Abstract

The increase in the shelf life of perishable food products is one of the priority trends in the development of the food and processing industry. A study has been carried out of the effect of various doses of ionizing radiation on the safety of refrigerated semi-finished pork products packed in the modified atmosphere. The meat samples were processed singly by ionization at different doses - 8 kGy and 12 kGy with the help of a linear electron accelerator of a UELR-10-10S2 type with power of up to 10 MeV. The refrigerated pork neck on the bone, packed using modified atmosphere packaging (MAP) and processed by ionization at doses of 8 kGy and 12 kGy, meets the requirements of the technical regulations of the Customs Union "On Food Safety" (TR TS 021/2011) and "On safety of meat and meat products" (TR TS 034/2013) for the entire storage period. The irradiation dose of 12 kGy leads to a slight color change, an increase in the acid and peroxide numbers and volatile fatty acids, but within the limits of the norm; a slight decrease in the moisture content with a high degree of correlation of the studied indicators. The indicators of microbiological safety of the meat semi-finished products processed by different irradiation doses are within the normal range. It has been established that the higher the irradiation dose, the lower the values of microbiological indicators. The organoleptic indicators are confirmed by histological studies. The radiation processing of meat semi-finished products allows us to prolong the shelf life of the meat semi-finished products packed using MAP more than 3 times. Based on the results of the studies, it is possible to recommend the processing of meat semi-finished products by ionization at a dose of 8 kGy to increase their shelf life.

Keywords

Pork, processing by ionization, storage time, packaging, modified atmosphere, radiation processing

