Combined application of gamma irradiation and frozen technique to increase the shelf life of a chicken

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

SHAHHOSSEINI G.; JAVANMARD M.; ROKNI N.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: JOURNAL OF FOOD MICROBIOLOGY Year:2020 | Volume:7 | Issue:3 Page(s): 1-12

Download Full-Text

Persian Verion

View:

722

Download:

Cites:

Information Journal Paper

Title

Combined application of gamma irradiation and frozen technique to increase the shelf life of a chicken

Author(s)

SHAHHOSSEINI G. | JAVANMARD M. | ROKNI N. | Issue Writer Certificate

Keywords

Nuclear techniqueQ1

irradiationQ1

chicken meatQ1

freezingQ1

microbial analysesQ1

sensory qualityQ1

PVQ1

TVNQ1

Abstract

irradiation is one of the most effective technologies for reducing the microbial load of food. This method can help improve the health of food products and increase their shelf life. This study aimed to evaluate the effects of gamma irradiation and freezing storage as a combined method to improve the shelf life of a chicken. Chicken samples were divided into four treatments: untreated (control) and irradiated (0. 75, three, and five kg) and stored in freezing conditions for 0, 3, 6, and 9 months. The samples were stored at-18° C, and then microbial and chemical analyzes and their sensory quality were performed every three months. Microbial analysis showed that irradiation and freezing maintenance decreased mesophilic, coliform, Salmonella, and E. coli (P <0. 05). Results showed that there was no significant difference in sensory quality and chemical analysis parameters such as volatile total nitrogen (P> 0. 05) in treated and control groups but increased significantly (p> 0. 05). P) Peroxide index was observed. The results of this study indicate that the combined use of irradiation and freezing reduces the bacterial burden and increases the shelf-life of chicken meat. However, there is no change in sensory quality and biochemical analyzes.

Cites

No record.

References

No record.

Cite

APA: Copy

SHAHHOSSEINI, G., JAVANMARD, M., & ROKNI, N.. (2020). Combined application of gamma irradiation and frozen technique to increase the shelf life of a chicken. JOURNAL OF FOOD MICROBIOLOGY, 7(3 ), 1-12. SID. https://sid.ir/paper/370088/en

Vancouver: Copy

SHAHHOSSEINI G., JAVANMARD M., ROKNI N.. Combined application of gamma irradiation and frozen technique to increase the shelf life of a chicken. JOURNAL OF FOOD MICROBIOLOGY[Internet]. 2020;7(3 ):1-12. Available from: https://sid.ir/paper/370088/en

IEEE: Copy

G. SHAHHOSSEINI, M. JAVANMARD, and N. ROKNI, “Combined application of gamma irradiation and frozen technique to increase the shelf life of a chicken,” JOURNAL OF FOOD MICROBIOLOGY, vol. 7, no. 3 , pp. 1–12, 2020, [Online]. Available: https://sid.ir/paper/370088/en

Related Journal Papers