Combined effect of gamma-irradiation and conventional cooking on Aeromonas hydrophila in meatball.
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.
Ozbaş
Z Y
ZY
Department of Food Engineering, Hacettepe University, Ankara, Turkey.
Vural
H
H
Aytaç
S A
SA
D016980:Aeromonas hydrophila / Q000254:growth & development* / Q000302:isolation & purification / Q000528:radiation effects*; D000818:Animals; D002417:Cattle; D003037:Cobalt Radioisotopes; D003296:Cooking; D005720:Gamma Rays; D006358:Hot Temperature; D008460:Meat / Q000382:microbiology*
D003037:Cobalt Radioisotopes