Research Article Effect of Irradiation on Quality of Vacuum-Packed Spicy Beef Chops

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1 Hindawi Journal of Food Quality Volume 217, rtile ID , 8 pages Researh rtile Effet of Irradiation on Quality of Vauum-Paked Spiy Beef Chops Liming Zhao, 1,2 Yin Zhang, 1 Siya Guo, 1 Wei Xiong, 1 Hu Xia, 1 Wenlong Liu, 1 Zhongli Pan, 3,4 and Chandrasekar Venkitasamy 3 1 Key Laoratory of Meat Proessing of Sihuan, Chengdu University, Chengdu 6116, China 2 State Key Laoratory of Bioreator Engineering, R&D Center of Separation and Extration Tehnology in Fermentation Industry, East China University of Siene and Tehnology, Shanghai 2237, China 3 Department of Biologial and griultural Engineering, University of California, Davis, One Shields venue, Davis, C 95616, US 4 Healthy Proessed Foods Researh Unit, Western Regional Researh Center, USD-RS, 8 Buhanan St., lany, C 9471, US Correspondene should e addressed to Yin Zhang; zhangyin@du.edu.n Reeived 27 Feruary 217; Revised 12 pril 217; epted 24 pril 217; Pulished 31 May 217 ademi Editor: José. Beltrán Copyright 217 Liming Zhao et al. This is an open aess artile distriuted under the Creative Commons ttriution Liense, whih permits unrestrited use, distriution, and reprodution in any medium, provided the original work is properly ited. To develop an alternative pasteurization proess for the spiy eef jerky (SBJ), it was treated with irradiation doses of,.5, 1.5, 3, 4, 6, and 8 kgy and the sensory attriutes, texture properties, drip loss, and the protein iologial effiieny were studied. The results showed that lightness, drip loss, and off-odor of SBJ inreased, while the hardness, hewiness, gumminess, olor preferene, and taste of SBJ dereased with the inrease in irradiation dose. This tendeny was ovious as the irradiation dose inreased to 6 kgy and 8 kgy. The possile reason for these quality hanges might e due to the free radials produed y irradiation. This speulation is supported y the derease of the ontent of apsanthin and the inrease of the ontent of TBRS of SBJ with the inrease in irradiation dose. The plate ounts of treated SBJ indiated that 4 kgy was suitale for pasteurization of SBJ. 1. Introdution Spiy eef jerky (SBJ) is a popular meat produt in China, whih is eing onsumed or mostly eing estowed as a snak food. With the rapid development of tourism industry in China, more and more SBJ is sold as loal speialty with a huge market demand [1, 2]. In this situation, quality and food safety of SBJ eome very important. In order to extend shelf life of SBJ and to ensure food safety, the sterilization proess of SBJ reeived more attention [3]. Generally, steam proess (121.1 C,.355 MPa) is used as seondary or last sterilization step to treat SBJ after it was vauum paked [4, 5]. The steam proess is ath operation whih onsumes more energy and degrades the quality of meat produts [6, 7]. Therefore, new and alternative proesses are expeted to e developed for sterilization of SBJ. Irradiation has een onsidered as the est method for ontrol of pathogeni miroorganisms in meat and meat produts [8], whih also improves the safety of a wide range of produts and extends their useful life [9 13]. In 1997, the FD approved using irradiation to treat meat for ontrolling the disease ausing miroorganisms, suh as Esherihia Coli, Salmonella, Listeria and other food-orne pathogens [14]. Irradiation of food up to an overall dose of 1 kgy is aepted in several ountries for ommerial food proesses [15]. Reently, vauum-paked lam meat was irradiated to redue spoilage ateria [16]. Hams were irradiated using 6 Co gamma-ray at, 2.5, and 5 kgy to extend shelf life [17]. Wuxi meat gluten was irradiated for sterilization against aterial spoilage and to prolong shelf life [18]. However, fewer investigations on effet of irradiation on quality of SBJ were reported. Considering that the quality of meat produts is one of the major onerns for adopting irradiation of food produts [19], the ojetive of this researh was to investigate effet of irradiation on quality of SBJ.

