Impact of electron-beam irradiation on the quality characteristics of raw ground beef

The aim of this study was to evaluate the effects of different irradiation doses (0–4.5 kGy) on the quality of raw ground beef. The results showed a significant increase in lipid oxidation and protein oxidation after irradiation, and color fading was observed only at 4.5 kGy irradiation. The increas...

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Bibliographic Details
Published in:Innovative food science & emerging technologies 2019-06, Vol.54, p.87-92
Main Authors: Feng, Xi, Jo, Cheorun, Nam, Ki Chang, Ahn, Dong U.
Format: Article
Language:English
Subjects:
Biogenic amines
Electronic tongue
Irradiation
Lipid and protein oxidation
Nucleotides
Volatile compounds
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Summary:The aim of this study was to evaluate the effects of different irradiation doses (0–4.5 kGy) on the quality of raw ground beef. The results showed a significant increase in lipid oxidation and protein oxidation after irradiation, and color fading was observed only at 4.5 kGy irradiation. The increasing spermidine did not trigger any food safety panic button in irradiated raw ground beef, but this issue should be taken into consideration in irradiated cured meat products. Electronic tongue detected higher saltiness in irradiated meat due to increased drip loss by irradiation. Due to the synergistic effect of saltiness on umami, an unexpected increase in umami taste was observed at 4.5 kGy. Dimethyl disulfide produced from the sulfur-containing amino acids, the major irradiation processing biomarker, was only detected at 4.5 kGy irradiation. Thus, electron beam irradiation
ISSN:1466-8564
1878-5522
DOI:10.1016/j.ifset.2019.03.010