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2006•Journal of Radiation Research and Radiation ProcessingRequires access

Mechanisms of lipid oxidation in pork samples irradiated at chilling temperatures and the ways to control the lipid oxidation

Feng Wang

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Abstract

Effects of irradiation dose, storage time, concentration of oxygen and antioxidants on lipid oxidation in pork samples irradiated at chilling temperatures were studied for seeking technical approaches to control the lipid oxidation. The result indicated that the correlation between the dose and peroxide value (PV) was extremely high (p0.01). During storage the PV rose first and then decreased. The irradiation could lower the PV and the TBARS value in chilled pork samples in either vacuum-packages or un-aerobical packages. Antioxidant combinations showed distinct beneficial reduction in lipid oxidation. The PV and the TBARS value were under 3meq/kg and 0.4mg MDA/kg respectively during storage, while they were 29meq/kg and 1.13 mg MDA/kg in the control samples. Among all the antioxidants, tea polyphenols and VE play an important part in controlling the lipid oxidation.

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What this paper is about

Effects of irradiation dose, storage time, concentration of oxygen and antioxidants on lipid oxidation in pork samples irradiated at chilling temperatures were studied for seeking technical approaches to control the lipid oxidation. The result indicated that the correlation between the dose and peroxide value (PV) was extremely high (p0.01). During storage the PV rose first and then decreased. The irradiation could lower the PV and the TBARS value in chilled pork samples in either vacuum-packages or un-aerobical packages. Antioxidant combinations showed distinct beneficial reduction in lipid oxidation. The PV and the TBARS value were under 3meq/kg and 0.4mg MDA/kg respectively during storage, while they were 29meq/kg and 1.13 mg MDA/kg in the control samples. Among all the antioxidants, tea polyphenols and VE play an important part in controlling the lipid oxidation.

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Available abstract

Effects of irradiation dose, storage time, concentration of oxygen and antioxidants on lipid oxidation in pork samples irradiated at chilling temperatures were studied for seeking technical approaches to control the lipid oxidation. The result indicated that the correlation between the dose and peroxide value (PV) was extremely high (p0.01). During storage the PV rose first and then decreased. The irradiation could lower the PV and the TBARS value in chilled pork samples in either vacuum-packages or un-aerobical packages. Antioxidant combinations showed distinct beneficial reduction in lipid oxidation. The PV and the TBARS value were under 3meq/kg and 0.4mg MDA/kg respectively during storage, while they were 29meq/kg and 1.13 mg MDA/kg in the control samples. Among all the antioxidants, tea polyphenols and VE play an important part in controlling the lipid oxidation.

Key concepts: TBARS, Lipid oxidation, Chemistry, Food science, Peroxide value, Lipid peroxidation, Irradiation, Lipid peroxide

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