Influence of Gamma Irradiation and Antioxidants on the Quality of Spicy Chicken Meat During Refrigerated Storage
Uloženo v:
| Vydáno v: | Food Science & Nutrition vol. 13, no. 9 (Sep 1, 2025) |
|---|---|
| Hlavní autor: | |
| Další autoři: | , , , |
| Vydáno: |
John Wiley & Sons, Inc.
|
| Témata: | |
| On-line přístup: | Citation/Abstract Full Text Full Text - PDF |
| Tagy: |
Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!
|
MARC
| LEADER | 00000nab a2200000uu 4500 | ||
|---|---|---|---|
| 001 | 3253954459 | ||
| 003 | UK-CbPIL | ||
| 022 | |a 2048-7177 | ||
| 024 | 7 | |a 10.1002/fsn3.70940 |2 doi | |
| 035 | |a 3253954459 | ||
| 045 | 0 | |b d20250901 | |
| 084 | |a 233132 |2 nlm | ||
| 100 | 1 | |a Li, Guolin |u Integrated Agricultural Development Research Institute, Guizhou Provincial Academy of Agricultural Sciences, Guiyang, China | |
| 245 | 1 | |a Influence of Gamma Irradiation and Antioxidants on the Quality of Spicy Chicken Meat During Refrigerated Storage | |
| 260 | |b John Wiley & Sons, Inc. |c Sep 1, 2025 | ||
| 513 | |a Journal Article | ||
| 520 | 3 | |a 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. | |
| 651 | 4 | |a China | |
| 653 | |a Aroma compounds | ||
| 653 | |a Food | ||
| 653 | |a Benzene | ||
| 653 | |a Meat products | ||
| 653 | |a Polyunsaturated fatty acids | ||
| 653 | |a Lipid peroxidation | ||
| 653 | |a Color fading | ||
| 653 | |a Meat | ||
| 653 | |a Antioxidants | ||
| 653 | |a Poultry | ||
| 653 | |a Esters | ||
| 653 | |a Alkenes | ||
| 653 | |a Gamma irradiation | ||
| 653 | |a Microorganisms | ||
| 653 | |a Volatile compounds | ||
| 653 | |a Tocopherol | ||
| 653 | |a Phytic acid | ||
| 653 | |a Chickens | ||
| 653 | |a Alcohols | ||
| 653 | |a Meat industry | ||
| 653 | |a Meat quality | ||
| 653 | |a Irradiation | ||
| 653 | |a Meat processing | ||
| 653 | |a Fatty acids | ||
| 653 | |a Antibacterial activity | ||
| 653 | |a Polyphenols | ||
| 653 | |a Oxidation | ||
| 653 | |a Lipids | ||
| 653 | |a Vitamin E | ||
| 653 | |a Cold storage | ||
| 653 | |a Odor | ||
| 653 | |a Odors | ||
| 653 | |a Glutathione | ||
| 653 | |a γ Radiation | ||
| 653 | |a Economic | ||
| 653 | |a Environmental | ||
| 700 | 1 | |a Lin, Ping |u Integrated Agricultural Development Research Institute, Guizhou Provincial Academy of Agricultural Sciences, Guiyang, China | |
| 700 | 1 | |a He, Yangbo |u Integrated Agricultural Development Research Institute, Guizhou Provincial Academy of Agricultural Sciences, Guiyang, China | |
| 700 | 1 | |a Liu, Zhihui |u Guizhou Jinnong Irradiation Technology co., Ltd, Guiyang, China | |
| 700 | 1 | |a Li, Yongfu |u Integrated Agricultural Development Research Institute, Guizhou Provincial Academy of Agricultural Sciences, Guiyang, China | |
| 773 | 0 | |t Food Science & Nutrition |g vol. 13, no. 9 (Sep 1, 2025) | |
| 786 | 0 | |d ProQuest |t Health & Medical Collection | |
| 856 | 4 | 1 | |3 Citation/Abstract |u https://www.proquest.com/docview/3253954459/abstract/embedded/L8HZQI7Z43R0LA5T?source=fedsrch |
| 856 | 4 | 0 | |3 Full Text |u https://www.proquest.com/docview/3253954459/fulltext/embedded/L8HZQI7Z43R0LA5T?source=fedsrch |
| 856 | 4 | 0 | |3 Full Text - PDF |u https://www.proquest.com/docview/3253954459/fulltextPDF/embedded/L8HZQI7Z43R0LA5T?source=fedsrch |