Effect of irradiation on volatile compound profiles and lipid oxidation in chicken powder seasoning

文献类型： 外文期刊

第一作者： Zheng, Qi

作者： Zheng, Qi;Wang, Haihong;Yue, Ling;Yan, Weiqiang;Chen, Zhijun;Qi, Wenyuan;Kong, Qiulian;Guo, Hongxia

作者机构：

关键词： Chicken powder seasoning; Irradiation; Off-odor; Volatile compounds; Lipid oxidation

期刊名称：RADIATION PHYSICS AND CHEMISTRY （ 影响因子：2.776； 五年影响因子：2.725 ）

ISSN： 0969-806X

年卷期： 2022 年 191 卷

页码：

收录情况： SCI

摘要： The effects of two types of industrial irradiation sources (10 MeV electron beam (EB) and gamma ray (GR), irradiation at 4 kGy and 7 kGy, respectively) on off-odor, volatile compounds, and lipid oxidation in chicken powder seasoning were studied. Irradiation induced off-odor and lipid oxidation in a dose-dependent manner. EB was better than GR at the same dose, with less off-odor and lower peroxide value (POV) and thiobarbitunic acid reactive substance (TBARS) values. GC/MS analysis revealed the presence of 121 volatile compounds, including 113 in non-irradiated chicken powder seasoning followed by 98 in EB 4 kGy, 91 in EB 7 kGy, 80 in GR 4 kGy, and 76 in GR 7 kGy. Irradiation decreased terpenes and terpenoids, and increased aldehydes/alkenes and induced formation of E-1,8-dodecadiene, which correlated to increasing radiation dose. EB induced higher alkenes, terpenes, and terpenoids as well as lower aldehydes than GR at the same dose. In GR 7 kGy-irradiated chicken powder seasoning, 3-octen-2-one, 3,5-octadien-2-one, hexanal, and hexanoic acid were higher than other irradiation treatments. These results suggest that dose contributes to off-odor intensity, and EB has an advantage over GR for chicken powder seasoning irradiation, with more original volatile compounds, lower off-odor, and less lipid oxidation.

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