Pulsed UV-C radiation of beef loin steaks: Effects on microbial inactivation, quality attributes and volatile compounds

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dc.contributor.authorSöbeli C.
dc.contributor.authorUyarcan M.
dc.contributor.authorKayaardı S.
dc.date.accessioned2024-07-22T08:06:57Z
dc.date.available2024-07-22T08:06:57Z
dc.date.issued2021
dc.description.abstractThe aim of this study was to investigate the effect of pulsed light treatment at fluences of 0.525, 1.05, 2.1 and 4.2 J/cm2 on the chemical composition, microbiological quality and volatile compounds of beef loin steaks. Pulsed light treatment did not affect total moisture, total protein, total lipid and ash content of samples significantly (P > 0.05). The a* and b* values of the pulsed light treated samples significantly decreased compared to control samples with maximum difference of 2.11 and 1.33 unit, respectively (P < 0.05). The highest reduction (3.49 ± 0.67 log CFU/g) in total aerobic mesophilic bacterial counts (compared to naturally occuring microbiota in control group) was achieved for samples treated with 4.2 J/cm2 of UV-C fluence level. A total of 14 volatiles, mainly aldehydes, alcohols, ketones and terpen compounds were identified in the raw samples and pulsed light treatment caused an increase in the amounts of some volatile compounds, including hexanal (from 33.41 μg/kg to 69.67 μg/kg), 2-heptenal (from 0.60 μg/kg to 1.52 μg/kg), 2-octenal (from 0.39 μg/kg to 1.58 μg/kg), 2,4-nonadienal (from 0.05 μg/kg to 0.24 μg/kg), 2,4-decadienal (from 0.04 μg/kg to 0.26 μg/kg), 3-octen-2-one (from 0.37 μg/kg to 2.53 μg/kg), limonene (from 2.06 μg/kg to 18.42 μg/kg). Otherwise, pulsed light decreased the levels of some compounds coming from microbial metabolism such as 1-heptanol (from 0.57 μg/kg to 0.39 μg/kg), 1-octen-3-ol (from 1.83 μg/kg to 1.12 μg/kg), 2-octen-1-ol (from 0.28 μg/kg to 0.09 μg/kg). In conclusion, pulsed light treatment can enhance the microbial safety of meat and has potential for use in the meat industry. © 2020 Elsevier Ltd
dc.identifier.DOI-ID10.1016/j.ifset.2020.102558
dc.identifier.issn14668564
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/13770
dc.language.isoEnglish
dc.publisherElsevier Ltd
dc.subjectAccident prevention
dc.subjectKetones
dc.subjectMetabolism
dc.subjectRadiation effects
dc.subjectVolatile organic compounds
dc.subjectChemical compositions
dc.subjectMesophilic bacterial counts
dc.subjectMicrobial inactivation
dc.subjectMicrobial metabolism
dc.subjectMicrobial safety
dc.subjectMicrobiological quality
dc.subjectQuality attributes
dc.subjectVolatile compounds
dc.subjectBeef
dc.titlePulsed UV-C radiation of beef loin steaks: Effects on microbial inactivation, quality attributes and volatile compounds
dc.typeArticle

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