| Title: | Effect of electron and X-ray irradiation on microbiological and chemical parameters of chilled turkey |
| Author(s): | Bliznyuk U; Avdyukhina V; Borshchegovskaya P; Bolotnik T; Ipatova V; Nikitina Z; Nikitchenko A; Rodin I; Studenikin F; Chernyaev A; Yurov D; |
| Address: | "Physics Department, Moscow State University, Moscow, 119991, Russia. uabliznyuk@gmail.com. Skobeltsyn Institute of Nuclear Physics, Moscow State University, Moscow, 119991, Russia. uabliznyuk@gmail.com. Physics Department, Moscow State University, Moscow, 119991, Russia. Skobeltsyn Institute of Nuclear Physics, Moscow State University, Moscow, 119991, Russia. Chemistry Department, Moscow State University, Moscow, 119991, Russia. National Scientific Research Institute of Medicinal and Aromatic Plants, Moscow, 117216, Russia. Department of Epidemiology and Evidence-Based Medicine, I. M. Sechenov First Moscow State Medical University, Ministry of Health of the Russian Federation (Sechenov University), Moscow, 119991, Russia" |
| DOI: | 10.1038/s41598-021-04733-3 |
| ISSN/ISBN: | 2045-2322 (Electronic) 2045-2322 (Linking) |
| Abstract: | "The purpose of this work was to compare the effect of electron and X-ray irradiation on microbiological content and volatile organic compounds in chilled turkey meat. Dose ranges which significantly suppress the pathogenic microflora while maintaining the organoleptic properties of the turkey meat are different for electron and X-ray irradiation. According to the study it is recommended to treat chilled turkey using X-ray irradiation with the dose ranging from 0.5 to 0.75 kGy, while in electron irradiation permissible doses should be within 0.25-1 kGy. Three main groups of volatile compounds: alcohols, ketones, and aldehydes-were found in irradiated and non-irradiated samples of turkey meat. It was found that the total amount of aldehydes, which are responsible for the formation of a specific odor of irradiated meat products, increases exponentially with the increase in the absorbed dose for both types of irradiation. It was established that acetone can be used as a potential marker of the fact of exposure of low-fat meat products to ionizing radiation" |
| Notes: | "PubMed-not-MEDLINEBliznyuk, Ulyana Avdyukhina, Valentina Borshchegovskaya, Polina Bolotnik, Timofey Ipatova, Victoria Nikitina, Zoya Nikitchenko, Alexander Rodin, Igor Studenikin, Felix Chernyaev, Alexander Yurov, Dmitry eng Research Support, Non-U.S. Gov't England 2022/01/16 Sci Rep. 2022 Jan 14; 12(1):750. doi: 10.1038/s41598-021-04733-3" |
