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Physicochemical and microbiological changes in irradiated fresh pork loins
M K Dogbevi1, C Vachon, M Lacroix
1Research Center in Microbiology and Biotechnology, Canadian Irradiation Center (CIC), Institut Armand-Frappier, 531. Boul. des Prairies, Laval, Quebec, Canada H7N 4Z3.
Meat Science
|November 9, 2011
Summary
Gamma irradiation significantly alters pork protein properties, increasing deamidation and solubility while decreasing hydrophobicity. This process effectively reduces microbial load, extending the shelf life of fresh pork loins.
Area of Science:
- Food Science
- Radiation Chemistry
- Microbiology
Background:
- Fresh pork is susceptible to microbial spoilage, limiting its shelf life.
- Understanding the impact of food processing techniques on meat quality is crucial for the food industry.
Purpose of the Study:
- To investigate the effects of gamma irradiation on the physicochemical and microbiological properties of fresh pork loins.
- To determine the optimal irradiation dose for enhancing pork safety and extending shelf life.
Main Methods:
- Fresh pork loins were subjected to gamma irradiation at doses of 2, 4, and 8 kGy under air.
- Physicochemical analyses included deamidation, protein solubility, sulphydryl content, and surface hydrophobicity.
- Microbiological evaluation assessed bacterial counts, focusing on resistance of different microbial groups.
Main Results:
- Gamma irradiation significantly increased protein deamidation (up to 98% at 8 kGy) and protein solubility, while decreasing surface hydrophobicity.
- Sulphydryl content remained largely unchanged.
- Irradiation effectively reduced microbial load, with a minimal dose of 1 kGy sufficient to achieve counts below 10(7) CFU/g after 15 days, though initial contamination levels influenced efficacy.
Conclusions:
- Gamma irradiation is a viable method for improving the microbiological safety and extending the shelf life of fresh pork.
- The observed physicochemical changes, particularly increased protein solubility, may influence pork texture and processing applications.
- Further research could optimize irradiation parameters considering initial microbial load for consistent shelf-life extension.
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