Effect of Irradiation on Quality of Vacuum-Packed Spicy Beef Chops
To develop an alternative pasteurization process for the spicy beef jerky (SBJ), it was treated with irradiation doses of 0, 0.5, 1.5, 3, 4, 6, and 8 kGy and the sensory attributes, texture properties, drip loss, and the protein biological efficiency were studied. The results showed that lightness,...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2017-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2017/1054523 |
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| author | Liming Zhao Yin Zhang Siya Guo Wei Xiong Hu Xia Wenlong Liu Zhongli Pan Chandrasekar Venkitasamy |
| author_facet | Liming Zhao Yin Zhang Siya Guo Wei Xiong Hu Xia Wenlong Liu Zhongli Pan Chandrasekar Venkitasamy |
| author_sort | Liming Zhao |
| collection | DOAJ |
| description | To develop an alternative pasteurization process for the spicy beef jerky (SBJ), it was treated with irradiation doses of 0, 0.5, 1.5, 3, 4, 6, and 8 kGy and the sensory attributes, texture properties, drip loss, and the protein biological efficiency were studied. The results showed that lightness, drip loss, and off-odor of SBJ increased, while the hardness, chewiness, gumminess, color preference, and taste of SBJ decreased with the increase in irradiation dose. This tendency was obvious as the irradiation dose increased to 6 kGy and 8 kGy. The possible reason for these quality changes might be due to the free radicals produced by irradiation. This speculation is supported by the decrease of the content of capsanthin and the increase of the content of TBARS of SBJ with the increase in irradiation dose. The plate counts of treated SBJ indicated that 4 kGy was suitable for pasteurization of SBJ. |
| format | Article |
| id | doaj-art-0fb20a177cbf43e0ab3be95df088a2a3 |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2017-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-0fb20a177cbf43e0ab3be95df088a2a32025-02-03T06:12:36ZengWileyJournal of Food Quality0146-94281745-45572017-01-01201710.1155/2017/10545231054523Effect of Irradiation on Quality of Vacuum-Packed Spicy Beef ChopsLiming Zhao0Yin Zhang1Siya Guo2Wei Xiong3Hu Xia4Wenlong Liu5Zhongli Pan6Chandrasekar Venkitasamy7Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu 610106, ChinaKey Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu 610106, ChinaKey Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu 610106, ChinaKey Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu 610106, ChinaKey Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu 610106, ChinaKey Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu 610106, ChinaDepartment of Biological and Agricultural Engineering, University of California, Davis, One Shields Avenue, Davis, CA 95616, USADepartment of Biological and Agricultural Engineering, University of California, Davis, One Shields Avenue, Davis, CA 95616, USATo develop an alternative pasteurization process for the spicy beef jerky (SBJ), it was treated with irradiation doses of 0, 0.5, 1.5, 3, 4, 6, and 8 kGy and the sensory attributes, texture properties, drip loss, and the protein biological efficiency were studied. The results showed that lightness, drip loss, and off-odor of SBJ increased, while the hardness, chewiness, gumminess, color preference, and taste of SBJ decreased with the increase in irradiation dose. This tendency was obvious as the irradiation dose increased to 6 kGy and 8 kGy. The possible reason for these quality changes might be due to the free radicals produced by irradiation. This speculation is supported by the decrease of the content of capsanthin and the increase of the content of TBARS of SBJ with the increase in irradiation dose. The plate counts of treated SBJ indicated that 4 kGy was suitable for pasteurization of SBJ.http://dx.doi.org/10.1155/2017/1054523 |
| spellingShingle | Liming Zhao Yin Zhang Siya Guo Wei Xiong Hu Xia Wenlong Liu Zhongli Pan Chandrasekar Venkitasamy Effect of Irradiation on Quality of Vacuum-Packed Spicy Beef Chops Journal of Food Quality |
| title | Effect of Irradiation on Quality of Vacuum-Packed Spicy Beef Chops |
| title_full | Effect of Irradiation on Quality of Vacuum-Packed Spicy Beef Chops |
| title_fullStr | Effect of Irradiation on Quality of Vacuum-Packed Spicy Beef Chops |
| title_full_unstemmed | Effect of Irradiation on Quality of Vacuum-Packed Spicy Beef Chops |
| title_short | Effect of Irradiation on Quality of Vacuum-Packed Spicy Beef Chops |
| title_sort | effect of irradiation on quality of vacuum packed spicy beef chops |
| url | http://dx.doi.org/10.1155/2017/1054523 |
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