电子束照射后猪肉的质量：荟萃分析研究

IF 1.7 Q2 AGRICULTURE, DAIRY & ANIMAL SCIENCE

Veterinary World Pub Date : 2024-01-01 DOI:10.14202/vetworld.2024.59-71

T. Wahyono, T. Ujilestari, M. Sholikin, M. Muhlisin, Muhammad Cahyadi, S. D. Volkandari, E. Triyannanto

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引用次数: 0

摘要

背景和目的：近年来，辐照已成为猪肉保存的首选方法。在各种辐照方法中，电子束辐照因其可行性和安全性而备受认可。这项荟萃分析研究旨在阐明电子束辐照对猪肉氧化参数、色泽、感官属性和微生物条件的影响：将 22 篇文章中的 79 个数据汇总到一个庞大的数据库中。在本次荟萃分析中，辐照剂量从 0 到 20 kGy 不等。观察到的参数包括氧化、颜色、感官属性和微生物条件。元数据分析采用混合模型法，其中辐照剂量作为固定效应，不同研究（文章）作为随机效应：结果：电子束辐照导致硫代巴比妥酸反应物质水平和猪肉过氧化氧值升高（p < 0.01）。相反，总挥发性碱基氮值（p < 0.05）则有所下降。辐照后，pH 值、亮度（L*）、红度（a*）和黄度（b*）均未受影响。辐照处理后，猪肉的颜色在储存 7 天和 14 天后有下降趋势（分别为 p = 0.095 和 p = 0.079）。辐照过程导致质地和多汁度参数值增加（p < 0.05）。然而，电子束辐照导致总体可接受性下降（p = 0.089）。在微生物状况方面，电子束辐照导致沙门氏菌（p < 0.01）、大肠埃希氏菌（p < 0.01）、单核细胞增生李斯特菌（p < 0.05）和大肠菌群（p < 0.05）在贮藏 7 天和 14 天时的数量减少：结论：电子束辐照会增强猪肉的脂质过氧化反应。结论：电子束辐照会增强猪肉的脂质过氧化反应。然而，在感官特性方面，电子束辐照有降低整体可接受性的趋势。关键词：电子束；辐照；肉；荟萃分析；猪肉。

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Quality of pork after electron-beam irradiation: A meta-analysis study

Background and Aim: Irradiation has become a preferred method for pork preservation in recent years. Electron-beam irradiation is notably recognized for its feasibility and safety among various irradiation methods. This meta-analysis study aims to elucidate the impact of electron-beam irradiation on oxidation parameters, color, sensory attributes, and microbiological conditions in pork. Materials and Methods: A total of 79 data from 22 articles were aggregated into an extensive database. The irradiation dose ranged from 0 to 20 kGy in this current meta-analysis. The observed parameters encompassed oxidation, color, sensory attributes, and microbiological conditions. A mixed-model approach was used to perform the meta-data analysis, in which irradiation dose was treated as fixed effects and distinct studies (articles) as random effects. Results: Electron-beam irradiation resulted in an increase in thiobarbituric acid-reactive substances levels and peroxide-oxygen value of pork (p < 0.01). Conversely, total volatile-base-nitrogen values (p < 0.05) were observed. Following irradiation, the pH value, lightness (L*), redness (a*), and yellowness (b*) remained unaffected. Pork color tended to decrease after irradiation treatment (p = 0.095 and p = 0.079, respectively) at 7 and 14 days of storage. The irradiation process resulted in an increase in the values of texture and juiciness parameters (p < 0.05). However, electron-beam irradiation resulted in decreased overall acceptability (p = 0.089). In terms of microbiological status, electron-beam irradiation led to a reduction in the populations of Salmonella (p < 0.01), Escherichia coli (p < 0.01), Listeria monocytogenes (p < 0.05), and coliforms (p < 0.05) at 7 and 14 days of storage. Conclusion: Electron-beam irradiation enhances lipid peroxidation in porcine meat. The color of the meat remained unchanged after treatment. However, with regard to sensory properties, electron-beam irradiation showed a tendency to decreased overall acceptability. Most microbiological parameters decreased following electron-beam irradiation. Keywords: electron beam, irradiation, meat, meta-analysis, pork.

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来源期刊

Veterinary World Multiple-

CiteScore

3.60

自引率

12.50%

发文量

317

审稿时长

16 weeks

期刊介绍： Veterinary World publishes high quality papers focusing on Veterinary and Animal Science. The fields of study are bacteriology, parasitology, pathology, virology, immunology, mycology, public health, biotechnology, meat science, fish diseases, nutrition, gynecology, genetics, wildlife, laboratory animals, animal models of human infections, prion diseases and epidemiology. Studies on zoonotic and emerging infections are highly appreciated. Review articles are highly appreciated. All articles published by Veterinary World are made freely and permanently accessible online. All articles to Veterinary World are posted online immediately as they are ready for publication.