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Improvement of microbiological safety and sensorial quality of pork jerky by electron beam irradiation and by addition of onion peel extract and barbecue flavor
Cited 20 time in
Web of Science
Cited 25 time in Scopus
- Authors
- Issue Date
- 2014-05
- Publisher
- Pergamon Press Ltd.
- Citation
- Radiation Physics and Chemistry, Vol.98, pp.22-28
- Abstract
- The combined effects of electron-beam (EB) irradiation and addition of onion peel (OP) extract and barbecue flavor (BF) on inactivation of foodborne pathogens and the quality of pork jerky was investigated. Prepared pork jerky samples were irradiated (0, 1, 2, and 4 kGy) and stored for 2 month at 25 degrees C. The D-10 values of Listeria monocytogenes, Escherichia colt, and Salmonella typhimurium observed in the OP treated samples were 0.19, 0.18, and 0.19 kGy, whereas those in control were 0.25, 0.23, and 0.20 kGy, respectively. Irradiated samples with OP extract and BF had substantially lower total aerobic bacterial counts than the control had. Samples with added OP extract and BF had lower peroxide values than the control had. Sensory evaluation indicated that overall acceptability of treated samples was not changed up to 2 kGy. Therefore, EB irradiation, combined with OP extract and BF, has improved the microbiological safety with no negative effects on the quality of pork jerky. (C) 2014 Elsevier Ltd. All rights reserved.
- ISSN
- 0969-806X
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Related Researcher
- College of Agriculture and Life Sciences
- Department of Agricultural Biotechnology
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