Effects of ⁶⁰Co γ ray irradiation on sterilization and quality of sauced chicken claw

Authors

PENG Ling, (Institute of Nuclear Agricultural Science and Space Breeding, Hunan Academy of Agriculture Sciences, Changsha, Hunan 410125, China; Hunan Province Engineering Technology Research Center of Agricultural Biological Irradiation, Changsha, Hunan 410125, Chin
XU Yuanfang, (Institute of Nuclear Agricultural Science and Space Breeding, Hunan Academy of Agriculture Sciences, Changsha, Hunan 410125, China; Hunan Province Engineering Technology Research Center of Agricultural Biological Irradiation, Changsha, Hunan 410125, Chin
ZHANG Qiling, (Institute of Nuclear Agricultural Science and Space Breeding, Hunan Academy of Agriculture Sciences, Changsha, Hunan 410125, China; Hunan Province Engineering Technology Research Center of Agricultural Biological Irradiation, Changsha, Hunan 410125, Chin
ZHOU Yiji, (Institute of Nuclear Agricultural Science and Space Breeding, Hunan Academy of Agriculture Sciences, Changsha, Hunan 410125, China; Hunan Province Engineering Technology Research Center of Agricultural Biological Irradiation, Changsha, Hunan 410125, Chin
MAO Qingxiu, Hunan Grain Group Co., Ltd., Changsha, Hunan 410012, China
LI Wenge, (Institute of Nuclear Agricultural Science and Space Breeding, Hunan Academy of Agriculture Sciences, Changsha, Hunan 410125, China; Hunan Province Engineering Technology Research Center of Agricultural Biological Irradiation, Changsha, Hunan 410125, Chin

Abstract

The effects of the ⁶⁰Co γ ray irradiation preservation on the sauced chicken claw were investigated by using different irradiation doses. The relationship was analyzed between the irradiation dose and the total bacterial count, nutrients, the composition of amino acids and fatty acids, AC, POV, TVB-N, nitrite as well as chroma. The results showed that the ⁶⁰Co γ ray irradiation was effective on sterilization, and while the sample was irradiated at the dose of 4.09 kGy, with the total bacterial count reduced to no more than 4.09 kGy. However, no significant effect of the ⁶⁰Co γ ray irradiation on the moisture content was found. The protein content changed slightly before and after irradiation, while no correlation with the irradiation dose was detected. With the increasing of irradiation dose (P＜0.05), the fat content increased and then decreased, and it was significantly higher than that in the control group (P＜0.05) when 5.74 kGy. Though no significant changes in the contents of amino acids and fatty acids were found in the irradiated group, some new fatty acid components raised in all the irradiated groups. In the irradiated groups, the content of fatty acids in the irradiated group was significantly higher than that in the control (P＜0.05). In the 1.88 kGy group, TVB-N was lower than that in the control (P＜0.05), and higher than that in the control at 5.74 kGy (P ＜0.01). No significant change in a value at 0.00～4.09 kGy (P＞0.05) was found, but b value was significantly higher in all irradiated groups than in the control (P＜0.05), and reached a significant level at 5.74 kGy (P＜0.05). This study provided a reference for the establishment of irradiation sterilization technology and the application of irradiation technology in the industrialization of poultry meat products in China.

Publication Date

12-28-2017

First Page

110

Last Page

114,134

DOI

10.13652/j.issn.1003-5788.2017.12.022

Recommended Citation

Ling, PENG; Yuanfang, XU; Qiling, ZHANG; Yiji, ZHOU; Qingxiu, MAO; and Wenge, LI (2017) "Effects of ⁶⁰Co γ ray irradiation on sterilization and quality of sauced chicken claw," Food and Machinery: Vol. 33: Iss. 12, Article 22.
DOI: 10.13652/j.issn.1003-5788.2017.12.022
Available at: https://www.ifoodmm.cn/journal/vol33/iss12/22

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