Lacroix, Monique 
ORCID: https://orcid.org/0000-0002-2042-4033; Smoragiewicz, Wanda; Jobin, Michele; Latreille, Benoît et Krzystyniak, Krzysztof
(2000).
Protein quality and microbiological changes in aerobically- or vacuum-packaged, irradiated fresh pork loins
Meat Science
, vol. 56
, nº 1.
pp. 31-39.
DOI: 10.1016/S0309-1740(00)00016-4.
Résumé
The effect of gamma-irradiation on the physicochemical, organoleptic and microbiological properties of pork was studied, during 43 days of storage at 4 +/- 1 degrees C. Irradiation treatments were carried out under air or vacuum packaging on fresh pork loins at a dose of 6 kGy, at two different dose rates: 2 kGy/h and 20 kGy/h. The loins were evaluated for protein sulphydryl content and emulsifying capacity, surface hydrophobicity of proteins and sensorial evaluation. Regardless of the type of packaging and dose rate of irradiation, all irradiated pork samples were effectively prevented from bacterial spoilage for at least 43 days. Meat redness and texture of irradiated loins were relatively well preserved during the storage period, especially when samples were stored under vacuum. Overall. the physicochemical and organoleptic changes in pork loins appeared to be relatively little affected by the 6 key dose. No marked changes in emulsifying capacity and protein sulphydryl content of proteins were noted throughout the storage period. However, the hydrophobicity was reduced (P less than or equal to 0.05) by the faster dose rate of irradiation and by longer storage.
| Type de document: | Article |
|---|---|
| Mots-clés libres: | Gamma-irradiation; Vacuum packaging; Dose rate of irradiation; Bacterial spoilage of meat; Physicochemical properties; Food preservation |
| Centre: | Centre INRS-Institut Armand Frappier |
| Date de dépôt: | 11 avr. 2025 12:57 |
| Dernière modification: | 11 avr. 2025 12:57 |
| URI: | https://espace.inrs.ca/id/eprint/14831 |
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