Evaluation of nutritional content and shelf life enhancement of gamma irradiated broiler chicken meat
Paper Details
Evaluation of nutritional content and shelf life enhancement of gamma irradiated broiler chicken meat
Abstract
Broiler chicken plays an important role in human nutrition. Poultry is the second largest industry of Pakistan and contributes substantially to the income. It contributes to 28.0% of the total meat production in the Pakistan. The aim of this study was to increase the shelf life of Broiler chicken by gamma irradiation thereby increasing its export value. Chicken samples were treated with radiation dose of 0.5kGy, 1kGy and 1.5kGy. Sensory evaluation and proximate analysis were performed for the irradiated and non-irradiated chicken meat sample. Non-considerable changes were observed in nutritional characteristics of broiler chicken meat at optimum doses. The radiation dose of 1.5kGy along with refrigerated storage extended the shelf-life of broiler chicken for 9 days. So, this study can be useful in shelf life enhancement for export purpose.
Al-Bachir M, Zeinou R. 2009. Effect of gamma irradiation on microbial load and quality characteristics of minced camel meat. Meat science, 82(1), 119-124.
Al-Bachir M, Zeinou R. 2014. Effect of gamma irradiation on the microbial load, chemical and sensory properties of goat meat. Acta Alimentaria, 43(2), 264-272.
Ayyub RM, Mushtaq MH, Bilal M, Mahmood T, Ahmad S, Rana A, Sohail MB, Khan MW. Exploring Arabian markets for Pakistani Halal Meat-Futuristic vision. Pakistan Journal of Life and Social Sciences, Forthcoming.
Badr HM. 2005. Chemical properties of chicken muscles and skin as affected by gamma irradiation and refrigerated storage. Journal of Food Technology 3(1), 1-9.
Chang HS. 2007. Overview of the world broiler industry: implications for the Philippines. Asian Journal of Agriculture and Development 4(2), 67-82.
Chen YJ, Zhou GH, Zhu XD, Xu XL, Tang XY, Gao F. 2007. Effect of low dose gamma irradiation on beef quality and fatty acid composition of beef intramuscular lipid. Meat science 75(3), 423-431.
Chouliara E, Badeka A, Savvaidis I, Kontominas MG. 2008. Combined effect of irradiation and modified atmosphere packaging on shelf-life extension of chicken breast meat: microbiological, chemical and sensory changes. European Food Research and Technology 226(4), 877-888.
Dasilva A, Katia A. 2012. Sterilization by gamma irradiation. Gamma irradiation. Croatia: InTech Europe, 172-205.
Durrani F, Ismail M, Sultan A, Suhail S, Chand N, Durrani Z. 2006. Effect of different levels of feed added turmeric (Curcuma longa) on the performance of broiler chicks. Journal of Agricultural and Biological Science 1(2), 9-11.
Fallah A, Tajik H, Farshid A. 2010. Chemical quality, sensory attributes and ultrastructural changes of gamma irradiated camel meat. Journal of Muscle Foods 21(3), 597-613.
Farrell D. 2013. The nutritional benefits of chicken meat compared with other meats. the role of poultry in human nutrition, 4.
Griffin H, Goddard C. 1994. Rapidly growing broiler (meat-type) chickens. Their origin and use for comparative studies of the regulation of growth. International Journal of Biochemistry 26(1), 19-28.
Hascik P, Kacaniova M, Mihok M, Pochop J, Benczova E, Hlinku TA. 2010. Performance of various broiler chicken hybrids fed with commercially produced feed mixtures. International Journal of Poultry Science 9(11), 1076-1082.
Hashim IB, Resurreccion AVA, Mcwaiters KH. 1995. Descriptive sensory analysis of irradiated frozen or refrigerated chicken. Journal of food science 60(4), 664-666.
James SJ, James CB. 2002. Meat refrigeration, ed. Elsevier. 4.
Kanatt SR, Paul P, Dsouza SF, Thomas P. 1997. Effect of gamma irradiation on the lipid peroxidation in chicken, lamb and buffalo meat during chilled storage. Journal of Food Safety 17(4), 283-294.
Karakok SG, Ozogul Y, Saler M, Ozogul F. 2010. Proximate analysis. Fatty acid profiles and mineral contents of meats: a comparative study. Journal of Muscle Foods 21(2), 210-223.
Kucukyilmaz K, Bozkurt M, Catli A, Herke E, Cinar M, Bintas E. 2012. Chemical composition, fatty acid profile and colour of broiler meat as affected by organic and conventional rearing systems. South African Journal of Animal Science 42(4), 360-368.
Lambert AD, Smith JP, Dodds KL. 1991. Shelf life extension and microbiological safety of fresh meat—a review. Food Microbiology 8(4), 267-297.
Millar SJ, Moss BW, MacDougall DB, Stevenson MH. 1995. The effect of ionising radiation on the CIELAB colour co‐ordinates of chicken breast meat as measured by different instruments. International journal of food science & technology 30(5), 663-674.
Modi V, Sakhare P, Sachindra N, Mahendrakar N. 2008. Changes in quality of minced meat from goat due to gamma irradiation. Journal of Muscle Foods 19(4), 430-442.
Monk JD, Beuchat LR, Doyle MP. 1995. Irradiation inactivation of food borne microorganisms. Journal of Food Protection 58, 197-208.
Morales delanuez A, Moreno-Indias I, Falcon A, Arguello A, Sanchez-Macias D, Capote J. Castro N. 2009. Effects of various packaging systems on the quality characteristic of goat meat. Asian-Australasian Journal of Animal Sciences 22(3), 428-432.
Olaoye O. 2010. Meat: An overview of its composition, biochemical changes and associated microbial agents. International Food Research Journal 18(3), 877-885.
Prachasitthisak Y, Banati D, Hitoshi. 1996. Shelf Life Extension of Chicken Meat by. Gamma.-Irradiation and Microflora Changes. Food Science and Technology International, Tokyo 2(4), 242-245.
Qiao M, Fletcher D, Northcutt J, Smith D. 2002. The relationship between raw broiler breast meat color and composition. Poultry science 81(3), 422-427.
Salobir K. 2000. The role of meat in balanced nutrition. Animal products and human health, 16.
Sarwar A. 2014. Effect of Gamma Irradiation on Microbial Quality of Red and Poultry Meat Sold and Processed in Peshawar, Pakistan. University of Science and Technology.
Sheridan J, Lynch B. 1979. Effect of microbial contamination on the storage of beef carcasses in an Irish meat factory. Irish Journal of Food Science and Technology, 43-52.
Silva M, Elisabeth M, Pinto E, Atzingen M, Carolina V. 2010. Sensory analysis of hydrolysed meat preparations. Food Science and Technology 30(2), 349-353.
Stanbridge L, Davies A. 1998. 6 The microbiology of chill-stored meat. Microbiology of meat and poultry, 174.
Stewart E. 2001. Food irradiation chemistry. Food irradiation: Principles and applications, 37-76.
Warriss PD. 2001. Meat science, 2 ed. Cabi. 1-3 p.
Mahwish Aftab, Summiya Khalid, Faiza Saleem, Roheena Abdullah, Mehwish Iqtedar, Afshan Kaleem, Beenish Aftab, Shagufta Naz, 2015. Evaluation of nutritional content and shelf life enhancement of gamma irradiated broiler chicken meat. Int. J. Biosci., 7(5), 1-8.
Copyright © 2015 by the Authors. This article is an open access article and distributed under the terms and conditions of the Creative Commons Attribution 4.0 (CC BY 4.0) license.