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This paper describes selected chemical, physical and analytical composition of fresh chicken egg (FCE), whole egg powder (WEP), and irradiated whole egg powder (IWEP). WEP samples were irradiating at 0, 5, 10 and 15 kGy using gamma irradiator. Analysis determined the approximate compositions, chemical and physical properties including the percentage of moisture, crud fat, crude protein, total sugar, reducing sugar, and ash, total acidity, pH value, total volatile basic nitrogen (TVBN), viscosity and color changes in FCE, WEP and IWEP. The results indicate that the FEP and WEP could be a fine resource of nutrients for consumers to select. In general, no considered differences observed in proximate components of WEP and IWEP. The results shows some differences in the analyzed chemical and physical parameters between WEP and IWEP. However, the tested physical and chemical parameters were all well within the acceptable limits for samples of FCE, WEP and IWEP.

The aim of this work was to compare the fatty acid (FA) composition of oil from irradiated and un-irradiated cherry kernels (ChK). Cherry kernel were exposed to radiation doses of 0, 3 and 6 kGy of gamma irradiation covering the range for insect/pest disinfestations and for microbial load. The FA composition of cherry kernel oil (ChKO) was analyzed with using gas chromatography analysis. Oleic acid (C18:1) was consistently present in the highest quantity with averaged 51.07% of the total FA. The FA existing in second highest quantity was linoleic acid (C18:2) showing 38.03% on the average, followed by palmitic acid (C16:0) averaged 7.71%, stearic acid (C18:0) averaged 2.41%, palmitic acid (C16:1) averaged 0.42%, and linolenic acid (C:18:3) averaged 0.38%. indicating that it can be used for human consumption. In the present study, Palmitic, stearic, oleic, linoleic and linolenic acid, SFA and USFA were not affected by irradiation or storing. Conclusively, the ChKO may have sufficient oil volume potential to be used as edible (domestic) and industrial oil.

The objective of this study was to investigate the effects of gamma irradiation at doses of 0, 1, 2 and 3 kGy, and storage time of olive fruits for 0, 30 and 45 days on changes in chemical properties of olive oil during storage periods of 0, 6 and 12 months. The initial acidity value (AV), peroxide value (PV), Thiobarbituric Acid (TBA), phenolic content, iodine value (IV) and saponification value (SV) of virgin olive oil obtained from olives fruits immediately after harvest (at day zero) were 1.04%, 3.06 mEqO2 kg−1 oil, 0.025 mg MDA kg−1 oil, 314.71 mg gallic acid kg−1 oil, 93.38 gI2 100 g−1 oil and 194.88 mg KOH g−1 oil, respectively. In general, the AV and PV of olive oil was increased by gamma irradiation, while the phenolic and IV of olive oil was deceased by gamma irradiation and storage time. The TBA value and SV of olive oil was not significantly (p>0.05) changed by gamma irradiation.

This research work was undertaken to evaluate the physicochemical parameters of oil from the cherry kernel non-irradiated and irradiated at 3 and 6 kGy of gamma irradiation for two storage periods (0 and 12 months). The acid value, peroxide value, thiobarbituric acid reactive substances value, iodine value, saponification value refractive index (peroxide value), and the color parameters of cherry kernel oils were determined. The results indicated that the extracted cherry kernel oils were liquid at room temperature with color varying from light yellow to deep red. The physicochemical properties of cherry kernel oils including acid value, peroxide value, thiobarbituric acid reactive substances, iodine value, saponification value, and refractive index values were 1.19 mg KOH g−1, 9.01 meq2 kg−1, 0.014 mg MDA kg−1, 99.48 KOH g−1 I2 100 g−1, 194.50 mg KOH g−1, and 1.472, respectively. Generally, gamma irradiation doses and storage time increased acid value, peroxide value, thiobarbituric acid reactive substances, and refractive index value of cherry kernel oils, whereas no significant (p > 0.05) change due to irradiation was recorded in iodine value, saponification value, and in color parameter (L*, a*, b*, and ΔE values) of cherry kernel oils. However, the properties of cherry kernel oils revealed that the cherry kernel is a good source of oil which could be used for industrial purposes. [ABSTRACT FROM AUTHOR]

Eggs and their products such as desserts, confectioneries, bakery mixes, mayonnaise and many convenience foods have been implicated in food-borne disease outbreaks due to microorganism contamination. The effect of gamma irradiation on the presence of microorganisms in egg powder was investigated. Egg powder samples were exposed to several doses of irradiation: 0, 5, 10 and 15 kGy and stored for up to 12 months at ambient temperature (25 ℃). Results indicated that the total viable count (TVC) (5.56 log10 cfu g-1), total coliform counts (TCC) (6.46 log10 cfu g-1) and mold and yeast counts (MYC) (9.12 log10 cfu g) in un-irradiated (control) samples of egg powder were higher than the maximum limits (4.88, 2.00 and 1.70 log10 cfu g-1, respectively). Application of the higher doses (10 and 15 kGy) decreased the TVC, TCC and MYC of the egg powder samples to less than 1 log10 cfu g-1 and the counts remained almost constant during storage for 12 months. D10 values for Escherichia coli and Salmonella typhimurium were 0.714 and 0.278 kGy, respectively. Gamma irradiation treatment could be chosen on the basis of preliminary microbiological tests including TVC, TCC and MYC and help improve the hygienic quality by killing and reducing the microorganisms that might be present inside of egg powder to meet national and international standards. [ABSTRACT FROM AUTHOR]

