Effect of gamma irradiation on the microbial load, chemical and sensory properties of borak: Prepared chilled meals

Al-Bachir, M. (2007) Effect of gamma irradiation on the microbial load, chemical and sensory properties of borak: Prepared chilled meals. Acta Alimentaria, 36 (1). pp. 15-25. ISSN 0139-3006

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Abstract

Locally prepared meals, borak, were treated with 0, 2, 4 and 6 kGy doses of gamma irradiation. Treated and untreated borak were kept in a refrigerator (1–4 °C). Microbiological and chemical analyses were performed on each treated sample immediately after processing, and weekly throughout storage period, which lasted for 6 weeks. Sensory evaluation and proximate analysis were done within one week after irradiation. Results of the proximate analysis of borak showed that irradiation doses did not have a significant effect on moisture, protein and fat content of borak. Gamma irradiation decreased the total counts of mesophilic aerobic bacteria, total coliform and yeast and increased the shelf life of borak. The radiation doses required to reduce the microorganisms load by one log cycle (D10) in borak were 456 and 510 Gy for the Salmonella spp. and E. coli, respectively. Three chemical parameters, total acidity, lipid peroxide and volatile basic nitrogen, which were chosen as the indices of freshness, were all well within the acceptable limits for up to 1, 3 and 6 weeks at 1–4 °C for samples treated with 2, 4 and 6 kGy, respectively. Sensory evaluation showed no significant differences between irradiated and non-irradiated samples.

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