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Abstract
This study was carried out to investigate the effect of gamma irradiation on the shelf-life of camel sausage (prepared in natural casings) and chicken burger, these samples were exposed to the doses 1.5, 3 and 4.5 KGy in 60Co package irradiator. Irradiated and nonirradiated samples were stored at (4±1oC) refrigeration temperature. Chemical compositions, freshness tests, physicochemical, microbiological examination and sensory evaluation were evaluated every 3 days during storage period at (4±1oC), The obtained data indicated that gamma irradiation reduced the counts of mesophilic, psychrophilic bacteria, moulds and yeasts and increased the shelf-life of camel sausage and chicken burger, Irradiated by dose 1.5 KGy significantly reduced the counts of Stophylococcus aureus and coliform bacteria, but these dose was not enough for complete elimination of Salmonella sp. On the other hand, the irradiation by doses 3 and 4.5 KGy in sausage and burger was enough for complete elimination of Salmonella sp., Stophylococcus aureus and coliform bacteria in chicken burger, The irradiated by 4.5 KGy was significantly in eliminate the moulds and yeasts of these products, therefore, the irradiation was prolonged the shelf-life of these products from 9 days (nonirradiated) samples to 30 days (irradiated samples by dose 4.5 KGy at cold storage (4±1oC), Irradiated of samples significantly increased content of thiobarbituric acid (TBA) values, but had no significantly effects on total volatile nitrogen (TVN) contents and total acidity, while storage period significantly increased the (TBA), (TVN) and total acidity for irradiated and non irradiated samples, Finally, the obtained data indicated that gamma irradiation by dose 4.5 KGy was no significant effects on the sensory evaluation for all samples.