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Meat Sci

Title:		"Effect of different irradiation dose treatment on the lipid oxidation, instrumental color and volatiles of fresh pork and their changes during storage"
Author(s):		Li C; He L; Jin G; Ma S; Wu W; Gai L;
Address:		"College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China. College of Food and Biotechnology, Wuhan Institute of Design and Science, Wuhan 430205, China. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China. Electronic address: jgf@mail.hzau.edu.cn"
Journal Title:		Meat Sci
Year:		2017
Volume:		20170214
Issue:
Page Number:		68 - 76
DOI:		10.1016/j.meatsci.2017.02.009
ISSN/ISBN:		1873-4138 (Electronic) 0309-1740 (Linking)
Abstract:		"This study mainly investigated the effect of different doses irradiation (0, 3, 5 or 7kGy) on the quality changes of pork during 4 degrees C storage by determining the irradiation off-odor intensity, thiobarbituric acid reactive substances (TBARs), fatty acid composition, volatiles and color of the samples during whole storage. The results showed that >/=7kGy irradiation could make the samples produce obvious irradiation off-odor. However, after 7days storage irradiation off-odor was reduced. Lipid oxidation was also promoted by irradiation. Benzyl methyl sulfide was produced newly and significantly increased (P<0.05) by irradiation. Fatty acids in pork samples decreased significantly with irradiation dose increase within the range of <7kGy, but significantly increased (P<0.05) in samples of 7kGy. Irradiation significantly increased the a* values regardless of storage time but had little effects on b* and L* values, and the increase of a* values was dose-dependent"
Keywords:		"Animals China Dietary Fats/*analysis *Food Irradiation/adverse effects Food Packaging *Food Quality *Food Storage Humans Meat/analysis/economics/*radiation effects Nutritive Value Odorants/analysis Oxidation-Reduction/radiation effects Pigments, Biologica;"
Notes:		"MedlineLi, Chengliang He, Lichao Jin, Guofeng Ma, Sumin Wu, Wenmin Gai, Lan eng Comparative Study England 2017/02/20 Meat Sci. 2017 Jun; 128:68-76. doi: 10.1016/j.meatsci.2017.02.009. Epub 2017 Feb 14"