Effect of Electron Beam Irradiation on the Preservation of Fresh Pork
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Abstract:
In order to study the effect of electron beam irradiation on the quality of fresh pork, the irradiation doses of 1 kGy, 3 kGy, 5 kGy, 7 kGy and 9 kGy were used in this experiment to treat fresh pork, and then fresh pork was stored at 4 ℃.The physical and chemical indexes were measured during storage. The results showed that the irradiation dose less than 3 kGy could promote the color of fresh pork to some extent. High dose (more than 7 kGy) irradiation treatment will affect the color of fresh meat sensory. On the 12 th day, the TBARS value of blank group was the lowest, only 0.446 mg/kg, and the value of 9 kGy group was the highest, reaching 0.650 mg/kg. The shelf life of the blank group was only 7~8 days, while the colony value of the 7 kGy and 9 kGy groups was still within the qualified meat standard on the 12 th day, which extended the shelf life for 5 days. In terms of volatile flavor compounds, 13 compounds were detected in 0 kGy and 1 kGy groups, 10 compounds were detected in 3 kGy group, 16 compounds were detected in 5 kGy group, 15 compounds were detected in 7 kGy group and 14 compounds in 9 kGy group. High dose (more than 7 kGy) irradiation could increase the variety and content of flavor compounds of fresh pork, while low dose irradiation had little effect on the flavor of fresh pork. According to the comprehensive consideration of various physical and chemical indexes, 3 kGy irradiation treatment of fresh pork has the best effect.
