Impact of gamma irradiation on the quality parameters and composition of smoked duck breast

Abstract

This study aimed to evaluate the effects of gamma irradiation at doses of 0, 5, 10, 15, and 20 kGy on smoked duck breast, focusing on various aspects of quality, including microbiological, physicochemical, and proximate composition as well as fatty acid profiling. Gamma irradiation was selected for its efficacy in prolonging shelf life while preserving product quality at a reasonable cost. Duck breasts were subjected to warm smoking, cut into 20 g cubes, and vacuum packed. The samples were divided into five treatment groups: a non-irradiated control group stored at −18 °C and four irradiated groups exposed to 5, 10, 15, and 20 kGy, which were stored at room temperature. The result showed that gamma irradiation at 5–20 kGy significantly reduced microbes, ash, moisture, protein, SFA, and PUFA in smoked duck breast while increasing MUFA, fat content, and a∗ value. While this approach alters carbohydrate content, it has minimal impact on pH, acidity, water activity, water-holding capacity, colour (L∗, b∗), or texture. This study indicates that lower gamma irradiation doses (5–10 kGy) effectively control microbes and lipid oxidation, preserving smoked duck breast quality, while higher doses (15–20 kGy) may impair flavour quality due to increased oxidation. This study distinctively examines gamma-irradiated warm-smoked duck breast at room temperature, highlighting its shelf stability potential beyond refrigerated or frozen storage. The discovery can be utilised for industrial applications to predict the optimum gamma dose for poultry products.