Effect of Irradiation on Quality of Vacuum-Packed Spicy Beef Chops

المؤلفون المشاركون

Zhao, Liming
Zhang, Yin
Guo, Siya
Xiong, Wei
Xia, Hu
Liu, Wenlong
Pan, Zhongli
Venkitasamy, Chandrasekar

المصدر

Journal of Food Quality

العدد

المجلد 2017، العدد 2017 (31 ديسمبر/كانون الأول 2017)، ص ص. 1-8، 8ص.

الناشر

Hindawi Publishing Corporation

تاريخ النشر

2017-05-31

دولة النشر

مصر

عدد الصفحات

8

الملخص EN

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.

نمط استشهاد جمعية علماء النفس الأمريكية (APA)

Zhao, Liming& Zhang, Yin& Guo, Siya& Xiong, Wei& Xia, Hu& Liu, Wenlong…[et al.]. 2017. Effect of Irradiation on Quality of Vacuum-Packed Spicy Beef Chops. Journal of Food Quality،Vol. 2017, no. 2017, pp.1-8.
https://search.emarefa.net/detail/BIM-1175705

نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)

Zhao, Liming…[et al.]. Effect of Irradiation on Quality of Vacuum-Packed Spicy Beef Chops. Journal of Food Quality No. 2017 (2017), pp.1-8.
https://search.emarefa.net/detail/BIM-1175705

نمط استشهاد الجمعية الطبية الأمريكية (AMA)

Zhao, Liming& Zhang, Yin& Guo, Siya& Xiong, Wei& Xia, Hu& Liu, Wenlong…[et al.]. Effect of Irradiation on Quality of Vacuum-Packed Spicy Beef Chops. Journal of Food Quality. 2017. Vol. 2017, no. 2017, pp.1-8.
https://search.emarefa.net/detail/BIM-1175705

نوع البيانات

مقالات

لغة النص

الإنجليزية

الملاحظات

Includes bibliographical references

رقم السجل

BIM-1175705