F.J. Rima
Department of Animal Science, Bangladesh Agricultural University Mymensingh-2202, Bangladesh
M. Sadakuzzaman
Department of Animal Science, Bangladesh Agricultural University Mymensingh-2202, Bangladesh
M.A. Hossain
Department of Animal Science, Bangladesh Agricultural University Mymensingh-2202, Bangladesh
M.S. Ali
Department of Animal Science, Bangladesh Agricultural University Mymensingh-2202, Bangladesh
M.A. Hashem
Department of Animal Science, Bangladesh Agricultural University Mymensingh-2202, Bangladesh
Gamma irradiation, Broiler meat, Physicochemical traits, Microbiological traits
Department of Animal Science, Bangladesh Agricultural University, Mymensingh
Postharvest and Agro-processing
Sample collection and processing The study was conducted during December, 2017 to November, 2018 in the Department of Animal Science, Bangladesh Agricultural University, Mymensingh. Sample was collected from local market of Mymensingh. Samples were divided into four groups. Each group was exposed to the irradiation dose having of 0 (T0), 1 (T1), 2 (T2) and 3.5 kGy (T3)) at Bangladesh Institute of Nuclear Agriculture. Meat sample was irradiated at Cobalt60 GC-5000 (BRIT, India) machine, whose central dose rate was 4.29 kGy/hr. Each group was treated with 4.29 kGy for 14 min, 28 min and 35 min 55 sec for giving 1.00, 2.00 and 3.50 kGy, respectively. Proximate C components Proximate components such as Dry Matter (DM), Ether Extract (EE), Crude Protein (CP) and Ash were carried out according to the methods (AOAC, 1995). All determinations were done in triplicate and the mean values were reported. Physicochemical and bio-chemical assessment pH value of raw meat and cooking loss was measured using pH meter from raw meat homogenate. The homogenate was prepared by blending 5 g of meat with 10 ml distilled water. FFA value, POV value and TBARS value were determined by (Sharma et al., 2012). All determination was done in triplicate and mean value was reported. Sensory evaluation Sensory evaluation was executed by a trained 6-member panel (color, flavor, tenderness, juiciness and overall acceptability). Prior to sample evaluation, all panelists participated in orientation sessions to familiarize with the scale attributes (color, smell, juiciness, tenderness, overall acceptability) of indigenous chicken meat using an intensity scale. Each sample was evaluated by using a 9-point hedonic scale (9 = like extremely, 8 = like very much, 7 = like moderately, 6 = like slightly, 5 = neither like nor dislike, 4 = dislike slightly, 3 = dislike moderately, 2 = dislike very much and 1 = dislike extremely) (Pena et al. 2016). Sensory evaluation was accomplished at 0 days and repeated at 30 and 60 days, respectively. Microbial Assessment Ten grams of sample were aseptically homogenized after adding 90 mL of sterile solution in a sterile Stomacher bag for 2 min (BagMixer® 400, Interscience, France). Consequently the diluents were planted onto aerobic plated count agar (Difco Laboratories), incubated at 370c for 45 h. The total number of colonies observed on plate of each sample after incubation was counted and expressed as log of colony forming units per gram (Log CFU/g). Statistical Model and Analysis The proposed model for the planned experiment was a factorial experiment with two factors A (Treatments) and B (Days of Intervals) is: yijk = µ + Ai + Bj +(AB)ij + εijk i = 1,…,A; j = 1,…,B; k = 1,…,n. Where: yijk = observation k in level i of factor A and level j of factor B µ = the overall mean Ai = the effect of level i of factor A Bj = the effect of level j of factor B Data were analyzed using SAS Statistical Discovery software, NC, USA. DMRT test was used to determine the significance of differences among treatments means.
SAARC J. Agric., 17(1): 149-159 (2019)
Journal