Yao Bo, Zhang Dong, Wu Xinyu, He Ruiyan, Gao Hui, Chen Kailan, Xiang Dan, Tang Yong
College of Food and Bioengineering, Xihua University, Chengdu 610039, China.
Food Industry Collaborative Innovation Center, Xihua University, Chengdu 610039, China.
Food Chem X. 2024 May 14;22:101460. doi: 10.1016/j.fochx.2024.101460. eCollection 2024 Jun 30.
The effects of irradiation on pork quality characteristics were investigated by combining sensory experiments, pork color, TBARS, volatile components, and differential metabolites. Pork irradiated at a dose of 1 kGy received the highest sensory scores, whereas pork irradiated at doses of 3 and 5 kGy obtained lower sensory scores, particularly with regard to odor. Irradiation makes pork more ruddy and promotes fat oxidation, leading to increased * and TBARS values. The main volatile substances in irradiated pork were hydrocarbons, aldehydes, and alcohols, and hexanal, heptanal, and valeric acid were considered as important substances responsible for the generation of radiation-induced off-flavors. 65 differential metabolites were identified. l-pyroglutamic acid, l-glutamate, l-proline, fumarate acids, betaine, and l-anserine were considered as the main substances contributing to the differences in pork quality. In addition, metabolic pathways such as arginine biosynthesis, alanine, aspartate and glutamate metabolism were found to be considerably affected by irradiation.
通过结合感官实验、猪肉颜色、硫代巴比妥酸反应物（TBARS）、挥发性成分和差异代谢物，研究了辐照对猪肉品质特性的影响。剂量为1千戈瑞辐照的猪肉感官评分最高，而剂量为3千戈瑞和5千戈瑞辐照的猪肉感官评分较低，尤其是在气味方面。辐照使猪肉颜色更红，并促进脂肪氧化，导致*值和硫代巴比妥酸反应物（TBARS）值增加。辐照猪肉中的主要挥发性物质为烃类、醛类和醇类，己醛、庚醛和戊酸被认为是导致辐射异味产生的重要物质。鉴定出65种差异代谢物。L-焦谷氨酸、L-谷氨酸、L-脯氨酸、富马酸、甜菜碱和L-鹅肌肽被认为是造成猪肉品质差异的主要物质。此外，发现精氨酸生物合成、丙氨酸、天冬氨酸和谷氨酸代谢等代谢途径受到辐照的显著影响。
