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2013•Journal of Nuclear Agricultural SciencesRequires access

Effect of Electron Beam Irradiation on Quality of Fresh Chilled Pork

Zhidong Wang

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Abstract

The effects of electron beam irradiation on nutrient quality,lipid oxidation and sensory quality of fresh chilled pork were investigated.Fresh chilled pork whose fat to muscle ratio was 1∶6 was grounded and packaged,and then irradiated at doses of 0,2.0,3.8,6.2,8.3 and 10.5 kGy.The contents of fat andprotein,chromaticity,sensory characteristics,lipid oxidation index of TBARS value,POV,diene value of irradiated and unirradiated samples were measured.The results showed that there were no significant differences(5% level) in content of proteinand fat between irradiated and control samples,but irradiation could significantly increase TBARS value and POV.EB irradiation enhanced the increase of total diene value.The samples treated with 3.8and 6.2 kGy showed good color during storage.There were no significant differences in sensory characteristics among different EB doses.It is concluded that 4-6kGy EB irradiation,which is effective for decontamination,shows no significant effect on qualities of fresh chilled pork.

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What this paper is about

The effects of electron beam irradiation on nutrient quality,lipid oxidation and sensory quality of fresh chilled pork were investigated.Fresh chilled pork whose fat to muscle ratio was 1∶6 was grounded and packaged,and then irradiated at doses of 0,2.0,3.8,6.2,8.3 and 10.5 kGy.The contents of fat andprotein,chromaticity,sensory characteristics,lipid oxidation index of TBARS value,POV,diene value of irradiated and unirradiated samples were measured.The results showed that there were no significant differences(5% level) in content of proteinand fat between irradiated and control samples,but irradiation could significantly increase TBARS value and POV.EB irradiation enhanced the increase of total diene value.The samples treated with 3.8and 6.2 kGy showed good color during storage.There were no significant differences in sensory characteristics among different EB doses.It is concluded that 4-6kGy EB irradiation,which is effective for decontamination,shows no significant effect on qualities of fresh chilled pork.

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Available abstract

The effects of electron beam irradiation on nutrient quality,lipid oxidation and sensory quality of fresh chilled pork were investigated.Fresh chilled pork whose fat to muscle ratio was 1∶6 was grounded and packaged,and then irradiated at doses of 0,2.0,3.8,6.2,8.3 and 10.5 kGy.The contents of fat andprotein,chromaticity,sensory characteristics,lipid oxidation index of TBARS value,POV,diene value of irradiated and unirradiated samples were measured.The results showed that there were no significant differences(5% level) in content of proteinand fat between irradiated and control samples,but irradiation could significantly increase TBARS value and POV.EB irradiation enhanced the increase of total diene value.The samples treated with 3.8and 6.2 kGy showed good color during storage.There were no significant differences in sensory characteristics among different EB doses.It is concluded that 4-6kGy EB irradiation,which is effective for decontamination,shows no significant effect on qualities of fresh chilled pork.

Key concepts: TBARS, Irradiation, Food science, Lipid oxidation, Chemistry, Lipid peroxidation, Antioxidant, Biochemistry

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