Effectiveness of Gamma and Electron Beam Irradiation Techniques in Extending the Shelf-Life of Pasteurized Sausage in Natural Conditions

Phan Phuoc Hien; Đoan Thi The; Huynh Thi Phuong Thanh

doi:doi:10.11648/j.jfns.s.2015030102.35

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Effectiveness of Gamma and Electron Beam Irradiation Techniques in Extending the Shelf-Life of Pasteurized Sausage in Natural Conditions

Phan Phuoc Hien, Đoan Thi The, Huynh Thi Phuong Thanh

Published in Journal of Food and Nutrition Sciences (Volume 3, Issue 1-2)

Received: 5 October 2014 Accepted: 25 October 2014 Published: 30 January 2015

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Abstract

Co-research group in cooperation between Nong Lam University and VINAGAMMA Center in Ho Chi Minh City carried out this irradiation experiments on instant food by using two different irradiation techniques. The stationary irradiation sourced from Co60 was applied at different doses (1.0 kGy, 2.5 kGy, 5.0 kGy) to ready to eat pasteurized sausage and mobile irradiation sourced from Electron –Beam (EB) was applied at same doses to pasteurized sausage in order to prolong the shelf-life of the products. After irradiation, the microbial and sensory quality of sausage was analyzed and evaluated monthly upto six months of storage in natural conditions. The microbial parameter included total aerobic bacteria, yeast, mold, E. coli, clostridium spp. and sensory parameters of color, structure, smell, and taste was evaluated for each dose applied upto six months of storage at natural condition. The study results showed that despite the irradiation sources, application of 5.0kGy dose of irradiation was able to extend the shelf life of ready to eat sausages up to six months at natural condition without compromizing the microbial and sensory parameters. Thus, this irradiation technology could be applicable in extending the shelf life of meat products.

Published in	Journal of Food and Nutrition Sciences (Volume 3, Issue 1-2) This article belongs to the Special Issue Food Processing and Food Quality
DOI	10.11648/j.jfns.s.2015030102.35
Page(s)	135-139
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2015. Published by Science Publishing Group

Keywords

Stationary Irradiation, Mobile Irradiation, Co60, EB (Electron Beam), Pasteurized Sausage, Yeast, E. coli, Mold, Total Aerobic Bacteria (TAB), Clostridium spp, and Sensory parameter

References

[1]	Bari, M. L., C. Sommers, A. Fumiko, S. Todoriki, and S. Kawamoto (2006). Irradiation Inactivation of Listeria monocytogenes in Low Fat Ground Pork at Frozen and Refrigerated Temperature. J. Food Prot. Vol 69 (12): 2955-2960.
[2]	FDA(The U.S. Food and Drug Administration) 1997. Federal Register. 1997. Irradiation in the production, processing, and handling of food. Fed. Regist. 62:64107–64121.
[3]	Jo, C., S. K. Jin, D.U. Ahn, 2000. Color changes in irradiated cooked pork sausage with different fat sources and packaging during storage, Meat Science 55 (2000) 107±113.
[4]	Jo, C., D.U. Ahn, M.W. Byun, 2002. Irradiation-induced oxidative changes and production of volatile compounds in sausages prepared with vitamin E-enriched commercial soybean oil, Food Chemistry 76 (2002) 299–305.
[5]	Thuoc Tran Linh, 2006. Methods of microbiological analysis of water, food and cosmetics. Training and educational Publishing House Vietnam, 2006.
[6]	QCVN 8-3: 2012/BYT, 2012. National Technical Regulation on microbiological contamination in food, published by Vietnam Ministry of Health
[7]	Decision No. 3616/2004/QĐ-BYT, 10, 14th, 2004, Safety regulation for food preservation by irradiation, published by Vietnam Ministry of Health 2004
[8]	TCVN 5165 - 90 Food products. Methods for determination of total aerobic bacteria.
[9]	TCVN 7247: 2003 (CODEX STAN 106-1983). Food irradiation - General requirements.
[10]	TCVN 3215:1979 Food products- Sensory analysis- Methods of scoring, Published by Committee of Sciences and Techniques Vietnam 1079.