REFERENCES

1. Viana E.S., Gomide L.A.M., and Vanetti M.C.D. Effect of modified atmospheres on microbiological, color and sensory properties of refrigerated pork. Meat Science, 2005, vol. 71, no. 4, pr. 696-705. DOI: 10.1016/j.meatsci.2005.05.013.
2. Kameník J., Saláková A., Pavlík Z., et al. Vacuum skin packaging and its effect on selected properties of beef and pork meat. European Food Research and Technology, 2014, vol. 239, no. 3, pp. 395-402. DOI: 10.1007/s00217- 014-2233-9.
3. Jeremiah L.E. Packaging alternatives to deliver fresh meats using short- or long-term distribution. Research International, 2001, vol. 34, no. 9, pp. 749-772. DOI: 10.1016/S0963-9969(01)00096-5.
4. Lund M.N., Lametsch R., Hviid M.S, et al. High-oxygen packaging atmosphere influences protein oxidation and tenderness of porcine longissimus dorsi during chill storage. Meat Science, 2007. vol. 77, no. 3, pr. 295-303. DOI: 10.1016/j.meatsci.2007.03.016.
5. Lagerstedt A., Ahnström M.L., and Lundström K. Vacuum skin pack of beef - A consumer friendly alternative. Meat Science, 2011, vol. 88, no. 3, pr. 391-396. DOI: 10.1016/j.meatsci.2011.01.015.
6. Vihavainen E.J. and Björkroth K.J. Spoilage of value-added, high-oxygen modified-atmosphere packaged raw beef steaks by Leuconostoc gasicomitatum and Leuconostoc gelidum. Food Microbiology, 2007, vol. 119, no. 3, pp. 340-345. DOI: 10.1016/j.ijfoodmicro.2007.08.029.
7. Zakrys P.I., Hocan S.A., O'Sullivan M.G., et al. Effects of oxygen concentration on the sensory evaluation and guality indicators of beef muscle packed under modified atmosphere. Meat Science, 2008, vol. 79, no. 4, pp. 648-655. DOI: 10.1016/j.meatsci.2007.10.030.
8. Kim Y.H., Huff-Lonergan E., Sebranek J.G., and Lonergan S.M. High-oxygen modified atmosphere packaging system induces lipid and myoglobin oxidation and protein polymerization. Meat Science, 2010. vol. 85, no. 4, pp. 759-767. DOI: 10.1016/j.meatsci.2010.04.001.
9. McMillin K.W. Where is MAP Going? A review and future potential of modified atmosphere packaging for meat. Meat Science, 2008, vol. 80, no. 1, pr. 43-65. DOI: 10.1016/j.meatsci.2008.05.028.
10. Li X., Lindahl G., Zamaratskaia G., and Lundström K. Influence of vacuum skin packaging on color stability of beef longissimus lumborum compared with vacuum and high-oxygen modified atmosphere packaging. Meat Science, 2012, vol. 92, no. 4, pr. 604-609. DOI: 10.1016/j.meatsci.2012.06.006.
11. Food Code. U.S. Public Health Service: FDA, 2013. Available at: https://www.fda.gov (accessed 1 October 2017).
12. Leistner L. and Gould G.M. Bar'ernye tekhnologii: kombinirovannye metody obrabotki, obespechivayushchie stabil'nost', bezopasnost' i kachestvo produktov pitaniya [Hurdle technologies: combination treatment for food stability, safety and quality]. Moscow: VNIIMP Publ., 2006. 236 p.
13. Molins R.A. Food irradiation: principles and applications. New York: Wiley, 2001. 488 p.
14. Sommers C.H. and Fan X. (ed.). Food irradiation research and technology. New York: Wiley-Blackwell, 2008. 336 p.
15. Stefanova R., Vasilev N.V., and Spassov S.L. Irradiation of Food, Current Legislation Framework, and Detection of Irradiated Foods. Food Analytical Methods, 2010, vol. 3, no. 3, pp. 225-252. DOI: 10.1007/s12161-009-9118-8.
16. Rozhdestvenskaya L.N., Bryazgin A.A., and Korobeynikov M.V. Background and Grounds of Using of Ionizing Radiation for the Treatment of Food Products. Food processing industry, 2016, no. 11, pp. 39-45. (In Russian).
17. Kraybill H.F. Nutritional and biochemical aspects of foods preserved byionizing-radiation. Journal of home economics, 1958, vol. 50, no. 9, pp. 695-700.
18. Read M.S., Kraybill H.F., Worth W.S, et al. Successive generation rat feeding studies with a composite diet of gamma-irradiated. Toxicology and applied pharmacology, 1961, vol. 3, no. 2, pp. 153-173. DOI: 10.1016/S0041- 008X(61)80002-1.
19. Thayer D.W., Christopher J.P., and Campbell L.A. Toxicology studies of irradiation-sterilized chicken. Journal of food protection, 1987, vol. 50, no. 4, pp. 278-288. DOI: 10.4315/0362-028X-50.4.278.
20. Štajner D., Milošević M., and Popović B.M. Irradiation effects on phenolic content, lipid and protein oxidation and scavenger ability of soybean seeds. International Journal of Molecular Sciences, 2007, vol. 8, no. 7, pp. 618-627. DOI: 10.3390/i8070618.
21. Wan Norhana M.N., Poole S.E., Deeth H.C., and Dykes G.A. Prevalence, persistence and control of Salmonella and Listeria in shrimp and shrimp products: a review. Food Control, 2010, vol. 21, no. 4, pp. 343-361. DOI: 10.1016/j.foodcont.2009.06.020.
22. Timakova R.T., Tikhonov S.L., Tararkov A.N., and Kudryashov L.S. Assessment of radiation safety of chilled meat using the method of electron paramagnetic resonance. Theory and practice of meat processing, 2016, vol. 1, no. 3, pp. 57-65. DOI: 10.21323/2414-438X-2016-1-3-57-65. (In Russian).
23. Grosheva V.N. Research activity of water in oxygen products with dietary fiber. Modern problems of science and education, 2014, no. 2. (In Russian). Available at: https://science-education.ru/ru/article/view?id=12677. (accessed 26 September 2017).
24. Morgunova A.V. Research on water activity index in frozen meat foods. Food Processing: Techniques and Technology, 2016, vol. 43, no. 4, pp. 50-55. DOI: 10.21179/2074-9414-2016-4-50-55. (In Russian).
25. Zhuravskaya N.K., Alekhina L.T., and Otryashenkova L.M. Issledovanie i kontrol' kachestva myasa i myasoproduktov [Research and quality control of meat and meat products]. Moscow: Agropromizdat Publ., 1985. 296 p.
26. Kozmin G.V., Geraskin S.A., and Sanzharova N.I. (eds). Radiatsionnaya tekhnologiya v sel'skom khozyaystve i pishchevoy promyshlennosti [Radiation technologies in agriculture and food industry]. Obninsk: RIRAE Publ., 2015. 400 p.