Effects of X-ray irradiation on pathogen inactivation, quality changes, and hydrocarbon profiles of pork cutlets

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Science & Technology Pub Date : 2024-09-09 DOI:10.1111/ijfs.17565

Seo-Joon Yeom, Sang-Su Kim, Ki-Nam Yoon, Min-Ji Cho, Beom-Seok Song, Jong-Heum Park, Young-Min Kim, Jae-Kyung Kim

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Abstract

Pork cutlets are susceptible to cross-contamination with foodborne pathogens during processing. Food irradiation effectively improves food hygiene by eliminating microbes. We investigated the application of X-ray irradiation (0.5–10 kGy) on pathogen inactivation (D₁₀ value), quality changes [total aerobic bacteria (TAB), yeast and mould (Y&M), total coliform (TC), colour, thiobarbituric acid reactive substance (TBARS), and pH], and the hydrocarbon profile of pork cutlets. D₁₀ values of Escherichia coli O157:H7, Salmonella typhimurium, Listeria monocytogenes, and Staphylococcus aureus were 0.37, 0.62, 0.52, and 0.36 kGy, respectively. At least 3.10 kGy (5-D₁₀ values) is required to ensure the microbiological safety of pork cutlets. X-ray irradiation dose-dependently reduced all microbial counts, and up to 7 kGy had no adverse effects on colour, TBARS, and pH. Furthermore, 1,7-hexadecadiene and 8-heptadecene were potential markers for irradiated pork cutlets. X-ray irradiation of up to 7 kGy is effective in improving hygiene levels while maintaining pork cutlet quality.

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X 射线辐照对猪排病原体灭活、质量变化和碳氢化合物特征的影响

摘要猪排在加工过程中容易受到食源性病原体的交叉污染。食品辐照可消除微生物，从而有效改善食品卫生。我们研究了 X 射线辐照（0.5-10 kGy）对猪肉片的病原体灭活（D10 值）、质量变化[需氧菌总数（TAB）、酵母和霉菌（Y&M）、总大肠菌群（TC）、色泽、硫代巴比妥酸反应物质（TBARS）和 pH 值]以及碳氢化合物概况的影响。大肠杆菌 O157:H7、伤寒沙门氏菌、李斯特菌和金黄色葡萄球菌的 D10 值分别为 0.37、0.62、0.52 和 0.36 kGy。至少需要 3.10 kGy（5-D10 值）才能确保猪排的微生物安全。X 射线辐照剂量依赖性地减少了所有微生物数量，而高达 7 kGy 的辐照对色泽、TBARS 和 pH 值没有不良影响。此外，1,7-十六碳二烯和 8-十七碳烯是辐照猪排的潜在标记物。最高 7 kGy 的 X 射线辐照可有效提高卫生水平，同时保持猪排质量。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Journal of Food Science & Technology 工程技术-食品科技

CiteScore

5.80

自引率

9.10%

发文量

655

审稿时长

2.9 months

期刊介绍： The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.