TY  - JOUR
AU  - ZHAO, Zhilei
AU  - LI, Haoxuan
AU  - NIU, Xiaoying
AU  - CHEN, Meng
AU  - PANG, Yanping
PY  - 2024
TI  - Effect of Gamma Ray Irradiation Combined with VC and Niacinamide on Nitrite Degradation in Spiced Donkey Meat
JO  - Food Science
SN  - 1002-6630
SP  - 197
EP  - 203
VL  - 45
IS  - 16
AB  - Ion chromatography was used to investigate the effects of γ-ray irradiation dose, vitamin C (VC) content and niacinamide content on nitrite degradation in aqueous solution and spiced donkey meat, and the volatile components of irradiated spiced donkey meat were analyzed by gas chromatography-ion mobility spectrometry. The results showed that γ-ray irradiation could effectively degrade nitrite in both aqueous solution and spiced donkey meat. A synergistic effect was observed when γ-ray irradiation and VC were used together. Nicotinamide had an inhibitory effect on the irradiation degradation of nitrite in aqueous solution, but had a synergistic effect on the irradiation degradation of nitrite in spiced donkey meat. Nitrite ions in aqueous solution were converted to nitrate ions by the irradiation. After 8 or 10 kGy irradiation, the contents of hexanal and heptanal increased, and donkey meat had an off-flavor. This study provides technical support and a theoretical basis for the degradation of nitrite in spiced donkey meat by γ-ray irradiation.
UR  - https://doi.org/10.7506/spkx1002-6630-20230728-298
DO  - 10.7506/spkx1002-6630-20230728-298