2012•Hubei nongye kexueRequires access

Influence of Antioxidant TBHQ on the Quality and Shelf Life of Irradiated Pork

Geng Shengrong

Abstract

Vacuum-packaged or hypoxic-packaged chilled pork were treated by antioxidant and 2.0 kGy irradiation and then stored at 4 ℃.The effects of antioxidant TBHQ on the quality and shelf life of pork were studied using microbial,sensory and physicochemical characteristics as indices.The experimental results demonstrated that if the samples were treated with preservation solution,vacuum-packaged,2.0 kGy irradiation and refrigeration,the shelf life of chilled pork could be extended to 21 d,when the quality indices of pork were pH 5.70,TBA value 1.456,TVB-N value 13.02.

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Key concepts: Shelf life, Food science, Chemistry, Vacuum packing, Antioxidant, Refrigeration, Irradiation, Biochemistry