ABSTRACT The effects of antioxidants on microbial quality, color, lipid oxidation, fatty acids, odor, and volatile compounds in irradiated spicy chicken were investigated. Chicken meat was treated with antioxidants (α‐tocopherol, phytic acid, tea polyphenols, and tertiary butydroquinone) and 4 kGy gamma irradiation. The results showed that the total viable bacteria (TVB) and total coliform count (TCC) were significantly decreased after irradiation, and the combination of four kinds of antioxidants had no direct antibacterial effect. However, the antioxidants significantly inhibited the color fading of chili oil and repressed the increase in the peroxide value (POV) in irradiated samples. The contents of monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs) in irradiated meat with antioxidants were significantly higher than those in samples without antioxidants. The E‐nose results indicate that the odor of the sample treated with irradiation and antioxidants was closer to that of the nonirradiated sample; in contrast, irradiated meat without antioxidants was distinguished from the others. Irradiation decreased the alcohols and esters, increased the alkenes, and induced the formation of 1,3‐bis(1,1‐dimethylethyl)‐benzene. Alkenes were abundant in irradiated meat with antioxidants after storage for 60 days. These results suggest that 4 kGy gamma irradiation combined with antioxidants would be an alternative way to control the negative effects during spicy chicken irradiation processing.
Li et al. (Mon,) studied this question.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: