Modeling and optimization of sensory changes and shelf-life in vacuum-packaged cooked ham treated by E-beam irradiation

Radiation Physics and Chemistry

Volumn 80, Issue 3, 2011, Pages 505-513

  Benedito, J ^a   Cambero, M I ^b   Ortuno C ^a   Cabeza, M C ^b   Ordonez J A ^b   de la Hoz, L ^b  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^b UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

E beam irradiation; Microbial safety; Modeling; Quality attributes; Shelf life

Indexed keywords

E-BEAM IRRADIATION; MICROBIAL SAFETY; MODELING; QUALITY ATTRIBUTES; SHELF LIFE;

HEALTH; LISTERIA; MEATS; RADIATION; VACUUM;

IRRADIATION;

ARTICLE; COOKING; FLAVOR; FOOD PACKAGING; FOOD PROCESSING; FOOD QUALITY; FOOD SAFETY; IRRADIATION; LISTERIA MONOCYTOGENES; MATHEMATICAL MODEL; MEAT; NONHUMAN; ODOR; PROCESS OPTIMIZATION; RADIATION DOSE; SCORING SYSTEM; SHELF LIFE; VACUUM;

EID: 78650849466     PISSN: 0969806X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.radphyschem.2010.11.001     Document Type: Article

References (55)

1. Albert I., Mafartb P. A modified Weibull model for bacterial inactivation. Int. J. Food Microbiol. 2005, 100(1-3):197-211.
2. Álvarez I., Sommers C.H., Fan X., Niemira B.A. Modeling the irradiation followed by heat inactivation of Salmonella inoculated in liquid whole egg. Journal of Food Science an Official Publication of the Institute of Food Technologists 2007, 72(5):145-152.
3. Arthur T.M., Wheeler T.L., Shackelford S.D., Bosilevac J.M., Nou X.W., Koohmaraie M. Effects of low-dose, low-penetration electron beam irradiation of chilled beef carcass surface cuts on Escherichia coli O157: H7 and meat quality. J. Food Prot. 2005, 68(4):666-672.
4. ASTM (American Society for Testing and Materials), 2000. E1650-97e1 Standard practice for use of cellulose acetate dosimetry systems. (12), 2.
5. Barbosa-Cánovas G.V., Pothakamury U.R., Palou E., Swanson B.G. Oscillating magnetic fields for food processing. Nonthermal Preservation of Foods 1998, Marcel Dekker, Inc., pp. 113-138.
6. Barbosa-Cánovas G.V., Pothakamury U.R., Palou E., Swanson B.G. High intensity pulsed electric fields: processing equipment and design. Nonthermal Preservation of Foods 1998, Marcel Dekker, Inc., pp. 53-112.
7. Bermúdez-Aguirre D., Corradini M.G., Mawson R., Barbosa-Cánovas G.V. Modeling the inactivation of Listeria innocua in raw whole milk treated under thermo-sonication. Innovative Food Sci. Emerging Technol. 2009, 10(2):172-178.
8. Brewer M.S. Irradiation effects on meat flavour: a review. Meat Sci. 2009, 81:1-14.
9. Burgess H.W., MacKrell J., Toms D., Karunanidhi A., Vaidya S., Hollinger J.O., Grieb T.A., Bertenshaw G.P. Response of bone subjected to optimized high dose irradiation. J. Biomater. Appl. 2010, 24:387-400.
10. Cabeza M.C., Cambero I., de la Hoz L., Ordoñez J.A. Optimization of E-beam irradiation treatment to eliminate Listeria monocytogenes from ready-to-eat (RTE) cooked ham. Innovative Food Sci. Emerging Technol. 2007, 8(2):299-305.
11. Cabeza M.C., Hoz L de la, Velasco R., Cambero M.I., Ordóñez J.A. Safety and quality of ready-to-eat dry fermented sausages subjected to E-beam radiation. Meat Sci. 2009, 83(2):320-327.
12. Christensen Z.T., Eggett D.L., Dunn M.L., Ogden L.V. Multiple comparison procedures for analysis of ranked data. J. Food Sci. 2006, 71(2):132-143.
13. De Pablo B., Asensio M.A., Sanz B., Ordoñez J.A. The d(-) lactic acid and acetoin/diacetyl as potential indicators of the microbial quality of vacuum-packed pork and meat products. J. Appl. Bacteriol. 1989, 66(3):185-190.
14. Ding T., Oh D., Jin Y. Predictive model for growth of Listeria monocytogenes in untreated and treated lettuce with alkaline electrolyzed water. World J. Microbiol. Biotechnol. 2010, 26(5):863-869.
15. Dion P., Charbonneau R., Thibault C. Effect of ionizing dose rate on the radioresistance of some food pathogenic bacteria. Can. J. Microbiol. 1994, 40(5):369-374.
16. Eagerman B.A., Rouse A.H. Heat inactivation temperature time relationships for pectinesterase inactivation in citrus juices. J. Food Sci. 1976, 41(6):1396-1397.
17. Elez-Martinez P., Aguilo-Aguayo I., Martin-Belloso O. Irradiation of orange juice peroxidase by high-intensity pulsed electric fields as influenced by process parameters. J. Sci. Food Agric. 2006, 86:71-81.
18. Gil-Díaz M., Santos-Delgado M.J., Rubio-Barroso S., Polo-Díez L.M. Free d-amino acids determination in ready-to-eat cooked ham irradiated with electron-beam by indirect chiral HPLC. Meat Sci. 2009, 82:24-29.
19. Gorris L.G.M. Food safety objective: an integral part of food chain management. Food Control 2005, 16:801-809.
20. Grant I.R., Patterson M.F. Sensitivity of foodborne pathogens to irradiation in the components of a chilled ready meal. Food Microbiol. 1992, 9(2):95-103.
21. Hampson J.W., Fox J.B., Lakritz L., Thayer D.W. Effect of low dose gamma radiation on lipids in five different meats. Meat Sci. 1996, 42(3):271-276.
22. Hills B.P., Mackey B.M. Multi-compartment kinetic models for injury, resuscitation, induced lag and growth in bacterial cell populations. Food Microbiol. 1995, 12(4):333-346.
23. Hills B.P., Wright K.M. A new model for bacterial growth in heterogeneous systems. J. Theor. Biol. 1994, 168(1):31-41.
24. Houser T.A., Sebranek J.G., Maisonet W.N., Cordray J.C., Wiegand B.R., Ahn D.U. The effects of irradiation at 1.6kGy on quality characteristics of commercially produced ham and pork frankfurters over extended storage. J. Food Sci. 2005, 70(4):S262-S266.
25. Hoz L., Cambero M.I., Cabeza M.C., Herrero A.M., Ordoñez J.A. Elimination of Listeria monocytogenes from vacuum-packed dry-cured ham by E-beam radiation. J. Food Prot. 2008, 71(10):2001-2006.
26. Huang L. Growth kinetics of Escherichia coli O157:H7 in mechanically tenderized beef. Int. J. Food Microbiol. 2010, 30(140):40-48.
27. IAEA (International Atomic Energy Agency), 2003. Radiation processing for safe shelf-stable and ready-to-eat food. IAEA-TECDOC-1337. In: Proceedings of a final research Co-ordination meeting held in Montreal, Canada, 10-14 july 2000. Food and Environmental Protection Section. International Atomic Energy Agency. Vienna. Austria.
