ASSESSMENT OF RADIATION SAFETY OF CHILLED MEAT USING THE METHOD OF ELECTRON PARAMAGNETIC RESONANCE


https://doi.org/10.21323/2414-438X-2016-1-3-57-65

Full Text:


Abstract

In the world practice, the radiation technologies for food product processing are extensively used; with that, free radicals are found in products. Scientists have not made a final conclusion about the complete safety of the method of radiation sterilization, so it is very important to control irradiated food products to determine
a fact of irradiation and residual effects. The experimental data obtained on the domestic spectrometer EPR series Labrador Expert X, which was developed by Spektr LLC with the assistance of the research team of the authors from the Institute of Natural Sciences of UrFU named after Yeltsin B. N., indicate the presence of free radicals in the samples of boneless beef, which is probably associated with °Ccurrence of ante-mortem technological and slaughter stress in animals. Irradiation of the chicken meat samples carried out in laboratory conditions allows a comparison of the spectra before and after irradiation. The dose of irradiation of poultry was 12 kGy. This dose was selected based on the practice of recognizing the radiation doses of 10-12 kGy as safe, which was established in many countries. It was found that in the range of the magnetic fields from 3272 to 3280 Gs, there was a weak EPR signal with an amplitude of 7.28 e-05 and D less than 1. Such a background signal can be explained by stress in the birds, peculiarities of feeding and other factors. After irradiation at a dose of 12 kGy, the ESR signal increased in the range of the magnetic fields from 3273 to 3286 Gs and D was higher than 1. This technology or, in other words, radappertization, is an industrial
sterilization of food products for long storage at positive temperatures, which precludes re-contamination by microorganisms. After irradiation, the fivefold increase in the amplitude of the ESR signal was observed and two additional signals with small amplitude appeared. The fact of irradiation/absence of irradiation of the samples was also confirmed by calculation according to GOST R 52529-2006. The need for further research of meat and meat products by the EPR method is obvious: to determine a fact of sterilization or radurization, to determine a radiation dose, to accumulate reliably
established information on radiation sensitivity and to develop a methodological base for the use of an EPR spectrometer.

About the Authors

R. T. Timakova
Ural State University of Economics
Russian Federation
candidate of agricultural sciences, associate Professor


S. L. Tikhonov
Ural State University of Economics
Russian Federation
doctor of technical sciences, associate Professor


A. N. Tararkov
Spektr LLC
Russian Federation
director


I. S. Kudryashov
The V. M. Gorbatov All-Russian Meat Research Institute
Russian Federation
chief researcher


References

1. Fan Х., Sommers C.H. Food Irradiation Research and Technology. — NY.: Wiley Blackwell. — 2012. — P. 472.

2. Codex Alimentarius. Irradiated food. Cooperative programme of FAO/WHO for food standards. — M.: VES MIR. — 2007. — P. 21.

3. Kostenko Yu. G., Shurduba N. A. Shagova T. S., Telegina, M. D., Filatov, V. I. Application of ionizing radiation to improve the sanitary-microbiological parameters of meat and meat products. — M.: Meat and Dairy Industry. — 1992. — P. 32.

4. Chyzh T. V., Koz’min G. V., Polyakova L. P., Melnikova T. V. Radiation treatment as a technological method to improve the level of food safety. // Bulletin of the Russian Academy of Natural Sciences. — 2011. — №. 4. — P. 44–49.

5. Kim B.H., Jang A., Lee S.O., Min J.S., Lee M. Combined effect of electron beam (beta) irradiation and organic acids on shelf life of pork loins during cold storage. // J. Food Prot. — 2004. — V. 67, № 1. — P. 168–171.

6. Orekhova S. M., Nechiporenko A. P. Radurization of muscle tissue of pork. //NIU ITMO. A series of «Processes and apparatus of food production». — 2014. — №. 1. — P. 273–283.

7. Kaziakhmedov A. S. Veterinary-sanitary assessment of the quality and safety of meat of broiler chickens in the processing of ionizing radiation: abstract of thesis... Cand.vet.Sciences — Moscow: MGUPP, 2012. — P. 22.

8. On food quality and safety. The law of 02.01.2000 No. 29-FZ (as amended on 13.07.2015.) / URL: https://gov.garant.ru (date of access: 09.08.2016).

9. Food Security Doctrine of the Russian Federation approved by the decree of the President of the Russian Federation No. 120 of January 30, 2010 / URL: https://gov.garant.ru (date of access: 10.08.2016).

10. On Food Safety. Technical regulations of the Customs Union TR CU 021/2011/ URL: http://www.tsouz.EN (date of access: 11.08.2016).

11. Della Wai-mei Sin, Yiu-chung Wong, Wai-yin Yao M., MarchioniE. Identification and stability study of irradiated chicken, pork, beef, lamb, fish and mollusks shells by electron paramagnetic resonance (EPR) spectroscopy / D. W. M. Sin [et al.] // European Food Research and Technology. — 2005. — № 221. — P. 684–691.

12.


Supplementary files

For citation: Timakova R.T., Tikhonov S.L., Tararkov A.N., Kudryashov I.S. ASSESSMENT OF RADIATION SAFETY OF CHILLED MEAT USING THE METHOD OF ELECTRON PARAMAGNETIC RESONANCE. Theory and practice of meat processing. 2016;1(3):57-65. https://doi.org/10.21323/2414-438X-2016-1-3-57-65

Views: 520

Refbacks

  • There are currently no refbacks.


Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.


ISSN 2414-438X (Print)
ISSN 2414-441X (Online)