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Changes in Quality Characteristics of Chilled Pork Fillet by Electronic Beam Irradiation

GU Ke-fei

Open publisher page 3 citations

Abstract

The effects of chilled pork fillet treated by electron beam irradiation.The results showed that Below 3.0 kGy irradiation,the values of TVB-N,peroxide value,TBARS and drop loss of vacuum-packaged chilled pork were 15.02×10-2mg/g,24.7 meq/kg,0.30 mg/kg and 9.91% respectively.The color of chilled pork in this experiment was changed into the bright red and preserved stable in the storage-life.it smelled of little irradiated flavour which can vanished after 14d storage-life.When the irradiation dose was surpass 3 kGy,the highest values of TVB-N,peroxide value,TBARS and drop loss were 20.08×10-2mg/g,27.2 meq/kg,0.52 mg/kg and12.0% respectively.The result exceeded the limits.And it smelt of irradiated flavour which was harmful for the edible value.In summary,lower irradiation dose(not over 3 kGy),electronic beam irradiation can extend shelf life of chilled pork fillet.

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What this paper is about

The effects of chilled pork fillet treated by electron beam irradiation.The results showed that Below 3.0 kGy irradiation,the values of TVB-N,peroxide value,TBARS and drop loss of vacuum-packaged chilled pork were 15.02×10-2mg/g,24.7 meq/kg,0.30 mg/kg and 9.91% respectively.The color of chilled pork in this experiment was changed into the bright red and preserved stable in the storage-life.it smelled of little irradiated flavour which can vanished after 14d storage-life.When the irradiation dose was surpass 3 kGy,the highest values of TVB-N,peroxide value,TBARS and drop loss were 20.08×10-2mg/g,27.2 meq/kg,0.52 mg/kg and12.0% respectively.The result exceeded the limits.And it smelt of irradiated flavour which was harmful for the edible value.In summary,lower irradiation dose(not over 3 kGy),electronic beam irradiation can extend shelf life of chilled pork fillet.

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Available abstract

The effects of chilled pork fillet treated by electron beam irradiation.The results showed that Below 3.0 kGy irradiation,the values of TVB-N,peroxide value,TBARS and drop loss of vacuum-packaged chilled pork were 15.02×10-2mg/g,24.7 meq/kg,0.30 mg/kg and 9.91% respectively.The color of chilled pork in this experiment was changed into the bright red and preserved stable in the storage-life.it smelled of little irradiated flavour which can vanished after 14d storage-life.When the irradiation dose was surpass 3 kGy,the highest values of TVB-N,peroxide value,TBARS and drop loss were 20.08×10-2mg/g,27.2 meq/kg,0.52 mg/kg and12.0% respectively.The result exceeded the limits.And it smelt of irradiated flavour which was harmful for the edible value.In summary,lower irradiation dose(not over 3 kGy),electronic beam irradiation can extend shelf life of chilled pork fillet.

Key concepts: TBARS, Irradiation, Food science, Peroxide value, Shelf life, Chemistry, Fillet (mechanics), Lipid oxidation

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