Effects of γ-irradiation on microbiological status, fatty acid composition and color of vacuum packaged cold stored fresh pork meat

dc.contributor.author	Σινάνογλου, Βασιλεία	el
dc.contributor.author	Κοντελές, Σπύρος	el
dc.contributor.author	Μπατρινού, Ανθιμία	el
dc.contributor.author	Μάντης, Φώτης	el
dc.contributor.author	Σφλώμος, Κωνσταντίνος	el
dc.date.accessioned	2015-05-28T18:48:17Z
dc.date.available	2015-05-28T18:48:17Z
dc.date.issued	2015-05-28
dc.identifier.uri	http://hdl.handle.net/11400/11427
dc.rights	Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.source	http://www.ingentaconnect.com	en
dc.subject	Ακτινοβολία γάμμα
dc.subject	Μικροβιολογία
dc.subject	Λιπαρά οξέα
dc.subject	Χοιρινό κρέας
dc.subject	Ανάπτυξη βακτηρίων
dc.subject	Bacteria
dc.title	Effects of γ-irradiation on microbiological status, fatty acid composition and color of vacuum packaged cold stored fresh pork meat	en
heal.type	journalArticle
heal.classification	Food
heal.classification	Food technology
heal.classification	Τροφή
heal.classification	Τεχνολογία τροφίμων
heal.classificationURI	http://id.loc.gov/authorities/names/n00009376
heal.classificationURI	http://skos.um.es/unescothes/C01577
heal.classificationURI	N/A-Τροφή
heal.classificationURI	N/A-Τεχνολογία τροφίμων
heal.language	en
heal.access	free
heal.publicationDate	2009-03
heal.bibliographicCitation	Sinanoglou, V., Konteles, S., Batrinou, A., Mantis, F. and Sflomos. K. (2009) Effects of γ-irradiation on microbiological status, fatty acid composition and color of vacuum packaged cold stored fresh pork meat. "Journal of Food Protection", 72 (3), p.556-563	en
heal.abstract	Pork meat samples were inoculated with high or low levels (106 or 103 CFU/g) of Salmonella Enteritidis, vacuum packaged, exposed to γ radiation (1.0, 2.5, and 4.7 kGy), and stored for 1 month at 4 ± 1°C. In highly contaminated samples, the target strain was completely eliminated only by the 4.7 kGy radiation dose, whereas in samples at the lower contamination level, 2.5 kGy was sufficient to eliminate Salmonella Enteritidis. The highest of the applied radiation doses reduced the aerobic microflora and extended the sample's refrigeration shelf life by at least 2 weeks. The fatty acid profile of pork meat was not significantly affected by any of the applied radiation doses. Irradiation increased the proportion of saturated fatty acids (SFA) and decreased the content of the polyunsaturated fatty acids (P < 0.05). Irradiation also affected negatively the proportions of the nutritional indexes ω-6/ω-3, SFA/monounsaturated fatty acids, and SFA/polyunsaturated fatty acids. The proportion of the trans fatty acids C18:1ω-9 t9 and C18:2 t9,t12 in the total fatty acids was nearly doubled (90 and 86%, respectively) in the samples that had been exposed to 4.7 kGy. None of the applied radiation doses changed the lightness (L* value) of the meat, but redness (a) and yellowness (b) increased, particularly for the samples treated with 4.7 kGy.	en
heal.publisher	International Association for Food Protection	en
heal.journalName	Journal of Food Protection	en
heal.journalType	peer-reviewed
heal.fullTextAvailability	false