| Literature DB >> 28214694 |
Chengliang Li1, Lichao He2, Guofeng Jin3, Sumin Ma1, Wenmin Wu1, Lan Gai1.
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.Entities:
Keywords: 1-Octen-3-ol (PubChem CID: 18827); 3-Tetradecene, (E)- (PubChem CID: 5352802); Acetophenone (PubChem CID: 7410); Benzene, 1,3-bis(1,1-dimethylethyl)- (PubChem CID: 136810); Benzyl methyl sulfide (PubChem CID: 13016); Boron trifluoride (PubChem CID: 6356); Eicosane (PubChem CID: 8222); Fresh pork; Instrumental color; Irradiation dose; Lipid oxidation; Nonanal (PubChem CID: 31289); Thiobarbituric acid (PubChem CID: 2723628); Trichloroacetic acid (PubChem CID: 6421); Volatiles
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Year: 2017 PMID： 28214694 DOI： 10.1016/j.meatsci.2017.02.009
Source DB: PubMed Journal: Meat Sci ISSN： 0309-1740 Impact factor: 5.209