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| Effect of Irradiation on the Storage Quality of Lemon-Flavored Boneless Chicken Feet |
| LAN Bifeng, SHEN Yongshan, WU Junshi, LI Xiangluan, MIAO Chengdu, ZHAO Wenhong |
| 1. Guangdong Industrial Co-60 Gamma Ray Application Engineering Technology Research Center, Guangzhou Furui High Energy Technology Co. Ltd., Guangzhou 511458, China; 2. College of Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China |
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Abstract This study investigated the effects of irradiation on the storage quality of lemon-flavored boneless chicken feet. The changes in total bacterial count, pH value, color parameters, thiobarbituric acid reactive substances (TBARs) value, peroxide value, free amino acid content and volatile flavor composition and content were analyzed in samples treated with different irradiation doses (0, 3, 6, 9, and 12 kGy). Results showed that irradiation effectively inhibited microbial growth in lemon-flavored chicken feet. The pH value and color were significantly affected by irradiation (P < 0.05). Moreover, irradiation accelerated lipid oxidation, resulting in a more pronounced increase in peroxide value and TBARs value during storage. At an irradiation dose of 6 kGy, the total free amino acid content and umami amino acid content were significantly higher than those at other irradiation doses (P < 0.05). The results of gas chromatography-mass spectrometry indicated that irradiation greatly affected the volatile flavor content of lemon-flavored chicken feet. The ester content was decreased with increasing irradiation dose. Overall, lemon-flavored chicken feet treated with a 6 kGy irradiation dose exhibited superior quality.
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2025, Vol. 39 
