PDF(Pubmed)
Abstract：
The effects of irradiation on meat constituents including water, proteins, and lipids are multifaceted. Irradiation leads to the decomposition of water molecules, resulting in the formation of free radicals that can have both positive and negative effects on meat quality and storage. Although irradiation reduces the number of microorganisms and extends the shelf life of meat by damaging microbial DNA and cell membranes, it can also accelerate the oxidation of lipids and proteins, particularly sulfur-containing amino acids and unsaturated fatty acids. With regard to proteins, irradiation affects both myofibrillar and sarcoplasmic proteins. Myofibrillar proteins, such as actin and myosin, can undergo depolymerization and fragmentation, thereby altering protein solubility and structure. Sarcoplasmic proteins, including myoglobin, undergo structural changes that can alter meat color. Collagen, which is crucial for meat toughness, can undergo an increase in solubility owing to irradiation-induced degradation. The lipid content and composition are also influenced by irradiation, with unsaturated fatty acids being particularly vulnerable to oxidation. This process can lead to changes in the lipid quality and the production of off-odors. However, the effects of irradiation on lipid oxidation may vary depending on factors such as irradiation dose and packaging method. In summary, while irradiation can have beneficial effects, such as microbial reduction and shelf-life extension, it can also lead to changes in meat properties that need to be carefully managed to maintain quality and consumer acceptability.
摘要：
辐照对肉成分包括水的影响，蛋白质，脂质是多方面的。辐照导致水分子分解,导致自由基的形成，可以对肉类品质和储存产生积极和消极的影响。尽管辐射通过破坏微生物DNA和细胞膜减少了微生物的数量并延长了肉的保质期，它还可以加速脂质和蛋白质的氧化，特别是含硫氨基酸和不饱和脂肪酸。关于蛋白质，照射影响肌原纤维和肌浆蛋白。肌原纤维蛋白，如肌动蛋白和肌球蛋白，可以进行解聚和碎裂，从而改变蛋白质的溶解度和结构。肌浆蛋白,包括肌红蛋白,经历结构变化，可以改变肉的颜色。胶原蛋白,这对肉的韧性至关重要，由于辐射诱导的降解，溶解度会增加。脂质含量和组成也受辐射的影响，不饱和脂肪酸特别容易被氧化。该过程可导致脂质质量的变化和异味的产生。然而,辐照对脂质氧化的影响可能因辐照剂量和包装方法等因素而异。总之,虽然辐照可以产生有益的效果，例如减少微生物和延长保质期，它还可能导致肉类特性的变化，需要仔细管理以保持质量和消费者的可接受性。
