Effect of Irradiation on Quality of Vacuum-Packed Spicy Beef Chops

被引：14

作者：

Zhao, Liming ^{[1
,2
]}

Zhang, Yin ^{[1
]}

Guo, Siya ^{[1
]}

Xiong, Wei ^{[1
]}

Xia, Hu ^{[1
]}

Liu, Wenlong ^{[1
]}

Pan, Zhongli ^{[3
,4
]}

Venkitasamy, Chandrasekar ^{[3
]}

机构：

[1] Chengdu Univ, Key Lab Meat Proc Sichuan, Chengdu 610106, Peoples R China

[2] East China Univ Sci & Technol, R&D Ctr Separat & Extract Technol Fermentat Ind, State Key Lab Bioreactor Engn, Shanghai 200237, Peoples R China

[3] Univ Calif Davis, Dept Biol & Agr Engn, One Shields Ave, Davis, CA 95616 USA

[4] USDA ARS, Hlth Processed Foods Res Unit, Western Reg Res Ctr, 800 Buchanan St, Albany, CA 94710 USA

来源：

JOURNAL OF FOOD QUALITY | 2017年

关键词：

OFF-ODOR VOLATILES; LIPID OXIDATION; SENSORY CHARACTERISTICS; GAMMA-IRRADIATION; FOOD IRRADIATION; BREAST MEAT; RAW-MEAT; COLOR; PORK; ANTIOXIDANTS;

D O I：

10.1155/2017/1054523

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

To develop an alternative pasteurization process for the spicy beef jerky (SBJ), it was treated with irradiation doses of 0, 0.5, 1.5, 3, 4, 6, and 8 kGy and the sensory attributes, texture properties, drip loss, and the protein biological efficiency were studied. The results showed that lightness, drip loss, and off-odor of SBJ increased, while the hardness, chewiness, gumminess, color preference, and taste of SBJ decreased with the increase in irradiation dose. This tendency was obvious as the irradiation dose increased to 6 kGy and 8 kGy. The possible reason for these quality changes might be due to the free radicals produced by irradiation. This speculation is supported by the decrease of the content of capsanthin and the increase of the content of TBARS of SBJ with the increase in irradiation dose. The plate counts of treated SBJ indicated that 4 kGy was suitable for pasteurization of SBJ.

引用

页数：8

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