Gamma Treatment Effect on the Lipid Peroxidation of Poultry Meat Cooked-Smoked Delicacies

T. BAKALIVANOVA1, E. TSVETKOVA1, S. GRIGOROVA1 and N. KALOYANOV2
1Institute of Cryobiology and Food Technologies, BG - 1407 Sofia, Bulgaria
2University of Chemical Technology and Metallurgy, BG -1756 Sofia, Bulgaria

Abstract

BAKALIVANOVA, T., E. TSVETKOVA, S. GRIGOROVA and N.KALOYANOV, 2005. Gamma treatment effect on the lipid peroxidation of poultry meat cooked smoked delicacies. Bulg. J. Agric. Sci., 11: 331-339

The effect of gamma treatment has been studied on the peroxidation processes in lipid fraction of cooked-smoked poultry fillets and legs that have been produced under modern technologies.
The test samples taken right after processing, have been packed in vacuum folio and divided in two groups - a non-treated (control) group and a gamma treated group at an average absorbed dose of 4.0 kGy (137 Cs).
Analyses were made in dynamics on the 1st, 15th and 30th day and the samples were stored at 5°C.
Peroxidation processes in the lipid fraction of the test samples were traced down by determination of the primary and secondary products of oxidation, common cholesterol and common phospholipids. The sensory assessment of the products was carried out in parallel.
The low gamma dose applied (4.0 kGy) did not result in the formation of malondialdehyde above 1 µg/g product, did not induce oxidation of the common cholesterol, did not change the sensory properties of the test samples and guaranteed safe products for the consumer.
The results achieved show that the gamma dose applied on cooked-smoked poultry meat delicacies has insignificant effect on the lipid peroxidation during their refrigeratory storage in vacuum package for up to 1 month. Storage time is the dominating factor with confirmed effect on pro-oxidation processes at a high rate of confidence.

Key words: gamma treatment, lipid peroxidation, malondialdehyde (MDA), common phospholipids (CP), common cholesterol (CC), cooked-smoked poultry fillet and leg