2 2 Journal of Food Quality 2. Materials and Methods 2.1. Materials. Yak longissimus thorais musles (from 12th thorai verterae to 5th lumar verterae) were exised from the right side of arasses. It was frozen ( 18 C) and shipped within 4 hours to our laoratory from Chengdu Wutian Food Co., Ltd. Sterile polyester polyethylene (PET/Poly) ags (15 mm 2 mm, thikness.8 mm) were purhased from Chengdu Xin Shun Plasti Produts Co., Ltd. Media used for the miroiologial analyses were purhased from LandBridge Co., Ltd., Beijing, China. Capsoruin standard, trihloroaeti aid (TC), utylated hydroxytoluene (BHT), and thioarituri aid (TB) were purhased from Sinopharm Chemial Reagent Co. Ltd. (Shanghai, China). ll other hemials and solvents were of the highest ommerial grade and otained from Chengdu Changzheng Glass Co. Ltd. (Chengdu, China) 2.2. Methods Preparation of SBJ. The frozen yak meat was thawed in refrigerator (Haier BCD-46WDGZ, Qingdao, China) at to4 C for 24 h. The thawed yak meat was pretreated y removing any visile fat, tendon musle memrane, and the edge meat whose olor eomes white. The pretreated meat was washed with ie and running water at less than 1 Cfor 2htoremoveloodandtoreduesmell.Thewashedmeat was drained for 3 h at 4 to 8 C in the refrigerator (Haier BCD- 46WDGZ, Qingdao, China). Four kilograms of the washed yak meat was oiled in a pressure ooker (internal pressure 8 kpa, C) for 1 h. The oiled meat was slied into hops having length of 2 ± 1 mm, width of 1 ± 1 mm, and thikness of 5±1mm. The meat hops were stir-fried in soyean oil (Yihai Kerry Food Marketing Limited, Shanghai, China) with a massratioofmeatandoilof5:1at12 ± 3 Cfor5min and then mixed with meat and seasoning mixture in mass ratio of 1 :.425. The seasoning mixture is omposed of salt, monosodium glutamate (MSG), sugar, pepper powder, and Szehuan pepper orns in ratio of 14.29%, 7.14%, 57.14%, 1.71%, and 1.71%, respetively. The otained produt was divided into 2 equal parts. Eah part was pakaged with DZ- 5-2S doule hamer vauum paking mahine (Dajiang Mahinery Equipment Co., Ltd.) and sealed aseptially in polyethylene ags Irradiation. Pakaged SBJ samples were gammairradiated at Chengdu Xinjin Biohemial Engineering Researh Institute (Chengdu, China) inside a pakage irradiator (Gamma Cell 22, NORDION Intl. In., Ontario, Canada) with a 6 Co soure at a rate of 5 kgy/h at 12 ±.5 C. The dose was estalished using 5-mm diameter alanine dosimeters (Bruker Instruments, Rheinstetten, Germany). Theirradiationdosesinthisstudywere,.5,1.5,3,6,and 8 kgy and the atual doses were within ±.2 kgy of the target dose. fter irradiation, the SBJs were stored at 4 to 8 Cin refrigerator (Haier BCD-46WDGZ, Qingdao, China). ll analyses were arried out within one week Color nalysis. ColorofSBJwasmeasuredwiththe instrument and method reported y Zhang et al. [2] and Zhang et al. [21]. The pakaged SBJ samples were loaded on the sample tale. The height etween the sample tale andharge-oupleddevie(ccd)amerawasadjustedto 17 ± 5 mm, and a omputer was used to take images of the SBJ samples. The gathered images were saved in.jpg format withdoephotoshopcs4(doesystemsin.,sanjose, C). The digital image of SBJ samples was ut into length of 1 mm and width of 1 mm. Imread funtion in the software MTLB v7. (MathWorks, Natik, M) was used to input the digital image. The CIE L, a,and oordinates of SBJ sampleswerealulatedaordingtothedigitalimagesof SBJ samples. Color analyses were run in six repliates. L represents a perfet refleting diffuser and the value sope for L is etween and 1. Positive a value represents red and negative a value represents green. Positive value represents yellow and negative value represents lue Drip Loss. Drip loss of the SBJ samples was determined with image analysis method. The unopened SBJ pakage was fixed onto stainless tale and a BenQ S143 digital amera was used to take piture of the SBJ samples. The distane etween the amera and sample was fixed at 3 mm. ording to the pitures, the area of juie around the eef piees and the area of the eef piees were determined with doe roat XI Pro (doe, US). The drip