title: Effect of different irradiation dose treatment on the lipid oxidation, instrumental color and volatiles of fresh pork and their changes during storage.
abstract: This study mainly investigated the effect of different doses irradiation (0, 3, 5 or 7kGy) on the quality changes of pork during 4°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.
authors.affiliation: College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
authors.forename: Chengliang
authors.initials: C
authors.lastname: Li
authors.affiliation: College of Food and Biotechnology, Wuhan Institute of Design and Science, Wuhan 430205, China.
authors.forename: Lichao
authors.initials: L
authors.lastname: He
authors.affiliation: College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China. Electronic address: jgf@mail.hzau.edu.cn.
authors.forename: Guofeng
authors.initials: G
authors.lastname: Jin
authors.affiliation: College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
authors.forename: Sumin
authors.initials: S
authors.lastname: Ma
authors.affiliation: College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
authors.forename: Wenmin
authors.initials: W
authors.lastname: Wu
authors.affiliation: College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
authors.forename: Lan
authors.initials: L
authors.lastname: Gai
mesh_terms: D000818:Animals; D002681:China; D004041:Dietary Fats / Q000032:analysis*; D005514:Food Irradiation / Q000009:adverse effects; D018857:Food Packaging; D063427:Food Quality; D061353:Food Storage; D006801:Humans; D008460:Meat / Q000032:analysis / Q000191:economics / Q000528:radiation effects*; D009753:Nutritive Value; D009812:Odorants / Q000032:analysis; D010084:Oxidation-Reduction / Q000528:radiation effects; D010860:Pigments, Biological / Q000032:analysis; D011829:Radiation Dosage; D012034:Refrigeration; D012677:Sensation; D034421:Sus scrofa; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis; D014618:Vacuum; D055549:Volatile Organic Compounds / Q000032:analysis
chemical_list: D004041:Dietary Fats; D010860:Pigments, Biological; D017392:Thiobarbituric Acid Reactive Substances; D055549:Volatile Organic Compounds
keywords: 1-Octen-3-ol (PubChem CID: 18827); 3-Tetradecene, (E)- (PubChem CID: 5352802); Acetophenone (PubChem CID: 7410); Benzene, 1,3-bis(1,1-dimethylethyl)- (PubChem CID: 136810); Benzyl methyl sulfide (PubChem CID: 13016); Boron trifluoride (PubChem CID: 6356); Eicosane (PubChem CID: 8222); Fresh pork; Instrumental color; Irradiation dose; Lipid oxidation; Nonanal (PubChem CID: 31289); Thiobarbituric acid (PubChem CID: 2723628); Trichloroacetic acid (PubChem CID: 6421); Volatiles