Ouattara, Blaise; Giroux, Martine; Yefsah, Rabah; Smoragiewicz, Wanda; Saucier, Linda; Borsa, Joseph et Lacroix, Monique 
ORCID: https://orcid.org/0000-0002-2042-4033
(2002).
Microbiological and biochemical characteristics of ground beef as affected by gamma irradiation, food additives and edible coating film
Radiation Physics and Chemistry
, vol. 63
, nº 3-6.
pp. 299-304.
DOI: 10.1016/S0969-806X(01)00516-3.
Résumé
The current interest in "minimally processed foods" has attracted the attention for combination of mild treatments to improve food safety and shelf-life extention. The present study was conducted to evaluate the combined effect of gamma irradiation and incorporation of naturally occurring antimicrobial compounds on microbial and biochemistry characteristics of ground beef. Ground beef patties (23% fat ) were purchased from a local grocery store (IGA, Laval, Que., Canada) and divided into 3 separate treatment groups: (i) control (ground beef without additive), (ii) ground beef with 0.5% (w/w) ascorbic acid, and (iii) ground beef with 0.5% ascorbic acid and coated with a protein-based coating containing selected spices. Samples were irradiated at 0, 1, 2, and 3 kGy final dose at the CIC. Samples were stored at 4°C and evaluated periodically for microbial growth, total thiobarbituric reactive substances (TBARS) and free sulfydryl content. At the end of the storage period, Enterobacteriaceae, Lactic acid bacteria, Pseudomonas and Brochothrix thermosphacta were enumerated. Regardless of the treatment group, irradiation significantly (p[less-than-or-equals, slant]0.05) reduced the total aerobic plate counts (APC). Irradiation doses of 1, 2, and 3 kGy produced immediate reduction of 2, 3, and 4 log units of APCs, respectively. Also, shelf-life periods were higher for ground beef samples containing food additives. Lactic acid bacteria and Brochothrix thermosphacta were more resistant to irradiation than Enterobacteriaceae and Pseudomonas. Concentration of TBARS and free sulfydryl concentrations were stabilized during post-irradiation storage for samples containing ascorbic acid and coated with the protein-based coating containing spices.
| Type de document: | Article |
|---|---|
| Mots-clés libres: | Irradiation; Ground beef; Coating; Food additives |
| Centre: | Centre INRS-Institut Armand Frappier |
| Date de dépôt: | 04 mars 2025 15:14 |
| Dernière modification: | 04 mars 2025 15:14 |
| URI: | https://espace.inrs.ca/id/eprint/15005 |
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