Effect of gamma irradiation on microbial growth, physicochemical properties, and non-volatile flavour of chicken sausages during storage

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY International Journal of Food Science & Technology Pub Date : 2024-01-21 DOI:10.1111/ijfs.16932

Yun You, Xiaoxia Huang, Sili Xiao, Xiaoqi Zhuang, Qiaoyu Liu, Xianjun Zeng, Xianling Wei, Xiaofang Zeng, Hao Dong

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Abstract

Effects of ⁶⁰Co-γ ray irradiation on physicochemical properties and non-volatile flavour changes of chicken sausage during storage were investigated. Gamma irradiation at high doses effectively inhibited microbial growth and retarded physicochemical deterioration of chicken sausages throughout the storage period. The total fatty acid, saturated, and polyunsaturated fatty acids increased and decreased with increasing irradiation dose. In contrast, the monounsaturated acid content decreased with increasing irradiation dose. The free amino acid content exhibited a reduction of 4.27% following irradiation at a dose of 6 kGy and this decrease was further intensified during storage. Tartaric acid and pyruvate were chicken sausage's main organic acids and the most important taste-active compounds. The irradiation dose had no significant effect on the organic acid content of chicken sausages, which continued to decrease during storage. The degradation products of nucleotides in irradiated chicken sausages demonstrated a noteworthy reduction in AMP and IMP, with no significant alterations observed in the remaining products. Thus, appropriate irradiation treatment (3 kGy) could effectively prolong the shelf life of chicken sausages without affecting their overall quality and had no adverse effects on the non-volatile flavour compounds.

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伽马辐照对贮藏期间鸡肉香肠的微生物生长、理化特性和非挥发性风味的影响

研究了 60Co-γ 射线辐照对贮藏期间鸡肉香肠理化特性和非挥发性风味变化的影响。高剂量的伽马射线辐照有效抑制了微生物的生长，并延缓了鸡肉香肠在整个贮藏期间的理化劣变。总脂肪酸、饱和脂肪酸和多不饱和脂肪酸随辐照剂量的增加而增加，随辐照剂量的增加而减少。相反，单不饱和脂肪酸含量随着辐照剂量的增加而减少。辐照剂量为 6 kGy 时，游离氨基酸含量减少了 4.27%，这种减少在贮藏期间进一步加剧。酒石酸和丙酮酸是鸡肉香肠的主要有机酸，也是最重要的味觉活性化合物。辐照剂量对鸡肉香肠的有机酸含量没有明显影响，但在贮藏过程中含量持续下降。辐照鸡肉香肠中核苷酸的降解产物显示，AMP 和 IMP 显著减少，其余产物没有明显变化。因此，适当的辐照处理（3 kGy）可有效延长鸡肉香肠的保质期，而不会影响其整体质量，也不会对非挥发性风味化合物产生不利影响。

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来源期刊

International Journal of Food Science & Technology 工程技术-食品科技

CiteScore

5.80

自引率

9.10%

发文量

655

审稿时长

2.9 months

期刊介绍： The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.