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Effect of electron beam irradiation on the quality of chicken during post-mortem ageing
Xin Wang1, Linya Wang1, Jiangtao Yu2
1College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
Abstract:
The effects of electron beam irradiation (0, 4, and 8 kGy) on the quality of fresh chicken breast muscle during post-mortem ageing (0, 1, 3, and 5 days) were evaluated. The results suggested that the pH value and water-holding capacity of the chicken breast muscle were reduced, and the water was migrated. The color of the chicken breast muscle improved after irradiation, with decreased in L* and b* values and increased in a* values and oxymyoglobin content. Furthermore, irradiation significantly lowered shear force, raised the myofibrillar fragmentation index (MFI), and enhanced chicken breast tenderness. RT-qPCR and western blotting analyses showed that electron beam irradiation influenced the tenderness of chicken breast muscle by regulating apoptosis through mitochondrial, death receptor, and ERS pathways during post-mortem ageing. In conclusion, these results suggested that electron beam irradiation improved tenderness through apoptosis and changed chicken breast quality (such as color, pH, and moisture).
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