loss (%) was alulated y S area of juie around the yak piees /S area of the yak piees Texture Profile. TextureprofileoftheSBJwasanalyzed using a texture analyzer, T-XT2i (Stale Miro Systems, Surrey, UK) aording to the method reported y Zhang et al. [22] with slight modifiation. SBJ samples were equilirated and the texture was measured at room temperature (25 3 C). t least nine SBJ hops (length of 2 mm, width of 1 mm, and thikness of 5 mm) were equilirated and evaluated at room temperature (25 3 C). The SBJ sample was axially ompressed to 3% of original height with speed of 2. mm/s y a P45 ylindrial plunger. Fore-time deformation urves were derived with a 25 kg load ell. Hardness (g), gumminess, and hewiness were determined Sensory nalysis. Sensory attriutes of the SBJ were analyzed aording to method of Kanatt et al. [23] and Khattak and Simpson [24]. The sensory attriutes were evaluated within one day after the irradiation treatment. Offodor, olor preferene, and taste of the SBJ were used as sensory indexes, and a 1-point numerial sale was adopted to indiate quality hanges. The sores were assigned: as for off-odor: : normal, 2: little smell, 4: slightly ovious, 6: ovious, 8: more ovious, and 1: extremely ovious; as for olor preferene, : extremely poor, 2: very poor, 4: poor, 6: aeptale, 8: good, and 1: exellent; as for taste, : normal, 2: little hanged, 4: slightly hanged, 6: poor, 8: very poor, and 1: extremely poor. Eah panelist reeived six oded samples (one nonirradiated and five irradiated samples; one at eah dose). ll the SBJ samples were tasted y 25 persons. Before tasting, the SBJ samples were kept in air for 1 h to let the

3 Journal of Food Quality 3 temperature of the samples e in equilirium with that of the environment. Eah panelist independently evaluated the SBJ samples Determination of Capsoruin. The ontent of apsoruin in the SBJs was determined with the method of Xu et al. [25] with slight modifiation. The SBJ sample was manually hoppedinto1mmandseparatedwith18-meshsieve.the hopped sample (2 g) was dissolved in 8 ml aetone at ph 9., extrated at 4 Cfor3h.Wavelengthasoraneof the aetone extrat was measured at 46 nm. The amount of apsoruin was alulated using the apsoruin standard urve. The ontent of the apsoruin was expressed as mg apsoruin per g of the SBJ Measurement of Lipid Oxidation. TBRS (Thioarituri id Reative Sustanes) produed from lipid oxidation were determined aording to the method used y lasnier et al. [26]. 4 g portion of eah SBJ sample was lended with 16 ml of 5% trihloroaeti aid (TC) and BHT (1 μg BHT/g of lipids). It was then filtered through Whatman filter (numer 4). The same amounts of the filtrate and.2 M TB were heated in a oiling water (95 C) ath for 3 min, and, after ooling the ontents, the asorane was measured at 532 nm. The amount of TBRS was expressed as mg malonaldehyde per kg of SBJ Miroial nalyses. Samples (25 g) in dupliate from the irradiated and nonirradiated ontrol athes were aseptially homogenized for 1 min with sterile saline (225 ml) in a Stomaher (Seward Medial, UK). ppropriate serial dilutions of the homogenate were arried out. Total plate ount (y pour plate method) was determined using Plate Count gar inuated at 3 Cfor48h.TheEsherihia oli was measured aording to ISO : 21 [27] and ISO : 21 [28] Statistial nalysis. nalysis of variane was performed and mean omparisons were run y Dunan s multiple range test using the SS system for Windows 9. (SS Institute, Cary, NC). Exel 21 was used to analyze the regression. ll experiments were repliated at least three times. 