Irradiation impact on biological activities of Anthraquinone pigment produced from Talaromyces purpureogenus and its evaluation, characterization and application in beef burger as natural preservative

Table 8 Coliform group counts (cfu.g⁻¹) of beef burger affected by anthraquinone pigment (AQP), BHT and γ- irradiation during cold storage (4 ± 1ºC)

Storage Period (day)	Treatments
	control	Anthraquinon concentration (%)			BHT (200 ppm)	γ- irradiation (kGy)
	control	0.5	1.0	2.0	BHT (200 ppm)	3	5
0	2.7 × 10²	2.6 × 10²	2.5 × 10²	2.3 × 10²	2.8 × 10²	N.D	N.D
3	4.3 × 10²	4.0 × 10²	4.1 × 10²	3.6 × 10²	3.9 × 10²	N.D	N.D
6	7.2 × 10²	6.9 × 10²	5.4 × 10²	5.2 × 10²	7.1 × 10²	N.D	N.D
9	2.0 × 10³ R	9.8 × 10²	7.8 × 10²	6.8 × 10²	1.9 × 10³ R	N.D	N.D
12		1.7 × 10³ R	9.0 × 10²	8.0 × 10²		N.D R	N.D
15			1.6 × 10³ R	8.4 × 10²			N.D
18				1.7 × 10³ R			N.D
21							N.D
24							N.D R

ISSN: 1471-2180