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2010•Journal of Nuclear Agricultural SciencesRequires access

CONTROLLING TECHNOLOGY OF OFF-ODOR AND LIPID OXIDATION OF IRRADIATED PORK

Geng Shengrong

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Abstract

To determine the effects of irradiation,TBHQ concentration,and oxygen content on off-odor and lipid oxidation of chilled pork,single factor and orthogonal experiments,electronic nose and sensory evaluation texts were conducted.The results showed that while the chilled pork was irradiated by 2.4kGy,then soaked in 1g/L TBHQ solution,and packaged in vacuum,the off-odor could not be noticed.Simultaneously,the lipid oxidation effect was greatly inhibited.The result of electronic nose test showed that the similarity between irradiated pork processed with optimized method and fresh chilled pork was 91.03% in odor.

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What this paper is about

To determine the effects of irradiation,TBHQ concentration,and oxygen content on off-odor and lipid oxidation of chilled pork,single factor and orthogonal experiments,electronic nose and sensory evaluation texts were conducted.The results showed that while the chilled pork was irradiated by 2.4kGy,then soaked in 1g/L TBHQ solution,and packaged in vacuum,the off-odor could not be noticed.Simultaneously,the lipid oxidation effect was greatly inhibited.The result of electronic nose test showed that the similarity between irradiated pork processed with optimized method and fresh chilled pork was 91.03% in odor.

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Available abstract

To determine the effects of irradiation,TBHQ concentration,and oxygen content on off-odor and lipid oxidation of chilled pork,single factor and orthogonal experiments,electronic nose and sensory evaluation texts were conducted.The results showed that while the chilled pork was irradiated by 2.4kGy,then soaked in 1g/L TBHQ solution,and packaged in vacuum,the off-odor could not be noticed.Simultaneously,the lipid oxidation effect was greatly inhibited.The result of electronic nose test showed that the similarity between irradiated pork processed with optimized method and fresh chilled pork was 91.03% in odor.

Key concepts: Odor, Electronic nose, Lipid oxidation, Food science, Irradiation, Chemistry, Materials science, Biochemistry

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CONTROLLING TECHNOLOGY OF OFF-ODOR AND LIPID OXIDATION OF IRRADIATED PORK — Research Paper | ScholarLens