Changes in Quality Characteristics of Chilled Pork Fillet by Electronic Beam Irradiation
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Abstract:
The effects of chilled pork fillet treated by electron beam irradiation. The results showed that Below 3.0 kGy irradiation, the values of TVB-N, peroxide value, TBARS and drop loss of vacuum-packaged chilled pork were 15.02?10-2 mg/g, 24.7 meq/kg, 0.30 mg/kg and 9.91% respectively. The color of chilled pork in this experiment was changed into the bright red and preserved stable in the storage-life. it smelled of little irradiated flavour which can vanished after 14d storage-life. When the irradiation dose was surpass 3 kGy, the highest values of TVB-N, peroxide value, TBARS and drop loss were 20.08?10-2 mg/g, 27.2 meq/kg, 0.52 mg/kg and12.0% respectively. The result exceeded the limits. And it smelt of irradiated flavour which was harmful for the edible value. In summary, lower irradiation dose (not over 3 kGy), electronic beam irradiation can extend shelf life of chilled pork fillet.
