 23 J. appl. Bacteriol. : 471 -486.

    • Search Google Scholar
  • Bognar, A. (1980): Nutritive value of chilled meals. -in: Glew, G. (Ed.) Advances in catering technology . Applied Science Publishers, UK, pp. 387–408.

    Bognar A. , '', in Advances in catering technology , (1980 ) -.

  • Cserép, G., Fejes, P., Földiák, G., György, I., Horváth, Zs., Jakab, A., Stenger, V. & Wojnarovits, L. (1971): Chemical dosimetry course . Institute of Isotopes of Hungarian Academy Sciences, Budapest, pp.27–32.

    Wojnarovits L. , '', in Chemical dosimetry course , (1971 ) -.

  • Desmonts, M., Pierrat, N., Ingersheim, A. & Strasser, A. (1998): Use of irradiation in combination with other treatments to improve the quality of precooked meals. Joint FAO/IAEA, Proceedings of the final research coordination meeting, Vienna . IAEA, Austria, 254, pp. 201–221.

    Strasser A. , 'Use of irradiation in combination with other treatments to improve the quality of precooked meals ' (1998 ) 254 Joint FAO/IAEA, Proceedings of the final research coordination meeting, Vienna. IAEA, Austria : 201 -221.

    • Search Google Scholar
  • Egan, H., Kirk, R.S. & Sawyer, R. (1987): Pearson’s chemical analysis of foods . 8th ed. Longman Scientific & Technical, Essex, UK, p. 185.

    Sawyer R. , '', in Pearson’s chemical analysis of foods , (1987 ) -.

  • Farkas, J. (1987): Decontamination including parasite control of dried chilled and frozen food by irradiation. Acta Alimentaria , 16 , 351–384.

    Farkas J. , 'Decontamination including parasite control of dried chilled and frozen food by irradiation ' (1987 ) 16 Acta Alimentaria : 351 -384.

    • Search Google Scholar
  • Farkas, J., Andrássy, é. & Bánáti, D. (1998): Interaction of ionizing radiation with other physical and chemical factors in improving the safety and storability of foods. Joint FAO/IAEA, Proceedings of the final research co-ordination meeting, Vienna . IAEA, Austria, 254, pp. 15–32.

    Bánáti D. , '', in Joint FAO/IAEA, Proceedings of the final research co-ordination meeting, Vienna , (1998 ) -.

  • Kilcast, D. (1991): Irradiation and combination treatments. Fd Control , 2 , 6–8.

    Kilcast D. , 'Irradiation and combination treatments ' (1991 ) 2 Fd Control : 6 -8.

  • King, J., Figueroa, G. & Pablo, S. (1998): Use of ionizing radiation in refrigerated foods. Joint FAO/IAEA, Proceedings of the final research co-ordination meeting, Vienna . IAEA, Austria. 254, pp. 181–200.

    Pablo S. , 'Use of ionizing radiation in refrigerated foods ' (1998 ) 254 Joint FAO/IAEA, Proceedings of the final research co-ordination meeting, Vienna. IAEA, Austria. : 181 -200.

    • Search Google Scholar
  • Labuza, T.P. (1984): Practical aspects of moisture sorption isotherms: measurement and use . Am. Assoc. Cereal Chem. Press, St. Paul, MN. pp. 1–150.

    Labuza T.P. , '', in Practical aspects of moisture sorption isotherms: measurement and use , (1984 ) -.

  • Lakritz, L., Fox, J.B.Jr., Hapson, J., Richardson, R., Kohout, K. & Thayer, D.W. (1995): Effect of gamma radiation on levels of α-tocopherol in red meats and turkeys. Meat Sci. , 41 , 261–271.

    Thayer D.W. , 'Effect of gamma radiation on levels of α-tocopherol in red meats and turkeys ' (1995 ) 41 Meat Sci. : 261 -271.

    • Search Google Scholar
  • Lavrova, L.P. & Krilova, V.X. (1975): Luncheon meat technology . Food’s Industry, Moscow, pp. 325–326, (in Russian).

    Krilova V.X. , '', in Luncheon meat technology , (1975 ) -.

  • Lescano, G., Narvaiz, P., Kairiyama, E. & Kaupert, N. (1991): Effect of chicken breast irradiation on microbiological, chemical and organoleptic quality. Lebensm. Wissensch. Technol. , 24 , 130–134.

    Kaupert N. , 'Effect of chicken breast irradiation on microbiological, chemical and organoleptic quality ' (1991 ) 24 Lebensm. Wissensch. Technol. : 130 -134.

    • Search Google Scholar
  • Mcateer, N.J., Grant, I.R., Patterson, M.F., Stevenson, M.H. & Weatherup, S.T.C. (1995): Effect of irradiation and chilled storage on the microbiological and sensory quality of a ready meal. Int. J. Fd Sci. Technol. , 30 , 757–771.

