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| Effects of Electron Beam Irradiation on the Quality of Traditional Zhenba Smoked Cured Meat |
| WANG Tian, WU Ruixiao, YANG Chunjie, XI Linjie, LI Ziwei, DING Wu |
| College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China |
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Abstract This research was aimed to investigate the effect of electron beam irradiation at different doses (0–8 kGy) on the quality of traditional Zhenba smoked cured meat. The results showed that electron beam irradiation treatment could reduce the total bacterial count in smoked cured meat. The hardness decreased and the peroxide value and protein carbonyl content increased gradually with the increase of irradiation dose, reaching the highest level of 0.047 g/100 mg and 3.84 nmol/mg at 8 kGy, respectively. Irradiation at 2 kGy effectively reduced the total bacterial count while maintaining the color and texture as well as the degree of fat and protein oxidation, and the quality of the irradiated sample was better. The results of electronic nose detection showed that the overall flavor of the sample irradiated with 2 kGy was similar to that of the control group, which was consistent with the sensory evaluation results. All in all, the irradiation dose of 2 kGy is a suitable dose for smoked cured meat.
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2022, Vol. 36 
