Effect of different irradiation dose treatment on the lipid oxidation, instrumental color and volatiles of fresh pork and their changes during storage

Li, Chengliang; Li, He; Jin, Guofeng; Ma, Sumin; Wu, Weiming; Gai, Lan

doi:10.1016/j.meatsci.2017.02.009

Cited by 60 publications

(36 citation statements)

References 31 publications

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“…Generally, irradiation forwarded lipid oxidation of meat during storage only under the aerobic conditions (Ahn et al, 1998; Ahn and Nam, 2004; Davis et al, 2004; Jo and Ahn, 2000b). Irradiation did not increase lipid oxidation up to 4 d. This findings are accordant with the previous study (Li et al, 2017) reporting irradiation would not induce immediate TBARS surge at the beginning of pork aging of 3 d. Irradiation cannot increase lipid oxidation in dry-cured shoulder hams and low-dose irradiation is efficient for falling lipid oxidation (Jin et al, 2012). Mattison et al (1986) also reported low dose irradiation on pork loin had no effect on TBARS values.…”

Section: Resultssupporting

confidence: 90%

Combined Effect of Aging and Irradiation on Physicochemical Quality of Pork Shoulder

Yim

Ali

et al. 2019

Food Sci Anim Resour

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The effect of combined electron-beam irradiation and aging temperature of pork on microbiological and physicochemical properties was investigated. The samples from pork shoulder were irradiated with 0 or 2 kGy, vacuum-packaged, and assigned randomly to an aging temperature (2°C, 10°C, or 25°C) during 8 d. On 4 d of aging at 25°C, total aerobic bacteria of non-irradiated ones reached 7 Log CFU/g which is no salable levels. Shear force values of irradiated meat after aging for 2 and 4 d at 25°C was lower than those aged at 2°C. Irradiated samples at 2°C had lower cooking loss after 2 and 8 d of aging, compared with other aging temperatures. Irradiation did not accelerate 2-thiobarbituric acid reactive substance (TBARS) value when aged up to 4 d. Irradiated samples aged at 10°C and 25°C for 8 d scored significantly higher TBARS values. With an increased aging period, a* and b* in irradiated samples at 2°C slightly increased, but irradiation caused negligible changes in meat color. The highest contents of a desirable nucleotide flavor compounds (inosine-5-phosphate) were observed in pork at 2°C when aged for 4 and 8 d, while the lowest contents were observed at 25°C. Aging in irradiated pork for 8 d at 2°C resulted in optimal condition with improved meat quality and minimal microbiologically negative defect.

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Section: Resultssupporting

confidence: 90%

Combined Effect of Aging and Irradiation on Physicochemical Quality of Pork Shoulder

Yim

Ali

et al. 2019

Food Sci Anim Resour

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“…Irradiated samples had relatively higher TBARS values than the control. In agreement with Li et al (2017), irradiation and refrigeration storage at 4°C of the fresh pork significantly increased TBARS with increasing the dose of irradiation. This increase could be attributed to the direct effect of gamma radiation on amino acids leading to the formation of small amount of amines (Al-Bachir, 2016) and/or on the volatile sulphur compounds, which produced from the radiolytic degradation of the side chains of sulphur-containing amino acids (Colovic et al, 2018).…”

Section: Lipid Peroxidation and Glutathione Contentsupporting

confidence: 82%

“…This increase could be attributed to the direct effect of gamma radiation on amino acids leading to the formation of small amount of amines (Al-Bachir, 2016) and/or on the volatile sulphur compounds, which produced from the radiolytic degradation of the side chains of sulphur-containing amino acids (Colovic et al, 2018). Also, ipid oxidation was promoted by irradiation and the oxidative stability of meat depends on the balance between antioxidants and pro-oxidants and the content of oxidation substrates including polyunsaturated fatty acids, cholesterol, proteins and pigments (Li et al, 2017).…”

Section: Lipid Peroxidation and Glutathione Contentmentioning

confidence: 99%

Effect of Gamma-radiation on Hygienic Quality, Amino Acids and Antioxidant Enzymes in v

Sayed

Khater²,

El‐Demerdash

et al. 2019

Egypt. J. Rad.Sci.

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I N THE PRESENT study, the effect of different doses of gamma irradiation (1, 3, 5 and 7kGy) on the hygienic quality (microbial and sensory properties) as well as antioxidant parameters in beef meat and liver were investigated. The microbial reduction increases as the dose level of irradiation increases. Sensory examination revealed that there were no significant changes between irradiated and non-irradiated groups in color, odor and texture. Results showed that the changes in protein profile depended on radiation dose while the total protein content was stable. In addition, irradiation treatment reduced the activity of the antioxidant enzymes as well as glutathione content. It could be concluded that the use of gamma irradiation in low doses improves the hygienic quality of beef meat and liver without changing its chemical parameters while oxidative stress and enzymatic and non-enzymatic antioxidants are affected in a dose-dependent manner. It is highly recommended that gamma irradiation (3kGy) in low doses could be used to improve the hygienic quality of liver and meat.

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“…Irradiation technology is also a useful sterilisation method for its potential role for prolonging shelf‐life by controlling food‐borne diseases and spoilage and the willingness to pay for processing for food safety (Tomac & Yeannes, ; Stratakos & Koidis, ; Shalaby et al ., ). However, some previous studies have reported that irradiation treatment can change the colour of fresh meat and cause a characteristic unpleasant odour because of the myoglobin molecule and some of polyunsaturated fatty acids to energy input and alterations in the chemical environment, as well as could affect the functional properties of the food matrix, such as whole wheat flour and rice (Bashir et al ., ; Li et al ., ). To improve the microbiological safety of foods and quality under the lowest irradiation doses, some studies have employed gamma irradiation combined with some natural antibiotics, such as plant essential oil ( Origanum compactum and Cinnamomum cassia ) and nisin to treat the foods (Huq et al ., ; Ghabraie et al ., ).…”

Section: Nonthermal Processing Technologiesmentioning

confidence: 97%

Non‐thermal technologies and its current and future application in the food industry: a review

Zhang

Wang

Zeng

et al. 2018

Int J of Food Sci Tech

294

174

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In recent years, consumers have been demanding convenient and healthy foods which have 'fresh-like' characteristics while still being safe and a long shelf-life. These requirements are hard to achieve using existing traditional thermal food processing technologies and the innovative new food process and preservation technologies based on thermal processing systems are needed. However, non-thermal technologies in food processing do not generate high temperature and use short treatment times. This means that the nutritional components of foodstuffs are better retained, and the sensory properties of foods are less changed compared with traditional thermal processing. The aim of this review was to present non-thermal technologies applications and its mechanism in food industry in recently, and to explore the potential application prospects of combining non-thermal treatments applied in food industry because it not only could overcomes the drawback of single technology, but also can enhances the processing efficiency at lower treatment intensity. Description Critical factors Mechanism of inactivation Applications ReferencesPulsed UV-light (PL) Emit 1-20 flashes per second at an energy density in the range from 0.01 to 50 J cm À2 . The number of pulses, distance from the source of light, and thickness of the product UV absorption by DNA cause DNA mutations.

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Effect of different irradiation dose treatment on the lipid oxidation, instrumental color and volatiles of fresh pork and their changes during storage

Cited by 60 publications

References 31 publications

Combined Effect of Aging and Irradiation on Physicochemical Quality of Pork Shoulder

Combined Effect of Aging and Irradiation on Physicochemical Quality of Pork Shoulder

Effect of Gamma-radiation on Hygienic Quality, Amino Acids and Antioxidant Enzymes in v

Non‐thermal technologies and its current and future application in the food industry: a review

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