Chemical and sensory quality changes of ostrich meat treated by gamma irradiation

Effects of gamma irradiation and storage time on the Chemical and Sensory quality of ostrich meat stored at 4?C were evaluated in this study. Irradiation increased (P<0.05) the intensity of lipid oxidation, irradiation odor and loss of color and sensory quality in aerobic packages. No significant differences in pH value of ostrich meat were observed due to irradiation. Considering the sensory analyses, color and TBA analyses as a whole, air-packaged samples irradiated at 1.0 kGy were acceptable under refrigerated storage for 9 days, compared to 5 and 7 days for air-packaged samples irradiated at 3.0 kGy and nonirradiated air-packaged, respectively.

کلیدواژه ها:

Refrigeration ، Gamma irradiation ، Lipid oxidation ، Ostrich meat