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EFFECT OF IONIZING RADIATION ON BEEF BOLOGNA CONTAINING SOY PROTEIN CONCENTRATE
Author(s) -
SOMMERS C.H.,
FAN X.,
NIEMIRA B.A.,
HANDEL A.P.
Publication year - 2001
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/j.1745-4565.2001.tb00315.x
Subject(s) - ionizing radiation , tbars , chemistry , food science , antioxidant , emulsion , lipid oxidation , soy protein , extender , food irradiation , thiobarbituric acid , irradiation , pasteurization , listeria monocytogenes , lipid peroxidation , biochemistry , biology , organic chemistry , physics , bacteria , nuclear physics , polyurethane , genetics
Soy protein concentrate (SPC), an extender, is a common additive in ready‐to‐eat (RTE) meat products. SPC contains antioxidants that could potentially interfere with the ability of ionizing radiation to eliminate Listeria monocytogenes from RTE meat products. When L. monocytogenes was inoculated into cooked beef bologna emulsion containing 0, 1.75, or 3.5% SPC the gamma radiation D 10 values, at radiation doses of 0.5, 1.0, 1.5, 2.0, 2.5 and 3.0 kGy, were 0.66, 0.68, and 0.71kGy, respectively. Soluble antioxidant power, as determined by the Ferric Reducing Antioxidant Power (FRAP) assay was 1958, 3572, and 5494 mol in bologna emulsion containing 0, 1.75 and 3.5% SPC, respectively. Soluble antioxidant power was not affected by ionizing radiation. SPC did not prevent ionizing radiation induced lipid oxidation as determined by Thiobarbituric Acid Reactive Substance (TBARS) assay. Hunter color analysis of both unirradiated and irradiated bologna slices containing SPC indicated decreased a value as a result of irradiation, while the addition of SPC helped maintain b‐value and L‐value. The inclusion of SPC did not represent a barrier to ionizing radiation pasteurization of fine emulsion sausages for the parameters examined.