期刊
MEAT SCIENCE
卷 128, 期 -, 页码 68-76出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2017.02.009
关键词
Fresh pork; Irradiation dose; Lipid oxidation; Volatiles; Instrumental color
资金
- National Natural Science Foundation of China [31201390]
This study mainly investigated the effect of different doses irradiation (0, 3, 5 or 7 kGy) 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 >= 7 kGy irradiation could make the samples produce obvious irradiation off-odor. However, after 7 days 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 <7 kGy, but significantly increased (P < 0.05) in samples of 7 kGy. 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. (C) 2017 Elsevier Ltd. All rights reserved.
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