The effect of radiation on lipid oxidation and microbial quality of meat – Amini review
Publish place: The 12th International Conference on Food Industry Science, Organic Agriculture and Food Security
Publish Year: 1401
نوع سند: مقاله کنفرانسی
زبان: English
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شناسه ملی سند علمی:
FSACONF12_001
تاریخ نمایه سازی: 4 دی 1401
Abstract:
Given the important role of meat in household nutrition, it is important to preserve it using modern methods that canhave the least quality reduction during storage. Irradiation is considered to be one of the most efficient technologicalprocesses for reducing food microorganisms. It can be used to improve the safety of food products and increase theirshelf life. This study aimed to summarize the effects of irradiation on microbial quality and lipid oxidation of meat.The results of various studies showed that the dose, type of meat, and packaging (aerobic or anaerobic) are effectivefactors in irradiation. Also, the use of ≥۱۰ kGy and natural antioxidants have a positive effect on microbial qualityand lipid oxidation during meat shelf life.
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Authors
Behnam Hosseininezhad
Department of Food Hygiene and Quality Control, School of Nutrition and Food Sciences, ShirazUniversity of Medical Sciences, Shiraz, Iran.
Asghar Mardani
Department of Food Science and Technology, Faculty of Nutrition, Tabriz University of MedicalSciences, Tabriz, Iran.
Hassan Ebadnejad
Department of Food Science and Technology, Faculty of Nutrition, Tabriz University of MedicalSciences, Tabriz, Iran.