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Combined effect of gamma-irradiation and conventional cooking on Aeromonas hydrophila in meatball

Journal Article:

Abstract

Irradiation combined with a conventional cooking procedure was applied to meatball and the effects on bacterial load and inoculated Aeromonas hydrophila were determined. Meatball samples were irradiated by using a 60Co source at the dose levels of 0, 0.30, 0.75, 1.50, 2.50 kGy and cold stored at 4 +/- 1 degrees C for 7 days. Bacterial load and the count of A. hydrophila decreased when the irradiation dose level increased. A minimum inhibition effect was found at the dose of 0.30 kGy. Irradiation in combination with a conventional cooking procedure was found to be more effective in reducing A. hydrophila and the bacterial load in meatball. This study indicated that a dose of 0.75 kGy was sufficient to destroy approximately 10(4) cfu/g of A. hydrophila in meatball.
Publication Date:
Jul 01, 1996
Product Type:
Journal Article
Resource Relation:
Journal Name: Zeitschrift fuer Lebensmittel-Untersuchung und -Forschung; Journal Volume: 202; Journal Issue: 1; Other Information: ARN: DE1998O10208; Country of input: International Atomic Energy Agency (IAEA)
Subject:
60 APPLIED LIFE SCIENCES; AEROMONAS; COBALT 60; FOOD PROCESSING; GAMMA RADIATION; IRRADIATION; MEAT; RADIATION DOSES; RADURIZATION
OSTI ID:
22259682
Country of Origin:
FAO
Language:
English
Other Identifying Numbers:
Journal ID: ISSN 0044-3026; TRN: XF14B2499080896
Submitting Site:
INIS
Size:
page(s) 60-62
Announcement Date:

Journal Article:

Citation Formats

Ozbaş, Z. Y., Vural, H., and Aytac, S. A. Combined effect of gamma-irradiation and conventional cooking on Aeromonas hydrophila in meatball. FAO: N. p., 1996. Web. doi:10.1007/BF01229686.
Ozbaş, Z. Y., Vural, H., & Aytac, S. A. Combined effect of gamma-irradiation and conventional cooking on Aeromonas hydrophila in meatball. FAO. doi:10.1007/BF01229686.
Ozbaş, Z. Y., Vural, H., and Aytac, S. A. 1996. "Combined effect of gamma-irradiation and conventional cooking on Aeromonas hydrophila in meatball." FAO. doi:10.1007/BF01229686. https://www.osti.gov/servlets/purl/10.1007/BF01229686.
@misc{etde_22259682,
title = {Combined effect of gamma-irradiation and conventional cooking on Aeromonas hydrophila in meatball}
author = {Ozbaş, Z. Y., Vural, H., and Aytac, S. A.}
abstractNote = {Irradiation combined with a conventional cooking procedure was applied to meatball and the effects on bacterial load and inoculated Aeromonas hydrophila were determined. Meatball samples were irradiated by using a 60Co source at the dose levels of 0, 0.30, 0.75, 1.50, 2.50 kGy and cold stored at 4 +/- 1 degrees C for 7 days. Bacterial load and the count of A. hydrophila decreased when the irradiation dose level increased. A minimum inhibition effect was found at the dose of 0.30 kGy. Irradiation in combination with a conventional cooking procedure was found to be more effective in reducing A. hydrophila and the bacterial load in meatball. This study indicated that a dose of 0.75 kGy was sufficient to destroy approximately 10(4) cfu/g of A. hydrophila in meatball.}
doi = {10.1007/BF01229686}
journal = {Zeitschrift fuer Lebensmittel-Untersuchung und -Forschung}
issue = {1}
volume = {202}
journal type = {AC}
place = {FAO}
year = {1996}
month = {Jul}
}