Exploring the impact of irradiation on the sensory quality of pork based on a metabolomics approach

• DOI: 10.1016/j.fochx.2024.101460
• Publication Date: 2024-05-14T02:06:20Z
• Authors: Bo Yao; Dong Zhang; Xinyu Wu; Ruiyan He; Hui Gao; Kailan Chen; Dan Xiang; Yong Tang
• Keywords: 0106 biological sciences; Nutrition. Foods and food supply; Volatile compounds; Metabolomics; Irradiation; Pork; TX341-641; TP368-456; Quality; 01 natural sciences; Food processing and manufacture; Research Article

The effects of irradiation on pork quality characteristics were investigated by combining sensory experiments, pork color, TBARS, volatile components, and differential metabolites. Pork irradiated at a dose of 1 kGy received the highest sensory scores, whereas pork irradiated at doses of 3 and 5 kGy obtained lower sensory scores, particularly with regard to odor. Irradiation makes pork more ruddy and promotes fat oxidation, leading to increased a* and TBARS values. The main volatile substances in irradiated pork were hydrocarbons, aldehydes, and alcohols, and hexanal, heptanal, and valeric acid were considered as important substances responsible for the generation of radiation-induced off-flavors. 65 differential metabolites were identified. l-pyroglutamic acid, l-glutamate, l-proline, fumarate acids, betaine, and l-anserine were considered as the main substances contributing to the differences in pork quality. In addition, metabolic pathways such as arginine biosynthesis, alanine, aspartate and glutamate metabolism were found to be considerably affected by irradiation.