title: Microbial and sensory quality of marinated and irradiated chicken.
abstract: Chicken legs were subjected to two pretreatments (packaged in air or marinated in natural plant extracts and then packaged in air) followed by irradiation (0, 3, or 5 kGy). The control and irradiated chicken legs were stored at 4 degrees C and underwent microbial analysis (mesophilic aerobic plate counts and Salmonella detection) and sensory evaluation at predetermined intervals. Microbial analysis indicated that irradiation had a significant effect (P < or = 0.05) on the mesophilic aerobic plate counts of the poultry. For each treatment, the bacterial growth decreased with an increase of irradiation dose. The marinade had an additive effect with irradiation in reducing bacterial growth and controlling proliferation during storage at 4 +/- 1 degree C. No Salmonella was observed until day 12 in marinated chicken irradiated at 3 kGy and for all experiments with chicken legs stored under air or marinated at 5 kGy. However, Salmonella was found in chicken legs irradiated at 3 kGy in air and in nonirradiated samples. The sensory evaluation indicated a significant (P < or = 0.05) difference in odor and flavor intensities between the irradiated chicken at 5 kGy and the control. No significant difference was found (P > 0.05) between the marinated chicken irradiated at 5 kGy and the control.
authors: Canadian Irradiation Center, INRS-Institut Armand-Frappier, Université du Québec, 531 Blvd. des Prairies, Laval, Quebec, Canada H7V 1B7.
authors: A
authors: A
authors: Mahrour
authors: S
authors: S
authors: Caillet
authors: J
authors: J
authors: Nketsa-Tabiri
authors: M
authors: M
authors: Lacroix
mesh_terms: D000818:Animals; D001420:Bacteria, Aerobic / Q000187:drug effects / Q000254:growth & development / Q000528:radiation effects; D002645:Chickens; D015169:Colony Count, Microbial; D004307:Dose-Response Relationship, Radiation; D005511:Food Handling / Q000379:methods*; D005514:Food Irradiation; D005516:Food Microbiology; D018857:Food Packaging / Q000379:methods; D005519:Food Preservation / Q000379:methods; D005720:Gamma Rays; D008460:Meat / Q000382:microbiology* / Q000528:radiation effects / Q000592:standards*; D009812:Odorants / Q000032:analysis; D010936:Plant Extracts / Q000494:pharmacology; D011897:Random Allocation; D012475:Salmonella / Q000187:drug effects / Q000254:growth & development / Q000528:radiation effects; D013649:Taste; D013997:Time Factors
chemical_list: D010936:Plant Extracts