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Effects of gamma-ray, electron-beam, and X-ray irradiation on physicochemical properties of heat-induced gel prepared with salt-soluble pork protein

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Abstract

The objective of this study was to investigate the physicochemical and textural properties of heat-induced gels prepared with pork muscles irradiated with gamma rays, electron beams, and X-rays. Pork muscles were irradiated at 5 kGy using the different irradiation sources, and heat-induced gels were prepared from the irradiated pork muscles at a protein concentration of 5 mg/mL. Each irradiation treatment produced lower water-holding capacity, protein solubility, apparent viscosity, hardness, springiness, cohesiveness, gumminess, and chewiness than the control gel prepared with non-irradiated pork muscle (P < 0.05). In addition, gamma irradiation was more influential than electron or X-ray irradiation on the negative impacts on water-holding capacity and texture of heat-induced gels. Therefore, this study suggests that the irradiation source could be one of the significant factors affecting gelling properties of irradiated meat.

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Acknowledgements

This research was supported High Value-added Food Technology Development Program (314068-3) by the Ministry of Agriculture, Food and Rural Affairs (Republic of Korea).

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Authors and Affiliations

  1. Meat Science and Muscle Biology Lab, Purdue University, West Lafayette, IN, 47907, USA

    Hyun-Wook Kim & Yuan H. Brad Kim

  2. Food Processing Research Center, Korean Food Research Institute, Seongnam, 13539, Korea

    Ko-Eun Hwang, Tae-Kyung Kim, Ki-Hong Jeon, Young-Boong Kim & Yun-Sang Choi

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  1. Hyun-Wook Kim
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  2. Yuan H. Brad Kim
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  3. Ko-Eun Hwang
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  4. Tae-Kyung Kim
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  7. Yun-Sang Choi
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Correspondence to Yun-Sang Choi.

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Kim, HW., Kim, Y.H.B., Hwang, KE. et al. Effects of gamma-ray, electron-beam, and X-ray irradiation on physicochemical properties of heat-induced gel prepared with salt-soluble pork protein. Food Sci Biotechnol 26, 955–958 (2017). https://doi.org/10.1007/s10068-017-0147-6

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  • DOI: https://doi.org/10.1007/s10068-017-0147-6

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