Effect of Dose Rate on Lipid and Protein Oxidation and the Properties of Beef Proteins
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Abstract:
The Chilled beef meat was irradiated with electron beams and the effect of irradiation dose rate on the degree of lipid and protein oxidation was examined. Additionally, physicochemical properties of beef proteins such as the solubility, surface hydrophobicity, and water-holding capacity (WHC) were evaluated. The results demonstrated that after irradiation with 2 kGy electron beam, the degree of lipid and protein oxidation increased, and the surface hydrophobicity of beef proteins increased significantly (p < 0.05). In contrast, the solubility and water-holding capacity of the proteins decreased. On increasing the irradiation dose rate from 0 to 2500 Gy/s, the thiobarbituric acid reactive substances (TBARS), acid value, peroxide value (POV), and carbonyl and disulfide (SS) content decreased; thiol group (SH) content of beet meat increased; and the degree of beef protein oxidation decreased. The dose rate, showed significant positive correlation with protein solubility and water-holding capacity (WHC), whereas a significant negative correlation with surface hydrophobicity of beef proteins (p < 0.05). The results revealed that the dose rate of electron beam irradiation could significantly affect the oxidation of lipid and protein. Radiation oxidation could result in damage to the protein structure and significant changes in the physicochemical properties of proteins. These results provide a theoretical reference to control chilled beef oxidation during electron beam irradiation.
