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Effect of different irradiation dose treatment on the lipid oxidation, instrumental color and volatiles of fresh pork and their changes during storage

Author:
Li, Chengliang, He, Lichao, Jin, Guofeng, Ma, Sumin, Wu, Wenmin, Gai, Lan
Source:
Meat science 2017 v.128 pp. 68-76
ISSN:
0309-1740
Subject:
color, dimethyl sulfide, dose response, fatty acid composition, fatty acids, irradiation, lipid peroxidation, off odors, pork, storage time, thiobarbituric acid-reactive substances
Abstract:
This study mainly investigated the effect of different doses irradiation (0, 3, 5 or 7kGy) on the quality changes of pork during 4°C storage by determining the irradiation off-odor intensity, thiobarbituric acid reactive substances (TBARs), fatty acid composition, volatiles and color of the samples during whole storage. The results showed that ≥7kGy irradiation could make the samples produce obvious irradiation off-odor. However, after 7days storage irradiation off-odor was reduced. Lipid oxidation was also promoted by irradiation. Benzyl methyl sulfide was produced newly and significantly increased (P<0.05) by irradiation. Fatty acids in pork samples decreased significantly with irradiation dose increase within the range of <7kGy, but significantly increased (P<0.05) in samples of 7kGy. Irradiation significantly increased the a* values regardless of storage time but had little effects on b* and L* values, and the increase of a* values was dose-dependent.
Agid:
5639784