Buchumschlag

Influence of Gamma Irradiation and Antioxidants on the Quality of Spicy Chicken Meat During Refrigerated Storage

Gespeichert in:
Veröffentlicht in:Food Science & Nutrition vol. 13, no. 9 (Sep 1, 2025)
1. Verfasser: Li, Guolin
Weitere Verfasser: Lin, Ping, He, Yangbo, Liu, Zhihui, Li, Yongfu
Veröffentlicht:
John Wiley & Sons, Inc.
Schlagworte:
China
Aroma compounds
Food
Benzene
Meat products
Polyunsaturated fatty acids
Lipid peroxidation
Color fading
Meat
Antioxidants
Poultry
Esters
Alkenes
Gamma irradiation
Microorganisms
Volatile compounds
Tocopherol
Phytic acid
Chickens
Alcohols
Meat industry
Meat quality
Irradiation
Meat processing
Fatty acids
Antibacterial activity
Polyphenols
Oxidation
Lipids
Vitamin E
Cold storage
Odor
Odors
Glutathione
γ Radiation
Economic
Environmental
Online-Zugang:Citation/Abstract
Full Text
Full Text - PDF
Tags: Tag hinzufügen
Keine Tags, Fügen Sie das erste Tag hinzu!
Abstract:ABSTRACT The effects of antioxidants on microbial quality, color, lipid oxidation, fatty acids, odor, and volatile compounds in irradiated spicy chicken were investigated. Chicken meat was treated with antioxidants (α‐tocopherol, phytic acid, tea polyphenols, and tertiary butydroquinone) and 4 kGy gamma irradiation. The results showed that the total viable bacteria (TVB) and total coliform count (TCC) were significantly decreased after irradiation, and the combination of four kinds of antioxidants had no direct antibacterial effect. However, the antioxidants significantly inhibited the color fading of chili oil and repressed the increase in the peroxide value (POV) in irradiated samples. The contents of monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs) in irradiated meat with antioxidants were significantly higher than those in samples without antioxidants. The E‐nose results indicate that the odor of the sample treated with irradiation and antioxidants was closer to that of the nonirradiated sample; in contrast, irradiated meat without antioxidants was distinguished from the others. Irradiation decreased the alcohols and esters, increased the alkenes, and induced the formation of 1,3‐bis(1,1‐dimethylethyl)‐benzene. Alkenes were abundant in irradiated meat with antioxidants after storage for 60 days. These results suggest that 4 kGy gamma irradiation combined with antioxidants would be an alternative way to control the negative effects during spicy chicken irradiation processing.
ISSN:2048-7177
DOI:10.1002/fsn3.70940
Quelle:Health & Medical Collection