Effect of Electron Beam Irradiation Doses on Quality and Shelf Life Extension of Non-Allergenic Ready-to-Eat Plant-Based Meat and Egg

Abstract

This research evaluated the effectiveness of electron beam irradiation (EBI) on a shelf-life extension of ready-to-eat plant-based burger patties and hard-boiled eggs. The products were irradiated at different doses of the electron beam (2, 3.5, and 5 kGy) and microbiological assays (total aerobic bacteria, yeast and mold, Clostridium perfringens), quality parameters (color, firmness, aw, moisture content, TBA content), and sensory quality of the products were determined. The results indicated that EBI at 2-5 kGy did not affect on physical, chemical qualities and sensory of the products. However, microorganisms were found in the products irradiated at 2 kGy. Therefore, irradiation of products at the dose of 3.5 kGy was chosen for evaluating their nutritional qualities and shelf-life. The data confirmed that electron beam at 3.5 kGy effectively preserved nutritional value, GABA, and phenolic contents, including ACE inhibitory of plant-based meat and egg. The shelf-life of plant-based hard-boiled egg and plant-based burger patties at room temperature was 217 days or 7.25 months, according to an accelerated shelf-life study at 40° and 50 °C.