Influence of E‐beam irradiation on microbiological and physicochemical properties and fatty acid profile of frozen duck meat

This study investigated the effect of different doses (0, 3, and 7 kGy) of e‐beam on the microbiological and physicochemical qualities and the profile of fatty acids of the frozen duck meat (FDM). Electron beam at the dose of 3 kGy showed more than 2 log and 1 log cycles of reduction in the total bacterial (TAB) and coliform counts (TCC), respectively. The results indicated an increase in the TBARS values (1.50 ± 0.02 mg MDA/kg), peroxide value (0.83 ± 0.04 meq peroxide/kg), and total volatile base nitrogen (1.31 ± 0.16 mg/100 ml), but no effect on the sensory parameters. Irradiation lowered the lightness (L*) (31.87 ± 0.98) and redness (a*) (11.04 ± 0.20) values but elevated the metmyoglobin content in FDM. In addition, irradiation had no effect on the benzopyrene content; however, a reduction was observed in the vitamin A (0.239 ± 0.015 µg/g) and vitamin E (1.847 ± 0.075 µg/g) contents of the FDM samples. There were no trans‐fatty acids present in the treated (irradiated) as well as the untreated (nonirradiated) meat samples (FDM), whereas the fatty acid content decreased in irradiated samples, in contrast with the nonirradiated control. Electronic nose clearly discriminated between the nonirradiated and irradiated FDM based on principal component analysis. It is concluded that the e‐beam successfully improved the microbial quality of FDM with slight changes in physicochemical properties, but without altering its sensory properties. This study investigated the effect of several doses (0–7 kGy) of e‐beam on the microbiological and physicochemical qualities and fatty acid profile of frozen duck meat (FDM). E‐beam at 3 kGy showed more than 2 log and 1 log cycles of reduction in the total bacterial and coliform counts, respectively. The results indicated an increase in the levels of thiobarbituric acid reactive substances, peroxide value, and total volatile base nitrogen, but no effect on the sensory parameters.