Effect of gamma irradiation on the quality characteristics of frozen yacare caiman (Caiman crocodilus yacare) meat

被引：7
|
作者：
Silva Cordeiro, Madison Willy [1 ]
Matochi Mouro, Diego Michel [1 ]
dos Santos, Ingrid Duarte [2 ]
Wagner, Roger [2 ]
机构：
[1] Fed Inst Educ Sci & Technol Mato Grosso, Rodovia MT-235,Km 12, BR-78360000 Campo Novo Do Parecis, MT, Brazil
[2] Fed Univ Santa Maria UFSM, Dept Technol & Food Sci, Ave Roraima 1000, BR-97015900 Santa Maria, RS, Brazil
来源：
MEAT SCIENCE | 2022年 / 185卷
关键词：
gamma-radiation; Lipid oxidation; Texture; Volatile compounds; Hexanal; LIPID OXIDATION; SENSORY CHARACTERISTICS; VOLATILE COMPOUNDS; AROMA COMPOUNDS; BEEF STEAKS; PARAMETERS; COLOR; MICROSTRUCTURE; ATTRIBUTES; RADIATION;
D O I：
10.1016/j.meatsci.2021.108728
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
This study investigated the effect of gamma irradiation (0, 3 and 5 kGy) on the quality characteristics of yacare caiman (Caiman crocodilus yacare) meat under typical storage and commercialization conditions (18 degrees C for 150 days). The overall quality characteristics (texture profile, TBARS values, water-holding capacity and cooking loss) of the irradiated samples were not significantly affected (P > 0.05) during frozen storage. However, irradiation promoted the formation of volatile compounds from lipid oxidation known to be important markers in meat odor, particularly hexanal, pentanal and 1-hexanol, in samples treated with 5 kGy after 150 days of frozen storage. The results obtained indicate the need for further research to determine the effect of the doses tested on the sensory attributes of yacare caiman meat.
引用
收藏
页数：9
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