Effect of d-glucose on the chemical characteristics and irradiation off-odor performance in porcine meat emulsion system. (November 2020) - Li, Chengliang
Abstract: In present study, using gamma-ray irradiation at dose of 0 kGy and 3 kGy, the effect of D-glucose on off-odor performance in porcine muscle protein emulsions was monitored by determining lipid oxidation, protein oxidation events, profile of free amino acids and volatile compounds. Results showed that sarcoplasmic emulsion produced more off-odor substances than myofibrillar emulsion after irradiation, including sulfides, benzene derivatives and benzaldehyde. 3 kGy irradiation significantly increased TBARS and protein-bound carbonyls amount in sarcoplasmic emulsion ( P < 0.05). Furthermore, the protein-bound carbonyls and Schiff base formation in sarcoplasmic emulsion exhibited a glucose-responsive increase following irradiation ( P < 0.05) rather than in myofibrillar emulsion. Multivariate analysis further proposed that formation of benzaldehyde during irradiation required the cooperation of lipid peroxidation interfaced with sarcoplasmic components and glucose even facilitated such process. However, unlike sarcoplasmic emulsion, myofibrillar proteolysis in presence of glucose was less impaired upon irradiation probably owing to a more moderate protein carbonylation. Highlights: Sulfides and benzaldehyde were key off-odor of irradiated porcine meat emulsions. Benzaldehyde formation was glucose-responsive in pork emulsions irradiated at 3 kGy. Glucose favored the carbonylation of sarcoplasmic components during 3 kGy irradiation. Schiff-base products in irradiated porcine meat emulsion can be regulated by glucose. The oxidized/hydrolyzed pattern of irradiated porcine meat emulsion were discriminated.