电子束辐射对死后老化过程中肉质量的影响
Xin Wang1, Linya Wang1, Jiangtao Yu2
1College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
Food chemistry
|March 22, 2025
概括
电子束辐射通过降低pH值和增强颜色来改善胸的柔软性和质量. 这一过程调节了亡途径,使肉变得更柔软.
科学领域:
- 食品科学 食品科学 食品科学
- 肉类科学 肉科学
- 辐射技术 辐射技术
背景情况:
- 尸体死后的老化会影响肉质.
- 电子束辐射是一种食品保存和修饰的方法.
研究的目的:
- 为了评估电子束辐射对新鲜乳品质量在老化过程中的影响.
- 调查辐射影响肉类柔软性的机制.
主要方法:
- 的乳房样本在0,4和8kGy时被辐射.
- 质量属性 (pH,持水能力,颜色,剪切力,MFI) 在5天的老化过程中进行了评估.
- 使用RT-qPCR和西部涂抹分析了与亡相关的途径.
主要成果:
- 照射降低了pH值和保持水分的能力,但改善了颜色 (增加了a*,减少了L*和b*值) 和氧化球蛋白含量.
- 电子束辐射显著降低了剪切力,并增加了肌纤维细胞碎片化指数 (MFI),导致增强的柔软性.
- 辐射通过线粒体,死亡受体和ER应激通路调节了亡,影响了肉的柔软性.
结论:
- 电子束辐射有效地改善了胸的柔软性和颜色,pH值和水分等质量属性.
- 该机制涉及在死后衰老期间调节亡途径.
- 辐射是一种有前途的方法,可以增强胸肉的感觉和物理特性.
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