The effects of e-beam irradiation on changes in amino acids, fatty acids, and volatiles in smoked duck meat were investigated during refrigerated storage (0, 20, and 40 days) at 4 °C. Irradiation at 1.5 to 4.5 kGy led to significant variation in hydrolyzed amino acids (HAA), free amino acids (FAA), fatty acids, and volatile profiles. HAA contents did not show significant difference with respect to the applied irradiation dose, however FAA level significantly decreased according to a dose-dependent manner and storage time. Fatty acids showed a dose-dependent decrease but there was little effect of storage periods during 40 days. Trans-fatty acids were not observed in irradiated and non-irradiated smoked duck meat. The levels of acids and sulfur compounds decreased with increasing irradiation doses and storage periods, whereas alcohols, aldehydes, and phenols increased as the storage periods increased. Thus, optimum dose of irradiation < 3 kGy may not cause the quality changes in smoked duck meat during storage.

Industrial relevance

Effects of e-beam irradiation were investigated on amino acids, fatty acids, and volatile profiles in smoked duck meat. E-beam irradiation applied at different doses may affect the contents of both hydrolyzed as well as free amino acids of smoked duck meat. The current research findings present the potential implications regarding effects of e-beam irradiation treatment on smoked duck meat during storage.

中文翻译：

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电子束辐照对烟鸭肉储藏期间氨基酸，脂肪酸和挥发物的影响

在4°C的冷藏温度（0、20和40天）期间，研究了电子束辐照对熏鸭肉中氨基酸，脂肪酸和挥发物变化的影响。1.5至4.5 kGy的辐射导致水解氨基酸（HAA），游离氨基酸（FAA），脂肪酸和挥发性物质的显着变化。HAA含量相对于所施加的照射剂量没有显着差异，但是FAA水平根据剂量依赖性方式和储存时间而显着降低。脂肪酸显示出剂量依赖性的降低，但是在40天的储存期内几乎没有影响。在辐照的和未辐照的熏鸭肉中未观察到反式脂肪酸。酸和硫化合物的含量随辐照剂量和储存时间的增加而降低，而醇，醛，苯酚随储存时间的增加而增加。因此，最佳的辐照剂量<3 kGy可能不会在储存期间引起熏鸭肉的质量变化。

行业相关性

研究了电子束辐照对烟鸭肉中氨基酸，脂肪酸和挥发性成分的影响。以不同剂量进行电子束辐照可能会影响熏鸭肉的水解和游离氨基酸含量。当前的研究发现提出了在存储过程中电子束辐照处理对熏鸭肉的影响的潜在影响。