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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #346051

Research Project: New Sustainable Processing Technologies to Produce Healthy, Value-Added Foods from Specialty Crops

Location: Healthy Processed Foods Research

Title: Effect of electron beam irradiation on quality and protein nutrition values of spicy yak jerky

Author
item Zhao, Liming - Chengdu University
item Zhang, Yin - Chengdu University
item Pan, Zhongli
item Venkitasamy, Chandrasekar - University Of California, Davis
item Zhang, Longyi - Chengdu University
item Xiong, Wei - Chengdu University
item Guo, Siya - Chengdu University
item Xia, Hu - Chengdu University
item Liu, Wenlong - Chengdu University

Submitted to: LWT - Food Science and Technology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 1/19/2018
Publication Date: 3/10/2018
Citation: Zhao, L., Zhang, Y., Pan, Z., Venkitasamy, C., Zhang, L., Xiong, W., Guo, S., Xia, H., Liu, W. 2018. Effect of electron beam irradiation on quality and protein nutrition values of spicy yak jerky. LWT - Food Science and Technology. 227:51-57.

Interpretive Summary: Irradiation has been considered as an effective method to remove micro-organisms, which cause food spoilage, and to eliminate disease- causing pathogenic organisms in foods. However, fewer investigations have been done on the effect of ionizing irradiation on quality and protein nutrition values of spicy yak jerky (SYJ). The objective of this research was to investigate the effect of electron beam irradiation treatment on quality and protein nutrition values of SYJ. In this study, the 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. 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.

Technical Abstract: 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.