3. Results and Disussion 3.1. Effet of Irradiation on Color of SBJ. Colorofmeatproduts is an important quality attriute that diretly influenes onsumer s aeptane [29]. Effet of irradiation on olor of SBJ (Figure 1) indiated that lightness (L )ofsbjwas signifiantly (P <.5) inreased as the irradiation energy inreased to 6 kgy and 8 kgy. Similar result was reported as the dry-ured loins were irradiated [3]. Redness (a )of SBJ was signifiantly (P <.5) dereased as the irradiation energy inreased to 8 kgy. The redness of irradiated meat produts seems to hange differently with food ategory. The redness of hams [17], ooked pork sausage [31], and wrapped eef patties [32] was hanged similarly like SBJ when they were irradiated, ut the redness of dry-ured loins [3] and a, value d 㰀 a L d 㰀 d 㰀 d 㰀 Radiation energy (kgy) Figure 1: Effet of irradiation on olor of SBJ. L represents lightness; positive a value represents red; positive value represents yellow. Values are represented as mean ± SD. Signifiane was tested y Dunan Multiple Range Test at P <.5, and values with the same supersript were found not signifiantly different from eah other. raw turkey reast and thigh meats [33] was inreased as theirradiationdosewasinreased.valuesof (yellowness) of SBJ were not signifiantly (P >.5) hanged as the irradiation energy inreased. Similar phenomena appeared as vauum-paked lam meat was irradiated [16]. Irradiation an generate free radials and indue reations among food omponents [34], inluding oxidation of metals, oxidation/redution of aronyls to/from hydroxyl derivatives, and elimination of unsaturation onds [34 36]. These reations resulted in signifiant olor hange of meat [37 39]. The SBJ was a mixture of meat, soyean oil, salt, and spiyingredients.thefreeradialsproduedyirradiation led to hemial reations, suh as ferrous ions in heme oxidized to ferri iron, and apsanthin in pepper powder was deomposed into other hemials. These hemial reations might have resulted in the inrease of L,anddereaseofa with the inrease in irradiation energy. The olor of SBJ is urgundy. Yellowness (+ )isnottheprimaryolorofsbj. Therefore, hanged slightly ompared to a or L as SBJ was irradiated. This may e the possile reason that of SBJ was not signifiantly (P <.5) influened with the inrease in irradiation dose Effet of Irradiation on Drip Loss of SBJ. Effet of irradiation on drip loss of SBJ was shown in Figure 2. Data in Figure 2 indiated that the drip loss of SBJ irradiated with 3 kgy and 4 kgy was signifiantly (P <.5) higherthan those of SBJ irradiated with,.5, and 1.5 kgy. The drip loss of SBJ irradiated with 6 kgy was signifiantly (P <.5)higher than that of SBJ irradiated with 3 and 4 kgy and the drip loss of SBJ irradiated with 8 kgy was signifiantly (P <.5) higher than that of SBJ irradiated with 6 kgy. The drip loss of SBJ and the irradiation energy showed quadrati orrelation 㰀 㰀 B a 㰀 L value

4 4 Journal of Food Quality Drip loss (%) d d d Radiation energy (kgy) Figure 2: Effet of irradiation on drip loss of SBJ. Values are represented as mean ± SD. Signifiane was tested y Dunan Multiple Range Test at P <.5, and values with the same supersript were found not signifiantly different from eah other. (R 2 =.959). Similar tendeny appeared as the pork fillet [4] and pork loins were irradiated [41]. High drip loss means more fat oxidation and meat protein damage happened in irradiated meat produt [42, 43]. These hemial effets of irradiation result in reakage of texture anddereaseofwaterholdingapaityofmeatproduts[4]. The drip loss of SBJ in Figure 2 suggested that irradiation energy higher than 3 kgy resulted in signifiant (P <.5) damage to the quality of SBJ, and further quality degradation happened as the irradiation energy was inreased to 6 kgy and 8 kgy. This speulation is onsistent with the results in Figure 1, whih shows that L of SBJ was inreased and a of SBJ was dereased with the inrease in irradiation energy Effet of Irradiation on Textural Properties of SBJ. Effet of irradiation on texture properties of SBJ was shown in Figure 3. Data in Figure 3 indiated that the hardness, hewiness, and the gumminess of SBJ dereased signifiantly (P <.5) withtheinreaseinirradiationdose.thetextureproperties of SBJ and the irradiation energy showed quadrati orrelation. The oeffiient etween the irradiation energy with hardness, hewiness, and gumminess are R 2 hardness =.996, R 2 hewiness =.937, andr 2 gumminess =.994, respetively. Similar results were reported as pork loin was irradiated [44]. Irradiation resulted in hanges of texture and damage to meat proteins and oth of them eame more serious with irradiation energy inrease [34, 