Analysis of volatile organic compounds and sensory characteristics of pork loin samples irradiated to high doses

HOU Zhengchi; SUN Dakuan; QIN Zongying; JIN Jiang; ZHU Liandi; YAO Side; SHENG Kanglong

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Analysis of volatile organic compounds and sensory characteristics of pork loin samples irradiated to high doses

更新时间：2023-03-30

- Analysis of volatile organic compounds and sensory characteristics of pork loin samples irradiated to high doses
- Journal of Radiation Research and Radiation Processing Vol. 23, Issue 1, Pages: 35-39(2005)
- 作者机构：
  
  1.中国科学院上海应用物理研究所　上海　201800
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HOU Zhengchi, SUN Dakuan, QIN Zongying, et al. Analysis of volatile organic compounds and sensory characteristics of pork loin samples irradiated to high doses. [J]. Journal of Radiation Research and Radiation Processing 23(1):35-39(2005)
DOI：

HOU Zhengchi, SUN Dakuan, QIN Zongying, et al. Analysis of volatile organic compounds and sensory characteristics of pork loin samples irradiated to high doses. [J]. Journal of Radiation Research and Radiation Processing 23(1):35-39(2005) DOI：

摘要

经蛋白酶钝化与真空包装的猪里脊肉样品在－20℃作最高剂量达45kGy的,60,Co γ射线辐照。观察或测定了辐照猪肉的感官特征变化、挥发物产生和脂氧化。实验结果表明，辐照味与脂氧化无关，而蛋白质辐解产物可能是辐照味的来源。志愿者品尝结果表明，辐照猪肉并无不易接受的感官特征变化。

Abstract

Fresh pork loin samples, protein enzyme inactivated at (72 ± 3)℃ and vacuum packaged, were irradiated to up to 45kGy at -20℃ by ,60,Co γ-rays. The irradiated samples were examined by various kinds of method to study high dose irradiation effects of sensory changes (meat color and off-odor), transverse shearing strength, weight loss in steam cooking, volatile organic compounds, and lipid oxidation. The results showed that the high dose irradiation produced no serious effects to the pork loin samples, and volunteer responses showed fine acceptability to the irradiated meat.

关键词

辐射加工挥发物脂氧化辐照味

Keywords

Radiation processingVolatile organic compoundsLipid oxidationIrradiation off-odor

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