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Exploring the formation mechanism of off-flavor of irradiated yak meat based on metabolomics
- Source :
- Food Chemistry: X, Vol 16, Iss , Pp 100494- (2022)
- Publication Year :
- 2022
- Publisher :
- Elsevier, 2022.
-
Abstract
- Irradiation's effects on quality, volatile compounds, and differential metabolites of yak meat were studied. Irradiation dose at 3 kGy had no effect on yak meat quality, however irradiation dose at 5 kGy resulted in yak meat quality deterioration as well as considerable irradiated off-flavors. And the level of the off-odor was strongly associated with the irradiation dose, and allyl methyl sulfide, octanal, nonanal, benzaldehyde, and 4-methylthiazole were all significant producers of off-odor. Meanwhile, with the increased of radiation dose, the amounts of cysteine, methionine, proline, linoleic acid, stearic acid changed obviously. The main generation pathway of irradiated off-flavors in yak meat were thought to be cysteine and methionine metabolism, and linoleic acid metabolism. The oxidative decomposition of sulfur-containing amino acids and unsaturated fatty acids may cause the off-flavor of irradiation yak meat. This research established a theoretical foundation for future control systems to prevent flavor quality alterations during irradiation preservation.
Details
- Language :
- English
- ISSN :
- 25901575
- Volume :
- 16
- Issue :
- 100494-
- Database :
- Directory of Open Access Journals
- Journal :
- Food Chemistry: X
- Publication Type :
- Academic Journal
- Accession number :
- edsdoj.006c60f4ac95438b8052c070dee67325
- Document Type :
- article
- Full Text :
- https://doi.org/10.1016/j.fochx.2022.100494