28. ISO.International Standards Organization Analyse sensorielle guide pour l'implantation d'un local destiné aux analyses sensorielles (ISO-DP 6658) 1981, International Organization for Standardization, Genéve, Switzerland.
29. Jacxsens L., Devlieghere F., Debevere J. Temperature dependence of shelf-life as affected by microbial proliferation and sensory quality of equilibrium modified atmosphere packaged fresh produce. Postharvest Biol. Technol. 2002, 26:59-73.
30. Jo C., Lee J.I., Ahn D.U. Lipid oxidation, color changes and volatile production in irradiated pork sausage with different fat content and packaging during storage. Meat Sci. 1999, 51(4):355-361.
31. Joanes D.N. On a rank sum test due to Kramer. J. Food Sci. 1985, 50(5):1442-1444.
32. Knorr D., Zenker M., Heinz V., Lee D.U. Applications and potential of ultrasonics in food processing. Trends Food Sci. Technol. 2004, 15:261-266.
33. Kwon J.H., Kausar T., Lee J., Kim H.K., Ahn D.U. The microwave-assisted extraction of fats from irradiated meat products for the detection of radiation induced hydrocarbons. Food Sci. Biotechnol. 2007, 16(1):150-153.
34. Lakshmanan R., Dalgaard P. Effect of high-pressure processing on Listeria monocytogenes, spoilage microflora and multiple compound quality indices in chilled cold-smoked salmon. J. Appl. Microbiol. 2004, 96:398-408.
35. Lee E.J., Ahn D.U. Quality characteristics of irradiated turkey breast rolls formulated with plum extract. Meat Sci. 2005, 71(2):300-305.
36. Lee M., Sebranek J.G., Olson D.G., Dickson J.S. Irradiation and packaging of fresh meat and poultry. J. Food Prot. 1996, 59(1):62-72.
37. Linton R.H., Carter W.H., Pierson M.D., Hackney C.R., Eifert J.D. Use of a modified Gompertz equation to predict the effects of temperature, pH and NaCl on the inactivation of Listeria Monocytogenes Scott A. J. Food Prot. 1995, 59(9):16-23.
38. Marselles-Fontanet A.R., Martin-Belloso O. Optimization and validation of PEF processing conditions to inactivate oxidative enzymes of grape juice. J. Food Eng. 2007, 83(3):452-462.
39. Maurice J. The rise and rise of food poisoning. New Sci. 1994, 144:28-33.
40. McKellar, R.C., X.W. Lu., 2004. In: CRC Press Boca Ratón (Eds.), Modeling Microbial Response in Food. Florida, EE. UU.
41. Mendonca A.F., Romero M.G., Lihono M.A., Nannapaneni R., Jonson M.G. Radiation resistance and virulence of Listeria monocytogenes Scott A following starvation in physiological saline. J. Food Prot. 2004, 67(3):470-474.
42. Nam K.C., Ahn D.U. Use of antioxidants to reduce lipid oxidation and off-odor volatiles of irradiated pork homogenates and patties. Meat Sci. 2003, 63(1):1-8.
43. Patterson M.F., Damoglou A.P., Buick R.K. Effects of irradiation dose and storage temperature on the growth of Listeria monocytogenes on poultry meat. Food Microbiol. 1993, 10:197-203.
44. Rababah T., Over K., Hettiarachchy N.S. Infusion of plant extracts during processing to preserve quality attributes of irradiated chicken breasts over 9 months storage at -20°C. J. Food Process. Preserv. 2010, 34(1):287-307.
45. Schemper M. Predictive accuracy and explained variation. Stat. Med. 2003, 22:2299-2308.
46. Schilling M.W., Yoon Y., Tokarskyy O., Pham A.J., Williams R.C., Marshall D.L. Effects of ionizing irradiation and hydrostatic pressure on Escherichia coli O157:H7 inactivation, chemical composition, and sensory acceptability of ground beef patties. Meat Sci. 2009, 81(4):705-710.
47. Shi J., Le Maguer M. Lycopene in tomatoes chemical and physical properties affected by food processing. CRC Crit. Rev. Food Sci. 2000, 40(1):1-42.
48. Sommers C., Fan X., Niemira B.A., Sokorai K. Radiation (gamma) resistance and postirradiation growth of Listeria monocytogenes suspended in beef bologna containing sodium diacetate and potassium lactate. J. Food Prot. 2003, 66:2051-2056.
49. Soysal Ç. Kinetics and thermal activation/inactivation of starking apple polyphenol oxidase. J. Food Process. Preserv. 2008, 32(6):1034-1046.
50. Thayer D.W., Boyd G., Muller W.S., Lipson C.A., Hayne W.C., Baer S.H. Radiation resistance of Salmonella. J. Ind. Microbiol. 1990, 5:383-390.
51. Vogel B.F., Ng Y.Y., Hyldig G., Mohr M., Gram L. Potassium lactate combined with sodium diacetate can inhibit growth of Listeria monocytogenes in vacuum packed cold smoked salmon and has no adverse sensory effects. J. Food Prot. 2006, 69:2134-2142.
52. Wang P. Robust growth of Escherichia coli. Curr. Biol. 2010, 20(12):1099-1103.
53. Wang T., MacGregor S.J., Anderson J.G., Woolsey G.A. Pulsed ultra-violet inactivation spectrum of Escherichia coli. Water Res. 2005, 39:2921-2925.
54. Zhu M.J., Lee E.J., Mendonca A., Ahn D.U. Effect of irradiation on the quality of turkey ham during storage. Meat Sci. 2003, 6(1):63-68.
55. Zhu M., Du M., Cordray J., Ahn D.U. Control of Listeria monocytogenes contamination in ready-to-eat meat products. Comprehensive Rev. Food Sci. Food Saf. 2005, 4:34-42.