Effect of gamma irradiation on the microbial load, chemical and sensory properties of Kubba: prepared chilled meal

Résumé

Locally prepared meal Kubba was subjected to gamma irradiation doses of 2, 4 or 6 kGy using gamma 60Co irradiator facility to prove safer products. Kubba meals were refrigerated (1-4°C). Microbiological, chemical and sensory characteristics of Kubba were evaluated at 0, 1, 2 and 3 weeks of storage. The results indicate that 4 and 6 kGy doses of gamma irradiation decreased the total viable (mesophilic aerobic) plate counts and increased the shelf-life of Kubba. Higher dose of gamma irradiation (6 kGy) decreased the protein and fats constituents of Kubba. The three chemical parameters, total acidity, lipid peroxide and volatile basic nitrogen, which were chosen as the indices of freshness, were all well within the acceptable limit for up to one week for Kubba treated with 0 and 2 kGy, and for up to 3 weeks at 1-4°C for samples treated with 4 and 6 kGy. Sensory evaluation showed no significant differences between irradiated and non-irradiated samples.