4]. This may e the possile reason that the hardness, the hewiness, and the gumminess of SBJ dereased with the inrease in irradiation dose. Textural properties are important to food produt development [45]. The results in Figure 3 suggest that proper irradiation energy dosage should e hosen as the irradiation proessisusedtopasteurizesbj Effet of Irradiation on Sensory ttriutes of SBJ. Effet of irradiation on sensory attriutes of SBJ was shown in Figure 4. The results (Figure 4) indiated that the olor a Hardness (g) 㰀 a 㰀 B B 㰀 CD 㰀 DE 㰀 BC CD d de DE EF ef f F Chewiness Gumminess Hardness C 㰀 Radiation ratio (kgy) E 㰀 Figure 3: Effet of irradiation on texture profile properties of SBJ. Values are represented as mean ± SD. Signifiane was tested y Dunan Multiple Range Test at P <.5, and values with the same supersript were found not signifiantly different from eah other. Color preferene, taste (ent) a D 㰀 a CD 㰀 a CD 㰀 B 㰀 B B d Radiation adsorption (kgy) Color preferene Taste Off-odor C 㰀 Figure 4: Effet of irradiation on sensory attriutes of SBJ. Values are represented as mean ± SD. Signifiane was tested y Dunan Multiple Range Test at P <.5, and values with the same supersript were found not signifiantly different from eah other. preferene of SBJ dereased signifiantly (P <.5) as the irradiation dose inreased to 6 kgy and 8 kgy and the taste of SBJ dereased signifiantly (P <.5) as the irradiation dose inreasedto4kgy,6kgy,and8kgy.therewassignifiant (P <.5) off-odor as the SBJ was irradiated with 4 kgy, 6 kgy, and 8 kgy, respetively. Similar olor and off-odor hanges were reported as the Jinluo ham was irradiated with 6 Co [17]. The sensory quality hanges in Figure 4 are onsistent with the onlusion of hn et al. [46] and Smulders 㰀 B 㰀 Gumminess, hewiness 2 Off-odor (ent)

5 Journal of Food Quality 5 Content of apsanthin (mg/g) a a a a a Content of TBRS (mg/kg) d a a.6 Control Radiation adsorption (kgy) Figure 5: Effet of irradiation on apsanthin of SBJ. Values are represented as mean ± SD. Signifiane was tested y Dunan Multiple Range Test at P <.5, and values with the same supersript were found not signifiantly different from eah other Radiation adsorption (kgy) Figure 6: Effet of irradiation on lipid oxidation of SBJ. Values are represented as mean ± SD. Signifiane was tested y Dunan Multiple Range Test at P <.5, and values with the same supersript were found not signifiantly different from eah other. et al. [47] that low dose irradiation did not ause remarkale sensory hanges for the majority of foods, ut dosage higher than 5 kgy resulted in marked sensory quality hange, suh as foreign smell and getting rown. Free radial reation indued y irradiation might have resulted in the olor hange, lipid oxidation, and generation of off-odor [48]. Different explanations were provided for the development of off-odor. Gray et al. [49] thought lipid oxidation is one of the primary mehanisms of quality deterioration in meat produts. Du et al. [19] thought oth the reakdown produts of lipid oxidation and sulfur-ontaining volatiles were responsile for irradiation odor of meat [5]. Buthnetal.[51]thoughtthemajorontriutorofoffodor in irradiated meat was not lipid oxidation, ut radiolyti reakdown of sulfur-ontaining amino aids. s onsumer s response to sensory hanges of the irradiated meat and meat produts are quite negative [19, 48], irradiation energy lower than 6 kgy should e used to sterilize SBJ. 3.5.EffetofIrradiationonContentofCapsanthininSBJ. The ontentofapsanthininsbjwasshowninfigure5.thedata (Figure 5) indiated that no signifiant (P >.5) hange was oserved as SBJ was treated with low dose radiation (.5, 1.5, 3, and 4 kgy), ut the ontent of apsanthin dereased signifiantly (P <.5)asSBJwastreatedwithdosesof6kGy and 8 kgy. This result is onsistent with the hanges of a value of SBJ in Figure 1. Capsanthin is the major pigment of red pepper. It makes the pepper powder look red and endowed SBJ with the eautiful red olor. There are 11 unsaturated onds in the apsanthin. Irradiation indued free radial reation may result in the unsaturated onds in the apsanthin eing