文献类型：期刊文献

英文题名：Effect of electron beam irradiation on quality and protein nutrition values of spicy yak jerky

作者：Zhao, Liming[1,2];Zhang, Yin[1];Pan, Zhongli[3,4];Venkitasamy, Chandrasekar[3];Zhang, Longyi[1];Xiong, Wei[1];Guo, Siya[1];Xia, Hu[1];Liu, Wenlong[1]

机构：[1]Chengdu Univ, Key Lab Meat Proc Sichuan, Chengdu 610106, Sichuan, Peoples R China;[2]East China Univ Sci & Technol, R&D Ctr Separat & Extract Technol Fermentat Ind, State Key Lab Bioreactor Engn, Shanghai 200237, Peoples R China;[3]Univ Calif Davis, Dept Biol & Agr Engn, One Shields Ave, Davis, CA 95616 USA;[4]USDA ARS, Hlth Proc Foods Res Unit, Western Reg Res Ctr, 800 Buchanan St, Albany, CA 94710 USA

年份：2018

卷号：87

起止页码：1

外文期刊名：LWT-FOOD SCIENCE AND TECHNOLOGY

收录：;EI(收录号：20173504093573);WOS:【SCI-EXPANDED(收录号:WOS:000415769500001)】；

基金：The authors thank the financial support provided by the Education Department of Sichuan (17ZA0084), the Science and Technology Department of Sichuan Province (No. 2017JY0086), China Postdoctoral Science Foundation (No. 2017M612969) and the National Natural Science Foundation of China (No. 31501505).

语种：英文

外文关键词：Spicy yak jerky; Irradiation; Sensory attribute; Snack foods

摘要：To investigate the effect of electron beam irradiation on quality and protein nutrition values of spicy yak jerky (SYJ), irradiation doses of 0, 2, 5, 7 and 9 kGy were used to treat SYJ. The results showed that the color preference, taste, hardness, and gumminess of SYJ decreased with the increase in the irradiation dose, while the drip loss, off-odor of SYJ increased with increase in irradiation dose. Free radicals produced by electron beam irradiation might be the reason for these quality changes of SYJ. This is supported by the increase in the TBARS and decrease in the capsanthin content of SYJ with the increase in irradiation dose. Low dose of irradiation didn't result in obvious changes of the protein biological value of SYJ, but an irradiation dose of 9 kGy led to significant (P < 0.05) decrease of biological efficiency of protein in SYJ. (C) 2017 Elsevier Ltd. All rights reserved.