African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 964

Full Length Research Paper

Comparison between gamma irradiation and plasma technology to improve the safety of cold sliced chicken

Ahmed A. Aly1 and G.M.El-Aragi2
1Home Economic Department, Faculty of Specific Education, Benha University, Egypt. 2Plasma Physics and Nuclear Fusion Department, Nuclear Research Center, AEA, PO 13759 Cairo, Egypt.
Email: [email protected]

  •  Accepted: 31 October 2013
  •  Published: 31 December 2013


The aim of this study was to determine the impact of gamma irradiation and plasma treatment on quality (appearance, odor and texture) and safety (total bacteria count, psychrophilic bacteria, spore forming bacteria, total molds and yeasts) of cold sliced chicken. Pulsed atmospheric-pressure plasma jet (PAPPJ) device is used for the treatment of fresh sliced chicken with different exposure time. Also, another sliced chicken samples were subjected to different gamma irradiation doses. The results illustrate that gamma irradiation and plasma treatment had no real effect on the chemical composition of sliced chicken and the effects of these treatments on the microbial load are reduced the counts of total bacteria, psychrophilic bacteria, total molds and yeasts count. Gamma irradiation and plasma treatment had no effects on the sensory characteristics for appearance, odor and texture of all sliced chicken samples. Finally, gamma irradiation and plasma treatment had no adverse effects on the sensory properties of sliced chicken samples, therefore, their use as safety technological treatments in food preservation and extending shelf-life.

Key words: Gamma irradiation, plasma, chicken, microbial load.