Study On Quality Characteristics And The Influence Factors Of Cooked Pork By Irradiation And Storage

Irradiation is a new technique and has expansive applied foreground in the aspect of food preservation. According to radialization,the shelf life of cooked meat can prolong virtually, however, radialization bring on some problem,such as the lipid oxidation.So,in this paper, the quality of irradiated cooked pork and some influence factors of irradiated cooked pork were researched.The content of study as follows:The different irradiation doses had obvious effect on the quality of irradiated cooked pork.Cooked pork was irradiated with 0～7kGy and preserved at 4℃,besides,the diversity of bacteria quantity, TBA value, sensory quality were analyzed.The results as follows:(1)The bacteria quantity could depress and quality could improve with definite radiation dose.At low temperature and vacuum ,it could conserve for 2 month with low radiation dose(3 and 4 kGy),for more than 2 month with high dose(6 and 7 kGy).(2)Along with the irradiation dose was increased and preserve time was extended,the TBA value of cooked pork increased obviously and the smell of lipid oxidation was enhanced. It is showed that irradiation could accelerate the lipid oxidation and depress the quality of cooked pork.Some influence factors and its combination were used to improve the quality of irradiated cooked pork and restrain the lipid oxidation.Preserve temperature, package, wrapper, antioxidant were screened, and the differences of cooked pork between physics and chemistry factor and sensory quality were analyzed.The results were showed :(1)The irradiated cooked pork by 6kGy was preserved at 4℃,20℃and 37℃.When cooked pork was conserved at 4℃,its value of TBA,POV and sensory quality were better than conserved at 20℃and 37℃.Especially, while the cooked pork was preserved at 37℃,its value of TBA,POV was highest because of the severe lipid oxidation and also had severe smell of irradiation.(2)Irradiated cooked pork was preserved with three different package(common package, gas package, vacuum package).it was showed the value of TBA ,POV and sensory quality of cooked pork with vacuum package were better than other two packages.The quality of cooked pork with common package was worst.(3)Irradiated cooked pork was conserved, with three different wrapper(polyethylene pack, polyester pack, aluminum foil pack).the value of TBA,POV of cooked pork with aluminum foil package was better than the another two wrapper because of the lowest lipid oxidation.(4)The value of TBA, POV of cooked pork appended different antioxidant(tea polyphenol,rosemary, TBHQ,BHT, VE) were lower than comparison(no antioxidant)and the flavor of cooked pork was better than the comparison.The antioxidant, especially tea polyphenol and TBHQ ,could decrease the lipid oxidation and had tiny influence on flesh color.In turn,the effect of another three antioxidant were rosemary, BHT, vitamin E.(5)Different influence factors were studied with 4-factors-2-level experiment.It was showed that the primary factor effected on quality of cooked pork was package,and the antioxidant, preservation temperature,wrapper took second place.(6)Using 0.02% tea polyphend, aluminum foil and vacuum package,at 4℃storage,irradiated cooked pork by 6kGy dose can be used to maintain good quality.