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Effect of Gamma Irradiation and Vacuum Packaging on the Shelf Life Extension of Beef Kebab During Refrigerated Storage

M Shakhawat Hussain
Microbiology & Industrial Irradiation Division, Institute of Food & Radiation Biology (IFRB), Atomic Energy Research Establishment (AERE), Ganakbari, Savar, GPO Box 3787, Dhaka 1000, Bangladesh

Roksana Huque
Microbiology & Industrial Irradiation Division, Institute of Food & Radiation Biology (IFRB), Atomic Energy Research Establishment (AERE), Ganakbari, Savar, GPO Box 3787, Dhaka 1000, Bangladesh

M Shamsul Islam
Microbiology & Industrial Irradiation Division, Institute of Food & Radiation Biology (IFRB), Atomic Energy Research Establishment (AERE), Ganakbari, Savar, GPO Box 3787, Dhaka 1000, Bangladesh

M Khorshed Alam
Microbiology & Industrial Irradiation Division, Institute of Food & Radiation Biology (IFRB), Atomic Energy Research Establishment (AERE), Ganakbari, Savar, GPO Box 3787, Dhaka 1000, Bangladesh

M Afazal Hossain
Microbiology & Industrial Irradiation Division, Institute of Food & Radiation Biology (IFRB), Atomic Energy Research Establishment (AERE), Ganakbari, Savar, GPO Box 3787, Dhaka 1000, Bangladesh

M Akter Uzzaman
Microbiology & Industrial Irradiation Division, Institute of Food & Radiation Biology (IFRB), Atomic Energy Research Establishment (AERE), Ganakbari, Savar, GPO Box 3787, Dhaka 1000, Bangladesh

Abstract/ Executive Summary:

Investigation was carried out on the shelf life extension of beef kebab by gamma irradiation and vacuum packaging stored at refrigeration temperature. On the basis of combined organoleptic, chemical and microbiological evaluation a dose of 5 kGy and 2.5 kGy extended the shelf life of beef kebabs more than 4 weeks and 2 weeks respectively than the unirradiated kebabs stored at refrigeration temperature. Vacuum packaging with and without gamma irradiation was found to have no effect on the shelf life extension of beef kebab.

Keywords: Beef kebab, Shelf life extension, Gamma irradiation, Vacuum packaging

Location: Microbiology & Industrial Irradiation Division, Institute of Food & Radiation Biology (IFRB), Atomic Energy Research Establishment (AERE),Ganakbari, Savar, GPO Box 3787, Dhaka

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Meat

Objectives:

1. To study the influence of irradiation and vacuum packaging prior to refrigeration storage on shelf life of beef kebab was investigated.

Methodology:

Beef kebab was prepared using the following ingredients: minced beef (2.5 kg), onion (300 g), eggs (4 pieces), chilli (8 pieces), black pepper powder (1 tea spoon), garlic (100 g), turmeric powder (1 tea spoon), table salt (2.5 tea spoon), cumin powder (2 tea spoon), clove powder (2 tea spoon), biscuit powder (300 g), flour (1 tea spoon) and tasting salt (1 tea spoon). After deep-frying in soybean oil, the kebab samples were sealed aseptically in presterilized (with 15 kGy gamma irradiation) polyethylene pouches and divided into two sets, one with and another without vacuum packaging. Each set was further divided into three groups; one group of kebab was kept as control (without irradiation) and the second and the third groups were irradiated with gamma at 2.5 kGy and 5 kGy respectively. Irradiation was applied to the kebab samples from a ⁶⁰Co gamma source of 50 kCi (present activity 25.08 kCi, dose rate 0.915 kGy/h) located at Institute of Food and Radiation Biology (IFRB), AERE, Savar, Dhaka. The control and the irradiated samples were stored at refrigeration temperature (6° to 8°C) for quality assessment. For quality assessment of the kebab samples stored at refrigeration temperature, chemical, microbiological and organoleptic parameters were monitored periodically. Thiobarbitaric acid (TBA) and free fatty acid (FFA) values of the kebab samples were estimated at different stages. These parameters were taken as the chemical indices of freshness for the beef kebab. TBA was determined. The FFA value was estimated. The microbiological counts of the samples were determined by using the decimal dilution technique followed by standard spread plate count using nutrient agar (Scharlau, Barcelona, Spain) for total bacterial counts and potato dextrose agar (Scharlau, Barcelona, Spain) for total fungal counts. Sensory evaluation of the shelf life of beef kebab was carried out using oranoleptic test scored on a 9 point hedonic scale. The samples were judged by six judges for the overall acceptability and sensory properties, in terms of colour, odour, texture and taste.

Source of Information: Bangladesh J Microbiol, Volume 23, Number 2, December 2006, pp 156-158

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

Vacuum packaging with and without gamma irradiation was found to have no effect on the shelf life extension of beef kebab.

Knowledge Management: Journal