partially roken down [19, 48]. This may e the possile reason for the derease of the apsanthin ontent and a of SBJ, as it was treated with 6 kgy and 8 kgy irradiation Effet of Irradiation on Lipid Oxidation of SBJ. TBRS is highly related to lipid oxidation, the amount of volatile sustanes, and the sensory quality of meat produts [51]. Irradiation inreases TBRS values in meats [39, 52]. Higher TBRS suggests more lipid oxidation happened, more volatile sustanes were produed, and the sensory quality of meat produts dereased [53]. The TBRS of SBJ in Figure 6 indiated that TBRS of SBJ inreased with the inrease in irradiation dose. Similar phenomena happened as ooked ground eef was irradiated [54]. The inreases of TBRS of SBJ in Figure 6 are onsistent with the off-odor of SBJ as in Figure 4, and oth of them inreased as the irradiation energy was inreased. The hemial hanges in irradiated meat are initiated y the free radials [3, 46], whih was generated y water moleules in musle tissues or in meat produts as irradiated [52]. Free radials have strong oxidation aility and it an indue many autooxidizing and hydrolyti reations [55]. Lipid is the most sensitive food omponent to free radials [24, 56]. The inrease of TBRS with irradiation dose inrease in Figure 6 suggested more free radials were produed.thesefreeradialsattakedlipids,proteins,amino aids, and so forth [57] and thus resulted in undesired organolepti hanges and inrease in the off-odor of meat produts [51, 58]. Therefore, the results of irradiation on ontent of TBRS further supported the inrease in off-odor of SBJ, derease in the olor preferene and taste, and the redution in ontent of the apsanthin with the inrease of the irradiation dose Effet of Irradiation on Miroorganism of SBJ. The hanges of plate ounts of aeroi ateria and Esherihia oli in SBJ samples after irradiation were shown in Tale 1. The data in Tale 1 indiated that the plate ounts of the aeroi ateria and Esherihia oli dereased with the inrease of irradiation dose. ording to the hygieni standard of China forookedmeatproduts[59],theplateountsofaeroi ateria dereased to less than 1 4 CFU/g, and Esherihia oli dereased to less than 3 MPN/1 g are safe to eat.

6 6 Journal of Food Quality Tale 1: Plate ounts of aeroi ateria and Esherihia oli in the SBJ after irradiation. Irradiation dose (kgy) Counts of aeroi ateria (CFU/g) <1 <1 Counts of Esherihia oli (MPN/1 g) 24 3 <3 <3 <3 <3 <3 Therefore, irradiation dose of 4. kgy is enough for killing aeroi ateria (77 CFU/g < 1 4 CFU/g) and Esherihia oli (<3 MPN/1 g) in the SBJ. Given the purpose of irradiation is to pasteurize and improve the quality of the SBJ, omining the drip loss, the texture, and the sensory attriutes of SBJ hanged as the irradiation energy was inreased. The irradiation energy should not e higher than 6 kgy as the irradiation method is used to sterilize SBJ. 4. Conlusions The lightness, drip loss, and off-odor of SBJ inreased while the hardness, hewiness, gumminess, sensory olor, and taste of SBJ were dereased with the inrease in irradiation dose. This tendeny was more ovious as the irradiation dose was inreased to 6 kgy and 8 kgy. The possile reason for these quality hanges might e free radials produed y irradiation. This speulation is supported y derease of the ontent of apsanthin and inrease of TBRS in SBJ with the inrease in irradiation dose. The plate ounts of SBJ indiated that irradiation dose of 4 kgy was enough for pasteurization of SBJ. Considering other quality hanges, irradiation dose etween 4 kgy and 6 kgy is reommended for treating SBJ. dditional Points Pratial ppliation. SBJ is a typial snak meat produt, whih requires pasteurization to improve quality, shelf life, and food safety. Currently, sterilization of SBJ is performed using steam whih is a umersome proess with high energy usage. Irradiation is onsidered as the est method for ontrol of pathogeni miroorganisms in meat and meat produts. To investigate feasiility of using irradiation to treat SBJ, it was treated with irradiation and the quality was analyzed. 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