Improving Minced Meat Quality by Edible Antimicrobial Polymers and Gamma Radiation | ||||
| Egyptian Journal of Radiation Sciences and Applications | ||||
| Article 12, Volume 32, Issue 2, December 2019, Page 245-253 PDF (1.28 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejrsa.2019.14056.1075 | ||||
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| Authors | ||||
Wafaa Sayed1; Magda El-Banna2; Madyha Ibrahim  3
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| 1Health Radiation Research Dept. National Centre for Radiation Research and Technology (NCRRT), Egyptian Atomic Energy Authority, Cairo, Egypt. P.O. Box: 29 Nasr City, Cairo, Egypt | ||||
| 2Radiation Chemistry Dept., National Centre for Radiation Research and Technology (NCRRT), Egyptian Atomic Energy Authority, Cairo, Egypt. P.O. Box: 29 Nasr City, Cairo, Egypt | ||||
| 3Health Radiation Research Dept., National Centre for Radiation Research and Technology (NCRRT), Egyptian Atomic Energy Authority, Cairo, Egypt. P.O. Box: 29 Nasr City, Cairo, Egypt | ||||
| Abstract | ||||
| THE HYGIENIC quality of minced meat preserved by dipping in edible antimicrobial polymers was evaluated and compared with exposure to gamma-radiation. Solutions of Carboxymethylcellulose incorporated with zinc oxide (CMC/ ZnO), polycarbonate/ zinc oxide (PC/ ZnO) and chitosan (CS) were prepared and applied to 3 minced meat groups compared to an irradiated group at 3kGy γ-rays. The results indicated that dipping minced meat in polymers improved its microbiological, chemical and sensory hygienic quality. Control samples (dipped in distilled water) were rejected hygienically on the seventh day. Sensory property scores revealed improvement in color, odor and texture of polymer treated and irradiated meat samples and remained acceptable till the end of storage period. Sensitivity test conducted using the films of the prepared polymers revealed that Staph. aureus was only sensitive to CMC, but it was not sensitive to other polymers. List. monocyt. was more sensitive to CS, which showed no sensitivity to other polymers. Candida albicans was sensitive only to CMC. It could be concluded that antimicrobial polymers and irradiation at 3kGy γ-rays improved the quality parameters of minced meat and could be used in food preservation as it increased the chilling-life of minced meat. | ||||
| Keywords | ||||
| Minced meat; Antimicrobial polymers; Hygienic quality; Sensory evaluation; Food microorganisms | ||||
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