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APA Style

Phan Phuoc Hien, Đoan Thi The, Huynh Thi Phuong Thanh. (2015). Effectiveness of Gamma and Electron Beam Irradiation Techniques in Extending the Shelf-Life of Pasteurized Sausage in Natural Conditions. Journal of Food and Nutrition Sciences, 3(1-2), 135-139. https://doi.org/10.11648/j.jfns.s.2015030102.35

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ACS Style

Phan Phuoc Hien; Đoan Thi The; Huynh Thi Phuong Thanh. Effectiveness of Gamma and Electron Beam Irradiation Techniques in Extending the Shelf-Life of Pasteurized Sausage in Natural Conditions. J. Food Nutr. Sci. 2015, 3(1-2), 135-139. doi: 10.11648/j.jfns.s.2015030102.35

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AMA Style

Phan Phuoc Hien, Đoan Thi The, Huynh Thi Phuong Thanh. Effectiveness of Gamma and Electron Beam Irradiation Techniques in Extending the Shelf-Life of Pasteurized Sausage in Natural Conditions. J Food Nutr Sci. 2015;3(1-2):135-139. doi: 10.11648/j.jfns.s.2015030102.35

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@article{10.11648/j.jfns.s.2015030102.35,
  author = {Phan Phuoc Hien and Đoan Thi The and Huynh Thi Phuong Thanh},
  title = {Effectiveness of Gamma and Electron Beam Irradiation Techniques in Extending the Shelf-Life of Pasteurized Sausage in Natural Conditions},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {3},
  number = {1-2},
  pages = {135-139},
  doi = {10.11648/j.jfns.s.2015030102.35},
  url = {https://doi.org/10.11648/j.jfns.s.2015030102.35},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.s.2015030102.35},
  abstract = {Co-research group in cooperation between Nong Lam University and VINAGAMMA Center in Ho Chi Minh City carried out this irradiation experiments on instant food by using two different irradiation techniques. The stationary irradiation sourced from Co60 was applied at different doses (1.0 kGy, 2.5 kGy, 5.0 kGy) to ready to eat pasteurized sausage and mobile irradiation sourced from Electron –Beam (EB) was applied at same doses to pasteurized sausage in order to prolong the shelf-life of the products. After irradiation, the microbial and sensory quality of sausage was analyzed and evaluated monthly upto six months of storage in natural conditions. The microbial parameter included total aerobic bacteria, yeast, mold, E. coli, clostridium spp. and sensory parameters of color, structure, smell, and taste was evaluated for each dose applied upto six months of storage at natural condition. The study results showed that despite the irradiation sources, application of 5.0kGy dose of irradiation was able to extend the shelf life of ready to eat sausages up to six months at natural condition without compromizing the microbial and sensory parameters. Thus, this irradiation technology could be applicable in extending the shelf life of meat products.},
 year = {2015}
}

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TY  - JOUR
T1  - Effectiveness of Gamma and Electron Beam Irradiation Techniques in Extending the Shelf-Life of Pasteurized Sausage in Natural Conditions
AU  - Phan Phuoc Hien
AU  - Đoan Thi The
AU  - Huynh Thi Phuong Thanh
Y1  - 2015/01/30
PY  - 2015
N1  - https://doi.org/10.11648/j.jfns.s.2015030102.35
DO  - 10.11648/j.jfns.s.2015030102.35
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 135
EP  - 139
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.s.2015030102.35
AB  - Co-research group in cooperation between Nong Lam University and VINAGAMMA Center in Ho Chi Minh City carried out this irradiation experiments on instant food by using two different irradiation techniques. The stationary irradiation sourced from Co60 was applied at different doses (1.0 kGy, 2.5 kGy, 5.0 kGy) to ready to eat pasteurized sausage and mobile irradiation sourced from Electron –Beam (EB) was applied at same doses to pasteurized sausage in order to prolong the shelf-life of the products. After irradiation, the microbial and sensory quality of sausage was analyzed and evaluated monthly upto six months of storage in natural conditions. The microbial parameter included total aerobic bacteria, yeast, mold, E. coli, clostridium spp. and sensory parameters of color, structure, smell, and taste was evaluated for each dose applied upto six months of storage at natural condition. The study results showed that despite the irradiation sources, application of 5.0kGy dose of irradiation was able to extend the shelf life of ready to eat sausages up to six months at natural condition without compromizing the microbial and sensory parameters. Thus, this irradiation technology could be applicable in extending the shelf life of meat products.
VL  - 3
IS  - 1-2
ER  -

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Author Information

Phan Phuoc Hien

Research Center for Development of Precious and Medicinal Resources, Institute of Environment and Resources, National University, HCM City Vietnam
Đoan Thi The
Huynh Thi Phuong Thanh

