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Quality and stability evaluation of Guizhou spicy chicken treated with gamma irradiation during the storage period

文献类型： 外文期刊

作者： Li, Guolin 1 ; Lin, Ping 1 ; Li, Yongfu 1 ; He, Yangbo 1 ; Liu, Zhihui 2 ;

作者机构： 1.Guizhou Prov Acad Agr Sci, Integrated Agr Dev Res Inst, Guiyang, Peoples R China

2.Guizhou Jinnong Irradiat Technol Co Ltd, Guiyang, Peoples R China

3.Guizhou Acad Agr Sci, Integrated Agr Dev Res Inst, Guiyang 550006, Peoples R China

关键词： chicken meat; physicochemical properties; quality; gamma-Irradiation

期刊名称：FOOD SCIENCE & NUTRITION （ 影响因子：3.9； 五年影响因子：4.1 ）

ISSN： 2048-7177

年卷期： 2023 年 11 卷 4 期

页码：

收录情况： SCI

摘要： Irradiation has become a mature processing approach for the quality control of many agricultural products. The effects of gamma irradiation at four different doses (2, 4, 6, and 8 kGy) on microbial quality, Hunter's parameter, lipid oxidation, hydrolyzed amino acids (HAAs), and flavor in spicy chicken were investigated. After treatment, all samples were stored at 4?. The microbiological results showed that the total viable bacteria (TVB) and total coliform count (TCC) were significantly decreased dose dependently. Values of delta a*, & UDelta;b*, and delta E* of the irradiated specimens were lower compared with the control samples, whereas the delta L* of the irradiated specimens was higher compared with the controls. The peroxide value (POV) was increased by dose augmentation. Contents of HAAs were gradually decreased in both irradiated and control groups. The odor was affected by both doses of irradiation and storage time. Hence, we conclude that irradiation at a dose of 4.0 kGy barely affected physicochemical properties during storage and extended the shelf life of spicy chicken. This approach could be an alternative to control the quality of spicy chicken during storage.

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