Ruotai LIN 1, Shengrong GENG 1, Yangmin LIU 2, Liping WANG 2, Hong WANG3, Jinmu ZHANG1, Yuxia CHEN1, Ying XU4, Side YAO5 1 Institute for Radiation Processing, Hubei Academy of Agricultural Sciences, Wuhan 430064, China 2 Southern Yangtze University, Wuxi 214036, China 3 Institute of Quality Supervision, Inspection of Products of Hubei Province, Wuhan 430072, China 4 Institute of Hydrobiology, Chinese Academy of Sciences, Wuhan 430072, China 5 Shanghai Institute of Applied Physics, Chinese Academy of Sciences, Shanghai 201800, China
The purpose of this study was to lay a foundation on generation mechanisms and removal method of off-odor of irradiated meat products. Vacuum-package and refrigerated raw pork samples were irradiated with 60Co γ-rays. Off-odor volatiles from the irradiated pork samples were taken in by a vacuum system and were collected by a cooled vial in liquid nitrogen. At the same time, the source of off-odor generation was investigated. Main compositions of off-odor volatiles of the irradiated pork were analyzed with gas chromatograph mass spectrometry (GC-MS). The results showed that main compositions of the off-odor volatiles were dimethyl disulfide, dimethyl sulfide, dimethyl trisulfide, methanethiol and S-methyl thioacetate, and the off-odor volatiles came from sulfide-containing amino acid and thiamin of the irradiated pork. Sulfide-containing compounds increased with the dose in the range of 0-3 kGy, and decreased with the refrigeration time, but changed from different kinds of the package. The non-irradiated samples, however, contained just a little sulfide-containing compounds of dimethyl sulfide and vangardbt.
A study on the composition of off-odor volatiles in irradiated pork;
To explore the background and basis of the node document