Syrian Kaissy cv olive fruit (SKOF) was irradiated (0, 1, 2, and 3 kGy). Oils were extracted from irradiated and un-irradiated olive fruits. Fatty acid profiles of Syrian Kaissy cv olive oil (SKOO) were measured by gas chromatography immediately after irradiation and after 6, 12, 24, and 36 months of storage. Results of the study showed that composition of fatty acids of SKOO were determined as palmitic (C16:0) (14.69%), palmitoleic acid (C16:1) (1.18%), stearic (C18:0) (2.19), oleic (C18:1) (68.94%), linoleic (C18:2) (12.22%), and linolenic acid (C18:3) (0.79%). The fatty acid composition of SKOO contains a healthy mixture of all the types of saturated mono-unsaturated and poly-unsaturated fatty acids. The data showed an increase (p < 0.05) in the percentage of the total saturated fatty acids and decrease (p < 0.05) in the percentage of the total unsaturated fatty acids of SKOO during storage. In general, there were no significant (p > 0.05) differences in fatty acids compositions of both oils extracted from irradiated and un-irradiated SKOF. [ABSTRACT FROM AUTHOR]

Potato tubers were irradiated in60Co gamma station at different doses in order to investigate the effect of gamma irradiation on acrylamide formation in fried potato strips. Acrylamide content due to the irradiation treatment was reduced by 20–54% compared to a control after frying the irradiated tubers. While apply a blanching process, using warm tap water, to potato strips before frying has decreased acrylamide by 61%. A combination of gamma irradiation and a blanching process, which was applied in this work, showed a maximum decrease in acrylamide formation to reach 78% in fried potatoes. [ABSTRACT FROM AUTHOR]

Purpose: To determine the effect of gamma irradiation, steaming and heating on microbial load and chemical composition of licorice root powder. Materials and methods: Powders were exposed to hot air treatment at 60°C for 24 h, steaming at 1.1 bar and about 121°C for 15 min, and irradiation at 10 kGy using a 60Co source. Microbial load, moisture, ash, and electrical conductivity (EC) values of licorice root powders were evaluated immediately after treatment, and after 12 months of storage. Results: Total aerobic plate count (TAPC) of licorice roots powder (control sample), including coliform, Escherichia coli, and Klebsiella spp. were relatively high. Irradiation reduced the TAPC by 4 logs and total coliform to negative (less than 1 log10 colony forming units (CFU) g−1) Klebsiella spp., E. coli, and Salmonella spp. were not detected (less than 1 log10 CFU/g) in irradiated sample. Meanwhile, heating and steaming reduced the total count by 1 and 2 logs with slight effect on reducing the total coliforms counts. Also, irradiated samples were free of coliforms. No considerable changes in the moisture and ash were observed in irradiated powders, but the moisture increased due to steaming, and decreased due to dried heating. Conclusion: Gamma irradiation at 10 kGy was more effective than heating and steaming treatments in their microbial decontamination effect on the licorice root powders. [ABSTRACT FROM AUTHOR]

Abstract: Influence of gamma irradiation and storage on the microbial load, chemical and sensory quality of chicken kabab was investigated. Chicken kabab was treated with 0, 2, 4 or 6kGy doses of gamma irradiation. Treated and untreated samples were kept in a refrigerator (1–4°C). Microbiological, chemical and sensory characteristics of chicken kabab were evaluated at 0–5 months of storage. Gamma irradiation decreased the microbial load and increased the shelf-life of chicken kabab. Irradiation did not influence the major constituents of chicken kabab (moisture, protein and fats). No significant differences (p>0.05) were observed for total acidity between non-irradiated (control) and irradiated chicken kabab. Thiobarbitric acid (TBA) values (expressed as mg malonaldehyde (MDA)/kg chicken kabab) and volatile basic nitrogen (VBN) in chicken kabab were not affected by the irradiation. Sensory evaluation showed no significant differences between irradiated and non-irradiated samples. [Copyright &y& Elsevier]

Abstract: The effect of gamma irradiation on microbial load, chemical and sensory characteristics of camel meat has been evaluated. Camel meat was irradiated at doses of 0, 2, 4 and 6kGy of gamma irradiation. Irradiated and non-irradiated meat was kept in a refrigerator (1–4°C). General composition and sensory evaluation of camel meat was done two days after irradiation, whereas, microbiological and chemical analysis was done immediately after irradiation and throughout the storage periods. The results indicated that all doses of gamma irradiation reduced the total mesophilic aerobic plate counts (TPCs) and total coliforms of camel meat. Thus, the microbiological shelf-life of camel meat was significantly extended from less than 2weeks (control) to more than 6weeks (samples irradiated with 2, 4 or 6kGy). No significant differences in moisture, protein, fat, thiobarbituric acid (TBA) values, total acidity and fatty acids of camel meat were observed due to irradiation. There were slight effects of gamma irradiation in both total volatile basic nitrogen (VBN) and lipid oxidation values in camel meat. Sensory evaluation showed no significant differences between irradiated and non-irradiated camel meats. [Copyright &y& Elsevier]