Combined application of gamma irradiation and frozen technique to increase the shelf life of a chicken

Irradiation is one of the most effective technologies for reducing the microbial load of food. This method can help improve the health of food products and increase their shelf life. This study aimed to evaluate the effects of gamma irradiation and freezing storage as a combined method to improve the shelf life of a chicken. Chicken samples were divided into four treatments: untreated (control) and irradiated (0.75, three, and five kg) and stored in freezing conditions for 0, 3, 6, and 9 months. The samples were stored at -18°C, and then microbial and chemical analyzes and their sensory quality were performed every three months. Microbial analysis showed that irradiation and freezing maintenance decreased mesophilic, coliform, Salmonella, and E. coli (P <0.05). Results showed that there was no significant difference in sensory quality and chemical analysis parameters such as volatile total nitrogen (P> 0.05) in treated and control groups but increased significantly (p> 0.05). P) Peroxide index was observed. The results of this study indicate that the combined use of irradiation and freezing reduces the bacterial burden and increases the shelf-life of chicken meat. However, there is no change in sensory quality and biochemical analyzes.