Synergistic effects of gamma irradiation/salmide®, a sodium chlorite-based oxy-halogen, on microbiological control and the shelf life of chicken breasts.

Abstract

A novel portable chamber was developed to extend the shelf life of chicken breasts through a synergistic treatment of gamma irradiation and Salmide®, a sodium chlorite-based oxy-halogen. This combination successfully enhanced the shelf life by utilizing a low dosage of gamma irradiation alongside low concentrations of Salmide (200 ppm sodium chlorite). Fresh chicken breast samples were treated with gamma irradiation, then packed in ice containing Salmide within the portable chamber, and subsequently stored for 20 days in a refrigerator at 4 °C ± 1. The study investigated aerobic bacterial counts, sensory analysis, and Thiobarbituric acid (TBA) levels. Results showed that Salmide alone significantly reduced microbial counts and extended shelf life by 8 days. Gamma irradiation at 1 kGy, either alone or combined with Salmide, caused a sequential reduction in total aerobic bacterial counts by 2,3 logarithmic cycles, respectively, extending the storage period to 12 days. Furthermore, a 16 day shelf life extension was achieved with gamma irradiation at 3 kGy, either alone or in combination with Salmide, resulting in a reduction of total aerobic bacteria by 5 logarithmic cycles. This study is the first to employ Salmide in conjunction with gamma irradiation as an innovative technology in a portable chamber to enhance the safety and shelf life of chicken breasts during storage in the designed portable chamber.