%0 Journal Article
%T A comparison of ¦Ã-irradiation and microwave treatments on the lipids and microbiological pattern of beef liver
%A El-Wahab
%A Safaa A. E. ABD
%A Mahmoud
%A Ebtesam A.
%A Daw
%A Z. Y.
%A Farag
%A R. S.
%J Grasas y Aceites
%D 2001
%I Consejo Superior de Investigaciones Cient¨ªficas
%X The effects of ¦Ã-irradiation (0, 2.5, 5 and, 10 kGy) and microwaves (generated from an oven at low and defrost settings for 0.5, 1 and 2 min) treatments on the chemical composition and microbiological aspects of beef liver samples were studied. The chemical and microbiological analyses were performed on the non-treated and treated beef liver immediately after treatments and during frozen storage (-18 oC) for 3 months. The chemical analyses of beef liver lipids showed that acid, peroxide and TBA values were slightly increased after irradiation treatments and also during frozen storage (-18 oC). On the contrary, iodine value of the treated beef liver was decreased. Irradiation treatments remarkably reduced the total bacterial counts in beef liver. The percent reduction of bacterial load for beef liver exposed to microwaves generated from an oven at defrost mode for 2 min and after 3 months at -18 oC was 62%. The bacterial load for beef liver exposed to ¦Ã-irradiation at 10 kGy after 3 months at -18 oC was decreased by 98%. Hence, ¦Ã-irradiation treatment was far better than microwave treatment for reduction of the associated microorganisms with beef liver. Salmonellae was not detected in non-irradiated and irradiated beef liver throughout the storage period. Se estudiaron los efectos de los tratamientos por irradiaci¨®n ¦Ã (0, 2.5, 5 y 10 kGy) y microondas (generados en un horno a nivel bajo y de descongelaci¨®n durante 0.5, 1 y 2 min) sobre la composici¨®n qu¨ªmica y aspectos microbiol¨®gicos de las muestras de h¨ªgado de vaca. Los an¨¢lisis qu¨ªmicos y microbiol¨®gicos se llevaron a cabo en h¨ªgado de vaca tratado y no tratado al inicio y durante el almacenamiento en congelador a -18 oC durante 3 meses. Los an¨¢lisis qu¨ªmicos de los l¨ªpidos de h¨ªgado de vaca mostraron que los ¨ªndices de acidez, per¨®xido y TBA se incrementaron ligeramente despu¨¦s de los tratamientos por irradiaci¨®n y durante el almacenamiento en congelador (-18 oC). Por el contrario, el ¨ªndice de yodo disminuy¨® en el h¨ªgado de vaca tratado. Los tratamientos de irradiaci¨®n redujeron considerablemente el recuento de bacterias totales en h¨ªgado de vaca. El porcentaje de reducci¨®n de carga bacteriana por el h¨ªgado de vaca expuesto a microondas generados de un horno con un modo de descongelaci¨®n de 2 min y despu¨¦s de 3 meses a -18 oC fue del 62%. La carga bacteriana por el h¨ªgado de vaca expuesto a irradiaci¨®n ¦Ã a 10 kGy despu¨¦s de 3 meses y -18 oC disminuy¨® al 98%. Por lo tanto, los tratamientos de irradiaci¨®n ¦Ã fueron mejores que los tratamientos por microondas para la reducci¨®n de los microorganismos as
%K Beef liver
%K Frozen storage
%K ¦Ã-Irradiation
%K Lipids
%K Microorganisms
%K Microwaves
%K Congelador
%K H¨ªgado de vaca
%K L¨ªpidos
%K Microondas
%K Microorganismos
%K Radiaci¨®n ¦Ã
%U http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/395/398