(2020) The effect of electron-beam irradiation on microbiological properties and sensory characteristics of sausages. Radiation Physics and Chemistry.
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Abstract
Abstract The present study aimed to evaluate the survival of Salmonella typhimurium strain ATCC 14028, total bacterial populations and sensory characteristics of irradiated beef sausages. The samples were vacuum-packaged, irradiated by electron-beam, and stored in a refrigerator. Microbiological quality was promoted by irradiation dose increase. The effect of electron-beam on color, taste, odor and consistency characteristics showed no significant differences. The results indicated that using electron-beam irradiation at 2 kGy dose was a promising method in reducing bacterial populations, eliminating Salmonella typhimurium along with acceptability of sensory characteristics.
| Item Type: | Article |
|---|---|
| Journal or Publication Title: | Radiation Physics and Chemistry |
| Volume: | 168 |
| Depositing User: | ms soheila Bazm |
| URI: | http://eprints.ssu.ac.ir/id/eprint/11244 |
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