Grasas y Aceites, Vol 52, No 1 (2001)

A comparison of γ-irradiation and microwave treatments on the lipids and microbiological pattern of beef liver


https://doi.org/10.3989/gya.2001.v52.i1.395

R. S. Farag
Biochemistry Department, Faculty of Agriculture, Cairo University, Egypt

Z. Y. Daw
Microbiology Department, Faculty of Agriculture, Cairo University, Egypt

Ebtesam A. Mahmoud
Biochemistry Department, Faculty of Agriculture, Cairo University, Egypt

Safaa A. E. ABD El-Wahab
Food irradiation Department, National Center for Radiation Research and Technology, Egypt

Abstract


The effects of γ-irradiation (0, 2.5, 5 and, 10 kGy) and microwaves (generated from an oven at low and defrost settings for 0.5, 1 and 2 min) treatments on the chemical composition and microbiological aspects of beef liver samples were studied. The chemical and microbiological analyses were performed on the non-treated and treated beef liver immediately after treatments and during frozen storage (-18ºC) for 3 months. The chemical analyses of beef liver lipids showed that acid, peroxide and TBA values were slightly increased after irradiation treatments and also during frozen storage (-18ºC). On the contrary, iodine value of the treated beef liver was decreased. Irradiation treatments remarkably reduced the total bacterial counts in beef liver. The percent reduction of bacterial load for beef liver exposed to microwaves generated from an oven at defrost mode for 2 min and after 3 months at -18ºC was 62%. The bacterial load for beef liver exposed to γ-irradiation at 10 kGy after 3 months at -18ºC was decreased by 98%. Hence, γ-irradiation treatment was far better than microwave treatment for reduction of the associated microorganisms with beef liver. Salmonellae was not detected in non-irradiated and irradiated beef liver throughout the storage period.

Keywords


Beef liver; Frozen storage; γ-Irradiation; Lipids; Microorganisms; Microwaves

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