PDF(Pubmed)
Abstract：
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 a* 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.
摘要：
结合感官试验,研究了辐照对猪肉品质特性的影响,猪肉颜色,TBARS,挥发性成分,和不同的代谢物。以1kGy的剂量照射的猪肉获得了最高的感官评分，而以3和5kGy剂量照射的猪肉获得较低的感官评分，特别是关于气味。辐照使猪肉更红润，促进脂肪氧化，导致a*和TBARS值增加。辐照猪肉中的主要挥发性物质为碳氢化合物,醛类,和酒精，和己醛,庚醛,戊酸被认为是产生辐射诱导的异味的重要物质。鉴定了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-山丝氨酸被认为是导致猪肉品质差异的主要物质。此外,代谢途径，如精氨酸生物合成，丙氨酸,发现天门冬氨酸和谷氨酸的代谢受辐照的影响很大。