Biotechnology Department, Nong Lam University, HCM City Vietnam

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APA Style

Phan Phuoc Hien, Đoan Thi The, Huynh Thi Phuong Thanh. (2015). Effectiveness of Gamma and Electron Beam Irradiation Techniques in Extending the Shelf-Life of Pasteurized Sausage in Natural Conditions. Journal of Food and Nutrition Sciences, 3(1-2), 135-139. https://doi.org/10.11648/j.jfns.s.2015030102.35

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ACS Style

Phan Phuoc Hien; Đoan Thi The; Huynh Thi Phuong Thanh. Effectiveness of Gamma and Electron Beam Irradiation Techniques in Extending the Shelf-Life of Pasteurized Sausage in Natural Conditions. J. Food Nutr. Sci. 2015, 3(1-2), 135-139. doi: 10.11648/j.jfns.s.2015030102.35

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AMA Style

Phan Phuoc Hien, Đoan Thi The, Huynh Thi Phuong Thanh. Effectiveness of Gamma and Electron Beam Irradiation Techniques in Extending the Shelf-Life of Pasteurized Sausage in Natural Conditions. J Food Nutr Sci. 2015;3(1-2):135-139. doi: 10.11648/j.jfns.s.2015030102.35

Copy | Download

@article{10.11648/j.jfns.s.2015030102.35,
  author = {Phan Phuoc Hien and Đoan Thi The and Huynh Thi Phuong Thanh},
  title = {Effectiveness of Gamma and Electron Beam Irradiation Techniques in Extending the Shelf-Life of Pasteurized Sausage in Natural Conditions},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {3},
  number = {1-2},
  pages = {135-139},
  doi = {10.11648/j.jfns.s.2015030102.35},
  url = {https://doi.org/10.11648/j.jfns.s.2015030102.35},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.s.2015030102.35},
  abstract = {Co-research group in cooperation between Nong Lam University and VINAGAMMA Center in Ho Chi Minh City carried out this irradiation experiments on instant food by using two different irradiation techniques. The stationary irradiation sourced from Co60 was applied at different doses (1.0 kGy, 2.5 kGy, 5.0 kGy) to ready to eat pasteurized sausage and mobile irradiation sourced from Electron –Beam (EB) was applied at same doses to pasteurized sausage in order to prolong the shelf-life of the products. After irradiation, the microbial and sensory quality of sausage was analyzed and evaluated monthly upto six months of storage in natural conditions. The microbial parameter included total aerobic bacteria, yeast, mold, E. coli, clostridium spp. and sensory parameters of color, structure, smell, and taste was evaluated for each dose applied upto six months of storage at natural condition. The study results showed that despite the irradiation sources, application of 5.0kGy dose of irradiation was able to extend the shelf life of ready to eat sausages up to six months at natural condition without compromizing the microbial and sensory parameters. Thus, this irradiation technology could be applicable in extending the shelf life of meat products.},
 year = {2015}
}

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TY  - JOUR
T1  - Effectiveness of Gamma and Electron Beam Irradiation Techniques in Extending the Shelf-Life of Pasteurized Sausage in Natural Conditions
AU  - Phan Phuoc Hien
AU  - Đoan Thi The
AU  - Huynh Thi Phuong Thanh
Y1  - 2015/01/30
PY  - 2015
N1  - https://doi.org/10.11648/j.jfns.s.2015030102.35
DO  - 10.11648/j.jfns.s.2015030102.35
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 135
EP  - 139
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.s.2015030102.35
AB  - Co-research group in cooperation between Nong Lam University and VINAGAMMA Center in Ho Chi Minh City carried out this irradiation experiments on instant food by using two different irradiation techniques. The stationary irradiation sourced from Co60 was applied at different doses (1.0 kGy, 2.5 kGy, 5.0 kGy) to ready to eat pasteurized sausage and mobile irradiation sourced from Electron –Beam (EB) was applied at same doses to pasteurized sausage in order to prolong the shelf-life of the products. After irradiation, the microbial and sensory quality of sausage was analyzed and evaluated monthly upto six months of storage in natural conditions. The microbial parameter included total aerobic bacteria, yeast, mold, E. coli, clostridium spp. and sensory parameters of color, structure, smell, and taste was evaluated for each dose applied upto six months of storage at natural condition. The study results showed that despite the irradiation sources, application of 5.0kGy dose of irradiation was able to extend the shelf life of ready to eat sausages up to six months at natural condition without compromizing the microbial and sensory parameters. Thus, this irradiation technology could be applicable in extending the shelf life of meat products.
VL  - 3
IS  - 1-2
ER  -

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