Department of Animal Science, Iowa State University, Ames, IA 50011-3150, USA.
Meat Sci. 2011 Oct;89(2):202-8. doi: 10.1016/j.meatsci.2011.04.020. Epub 2011 May 1.
Irradiated raw ground beef had lower a*- and b*-values than nonirradiated ones regardless of garlic or onion treatment at 0 d. Irradiation increased TBARS values of control ground beef, but addition of 0.5% onion or 0.1% garlic+0.5% onion reduced oxidative changes during storage. Addition of garlic or onion greatly increased the amounts of sulfur compounds, but the increase was greater with garlic. With irradiation, the profiles and amounts of S-volatiles in raw ground beef changed significantly. However, the intensity of irradiation aroma in irradiated raw ground beef with garlic or onion was similar to that of the nonirradiated control. This indicated that some of the sulfur compounds unique to garlic or onion interacted with common sulfur compounds detected in irradiated meat and masked or changed the odor characteristics of irradiated raw ground beef. It was concluded that >0.5% onion or <0.01% garlic would be needed to mask or prevent irradiation aroma in irradiated raw ground beef.
无论是否用大蒜或洋葱处理，辐照生碎牛肉的 a*-和 b*-值均低于未辐照的碎牛肉。辐照会增加对照碎牛肉的 TBARS 值，但添加 0.5%的洋葱或 0.1%的大蒜+0.5%的洋葱可减少贮藏过程中的氧化变化。添加大蒜或洋葱会大大增加含硫化合物的含量，但添加大蒜的含量增加更大。辐照会显著改变生碎牛肉中 S-挥发性物质的图谱和含量。然而，添加大蒜或洋葱的辐照生碎牛肉的辐照香气的强度与未辐照的对照品相似。这表明，大蒜或洋葱特有的一些含硫化合物与辐照肉中检测到的常见含硫化合物相互作用，掩盖或改变了辐照生碎牛肉的气味特征。结论是，需要添加 >0.5%的洋葱或 <0.01%的大蒜才能掩盖或防止辐照生碎牛肉的辐照香气。