    Weatherup S.T.C. , 'Effect of irradiation and chilled storage on the microbiological and sensory quality of a ready meal ' (1995 ) 30 Int. J. Fd Sci. Technol. : 757 -771.

    • Search Google Scholar
  • Patterson, M.F., Stevenson, M.H., Grant, I.R, Mcatter, N. J. & Stewart, E.M. (1998): Effect of gamma irradiation on microbiological and organoleptic quality of ready prepared chilled meals. Joint FAO/IAEA, Proceedings of the final research co-ordination meeting, Vienna . IAEA, Austria. 254, pp. 159–179.

    Stewart E.M. , '', in Joint FAO/IAEA, Proceedings of the final research co-ordination meeting, Vienna , (1998 ) -.

  • Patterson, M.F. & Stewart, E.M. (2003): Effect of gamma irradiation on the shelf-life and nutritional quality of ready made meals. Radiation processing for safe, shelf-stable and ready-to eat food. Proceeding of a final research co-ordination meeting held in Montreal, Canada . 10–14 July 2000, IAEA, TECDOC - 1337, pp. 47–61.

  • Paul, P., Chawla, S.P. & Kanatt, S.R. (1998): Combination of irradiation with other treatments to improve the shelflife and quality of meat and meat products. Joint FAO/IAEA, Proceedings of the final research coordination meeting, Vienna . IAEA, Austria 254, pp. 111–129.

    Kanatt S.R. , '', in Joint FAO/IAEA, Proceedings of the final research coordination meeting, Vienna , (1998 ) -.

  • Pearson, D. (1976): The chemical analysis of foods . (7th ed.), Livingston, Churchill, p. 386.

    Pearson D. , '', in The chemical analysis of foods , (1976 ) -.

  • Rady, A.H., Khalaf, H.H, Afifi, E.A. & Nasr, E.H. (2002): Improving the microbial safety and quality of quail carcasses by gamma irradiation. Isotope and Radiation Research , 34 , 305–313.

    Nasr E.H. , 'Improving the microbial safety and quality of quail carcasses by gamma irradiation ' (2002 ) 34 Isotope and Radiation Research : 305 -313.

    • Search Google Scholar
  • Spoto, M.H.F., Alcard, A.R, Gurgel, M.S.A., Blumer, L., Walder, J.M.M. & Domarco, R.E. (2000): Gamma irradiation in the control of pathogenic bacteria in refrigerated ground chicken meat. Scientia Agricola , 57 , 389–394.

    Domarco R.E. , 'Gamma irradiation in the control of pathogenic bacteria in refrigerated ground chicken meat ' (2000 ) 57 Scientia Agricola : 389 -394.

    • Search Google Scholar
  • Stevenson, M.H, Stewart, E.M. & Mcatter, N.J. (1996): A consumer trial to assess the acceptability of an irradiated chilled ready meal. Radiat. phys. Chem. , 46 , 785–788.

    Mcatter N.J. , 'A consumer trial to assess the acceptability of an irradiated chilled ready meal ' (1996 ) 46 Radiat. phys. Chem. : 785 -788.

    • Search Google Scholar
  • Thayer, D.W. (2003): Development of predictive molds for the effects of gamma radiation, irradiation temperature, pH, and modified atmosphere packaging on Bacillus, Escherichia coli O157: H7, Listeria monocytogenes, Salmonella typhimurium and Staphyloccocus aureus . Radiation processing for safe, shelf-stable and ready-to eat food. Proceeding of a Final Research Co-ordination Meeting held in Montreal, Canada , 10–14 July 2000, IAEA. TECDOC - 1337. pp. 21–26

  • Wikinson, D.J. (1990): Cook-chill in perspective. Br. Fd J. , 90 , 37–41.

    Wikinson D.J. , 'Cook-chill in perspective ' (1990 ) 90 Br. Fd J. : 37 -41.

  • WHO (1988): Food irradiation: A technique for preserving and improving the safety of food . Geneva. pp. 1–84.

  • Zacharias, R. (1980): Chilled meals: Sensory quality. -in: GLEW, G. (Ed.) Advances in catering technology . Applied Science Publishers, Barking, UK, pp. 409–416.

    Zacharias R. , '', in Advances in catering technology , (1980 ) -.

  • Zarate, H. & Espinoza, B. (2002): The use of ionizing radiation as a method of eliminating pathogenic microorganism in hamburgers. Nucleotecnica , 22, 15–20.

    Espinoza B. , 'The use of ionizing radiation as a method of eliminating pathogenic microorganism in hamburgers ' (2002 ) 22 Nucleotecnica : 15 -20.

    • Search Google Scholar

Monthly Content Usage

Abstract Views Full Text Views PDF Downloads
Nov 2020 2 2 0
Dec 2020 3 0 0
Jan 2021 0 0 0
Feb 2021 0 0 0
Mar 2021 8 0 0
Apr 2021 1 0 0
May 2021 0 0 0