Effects of Gamma Irradiation on Microbial, Chemical, and Organoleptic Characteristics of Ostrich Meat during Refrigeration

Nowadays, there is a growing need to explore methods for increasing the shelf life of food. In the food industry, severe food security industry al techniques are employed, including canning, pasteurization, smoking, salting, freezing, heating, vacuum sealing, the use of chemical materials, and irradiation.This study focuses on the effects of gamma irradiation on changes in the chemical, biological, and organoleptic properties of ostrich meat. fifteen male ostriches, aged between ۱۰ and ۱۴ months, underwent evaluation. Initially, the ostriches were slaughtered, and their meat) from thigh(was subjected to different irradiation doses (۰,۲,۴,۶ KGY) at intervals of۰,۵,۱۰, and ۱۵ days. The various meat groups were then stored at ۴°C.In this study, ostrich meat samples were divided into two groups: one group received no irradiation (۰ kg) and the other received irradiation at doses of۲,۴, and ۶ kg. These samples were then stored in a refrigerator for۱۵ days, and microbial, chemical, and organoleptic tests were conducted. The results of our investigation indicate that the ۴ kg irradiation dose effectively reduced the counts of mesophilic bacteria, coliform bacteria, Staphylococcus aureus, and psychrophilic bacteria, while also eliminating Salmonella spp and E. coli spp. Additionally, it led to a reduction in Total Volatile Nitrogen (TVN) and prevented adverse organoleptic changes,such as alterations in odor and color,over the ۱۵-day refrigerated storage period.The irradiated groups also demonstrated a remarkable reduction and elimination of Staphylococcus aureus, E. coli spp,and Salmonella spp bacteria during refrigerated storage, with significant differences from the control group. Additionally, Total Volatile Nitrogen (TVN) in the control group exhibited a significant increase onthe۱۵th day compared to the other groups. To sum up, irradiation proves to be a viable method for preserving various foods, especially meats like ostrich, and is highly recommended to safeguard against food spoilage and contamination.

Keywords:

Ostrich meat , Irradiation , Refrigerator storage , Microbial analyses , TVN , Organoleptic