Lacroix, Monique 
ORCID: https://orcid.org/0000-0002-2042-4033; Ouattara, Blaise; Saucier, Linda; Giroux, Martine et Smoragiewicz, Wanda
(2004).
Effect of gamma irradiation in presence of ascorbic acid on microbial composition and TBARS concentration of ground beef coated with an edible active coating
Radiation Physics and Chemistry
, vol. 71
, nº 1-2.
pp. 71-75.
DOI: 10.1016/j.radphyschem.2004.04.057.
Résumé
The present study was conducted to evaluate the combined effect of gamma irradiation in presence of ascorbic acid on the microbiological characteristics and thiobarbituric acid-reactive substances (TBARS) concentration of ground beef coated with an edible coating, crosslinked by gamma irradiation. The medium fat ground beef patties (23% fat ) were divided into two separate treatment groups: (i) control (ground beef without additive), (ii) ground beef with 0.5% (w/w) ascorbic acid. Meat samples were irradiated at doses of 0, 1, 2, and 3kGy and stored at 4±2°C. The content of TBARS was evaluated. After 7 days of storage, Enterobacteriaceae, presumptive Staphylococcus aureus, presumptive Pseudomonas spp., Brochothrix thermosphacta and lactic acid bacteria were enumerated. Results showed that lactic acid bacteria and Br. thermosphacta were more resistant to irradiation than Enterobacteriaceae and Pseudomonas. The content in TBARS was stabilized during post-irradiation storage for samples containing ascorbic acid. Shelf life extension periods estimated on the basis of a limit level of 6logCFU/g for APCs were 4, 7, and 10 days for samples irradiated at 1, 2, and 3kGy, respectively. However, the incorporation of ascorbic acid in ground beef did not improve significantly (p>0.05) the inhibitory effect of gamma irradiation.
| Type de document: | Article |
|---|---|
| Mots-clés libres: | Irradiation; Ground beef; Natural antimicrobial; Food additives; Preservation |
| Centre: | Centre INRS-Institut Armand Frappier |
| Date de dépôt: | 21 nov. 2024 19:24 |
| Dernière modification: | 21 nov. 2024 19:26 |
| URI: | https://espace.inrs.ca/id/eprint/14829 |
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