γ射线、电子束和X射线辐照对用盐溶性猪肉蛋白制备的热诱导凝胶理化性质的影响。
Effects of gamma-ray, electron-beam, and X-ray irradiation on physicochemical properties of heat-induced gel prepared with salt-soluble pork protein.
作者信息
Kim Hyun-Wook, Kim Yuan H Brad, Hwang Ko-Eun, Kim Tae-Kyung, Jeon Ki-Hong, Kim Young-Boong, Choi Yun-Sang
机构信息
1Meat Science and Muscle Biology Lab, Purdue University, West Lafayette, IN 47907 USA.
Food Processing Research Center, Korean Food Research Institute, Seongnam, 13539 Korea.
出版信息
Food Sci Biotechnol. 2017 Jul 13;26(4):955-958. doi: 10.1007/s10068-017-0147-6. eCollection 2017.
The objective of this study was to investigate the physicochemical and textural properties of heat-induced gels prepared with pork muscles irradiated with gamma rays, electron beams, and X-rays. Pork muscles were irradiated at 5 kGy using the different irradiation sources, and heat-induced gels were prepared from the irradiated pork muscles at a protein concentration of 5 mg/mL. Each irradiation treatment produced lower water-holding capacity, protein solubility, apparent viscosity, hardness, springiness, cohesiveness, gumminess, and chewiness than the control gel prepared with non-irradiated pork muscle ( < 0.05). In addition, gamma irradiation was more influential than electron or X-ray irradiation on the negative impacts on water-holding capacity and texture of heat-induced gels. Therefore, this study suggests that the irradiation source could be one of the significant factors affecting gelling properties of irradiated meat.
本研究的目的是调查用伽马射线、电子束和X射线辐照的猪肉肌肉制备的热诱导凝胶的物理化学和质地特性。使用不同的辐照源在5千戈瑞剂量下对猪肉肌肉进行辐照，并以5毫克/毫升的蛋白质浓度从辐照后的猪肉肌肉中制备热诱导凝胶。与用未辐照猪肉肌肉制备的对照凝胶相比，每种辐照处理产生的持水能力、蛋白质溶解度、表观粘度、硬度、弹性、内聚性、胶粘性和咀嚼性均较低（P<0.05）。此外，伽马辐照对热诱导凝胶的持水能力和质地的负面影响比电子或X射线辐照更显著。因此，本研究表明辐照源可能是影响辐照肉凝胶特性的重要因素之一。
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