Quality and stability evaluation of chicken meat treated with gamma irradiation and turmeric powder

ABSTRACT

This study was carried out to evaluate the impact of gamma irradiation and turmeric powder (TP) on microbial quality (total aerobic bacteria and coliforms), physicochemical quality (pH, Hunter’s parameter, oxidative and microbial stabilities, haem pigment), stability, and antioxidant status of chicken meat. Accordingly, two doses (1 kGy and 2 kGy) of gamma irradiation alone and in combination with 3% TP along with the control (0 kGy) were applied. Aerobic and vacuum packaging were used for storage of chicken meat on the 0, 7th, and 14th days of storage at refrigeration temperature (4°C). The microbiological results showed that the contamination level decreased as the dose of gamma irradiation was increased for both total bacteria and coliforms, whereas no contamination was documented in the group treated with 2 kGy+TP for both aerobic and vacuum packaging. The results further showed that pH, haem pigment, and Hunter’s colour were also significantly influenced with respect to different groups. The peroxide value (POV), thio-barbituric acid reactive substances (TBARS), and total volatile basic nitrogen (TVBN) differed significantly in chicken meat with different treatments and storage intervals. Higher POV and TBARS were noticed in chicken meat treated with 2 kGy under aerobic packaging after 14 days of storage, and TVBN was higher in the control on the 14th day under aerobic packaging. Total phenolics and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity were also higher in chicken meat treated with 2 kGy + TP on 0 day of storage. Furthermore, higher sensory attribute scores for attributes like appearance, taste, texture, flavour, and overall acceptability were found in the 2 kGy-treated group. It is concluded that chicken meat treated with 2 kGy+TP was considered better for microbial and physicochemical quality, antioxidant activity as well as sensorial properties of chicken meat.

KEYWORDS:

• Gamma irradiation
• turmeric powder
• chicken meat
• antioxidant activity
• sensory evaluation

Acknowledgments

The authors are highly thankful to Government College University Faisalabad, Pakistan, and Nuclear Institute for Food and Agriculture, Peshawar, Pakistan, for providing financial support for this study.

Additional information

Funding

The authors also extend their appreciation to the International Scientific Partnership Program (ISPP) at King Saud University for funding this research work through ISPP# 0023.