The effects of electron beam irradiation and refrigerated storage on microbial, chemical and organoleptic quality of quail meat

Irradiation as an effective non thermal sterilizing method of meat preservation has excellent potential to extend the shelf life. In this study, quail meat was irradiated at doses of 0, 1.5, 3 and 5 kGy of electron beam irradiation and was kept in a refrigerator (4 ± 1°C) for 15 day. Then effect of irradiation and maintenance of refrigeration temperature were evaluated on microbial quality, chemical and organoleptical properties. The results of microbial analysis indicated that irradiation dose of 1.5, 3 and 5 kGy caused a significant decrease (P<0.05) in the number of aerobic mesophilic bacteria, lactic acid bacteria, fungi and yeasts. Irradiation dose of 1.5 and 3 kGy caused a significant decrease (P<0.05) in the number of coliforms. Microbial load of control and irradiated samples increased significantly (P<0.05), that speed of this increase was greater in the control samples, during the storage period under refrigerated conditions. The shelf life of irradiated samples was higher than 15 days while control samples were kept only 4 days under the same conditions. Irradiation significantly (P<0.05) increased the initial TBA of samples and storage in refrigerator was led to increase the TBA value significantly (P<0.05) in all samples. Irradiation had no significant effect on the organoleptical properties (P>0.05) and caused shelf life to increase of more than 15 days but, the control samples were kept only 5 days under the same conditions. Thus, this study clearly indicated that the electron beam irradiation of quail meat has positive effects on its overall characteristics and extend the shelf life during refrigerated storage.