Lipid oxidation and volatile production in irradiated raw pork batters prepared with commercial soybean oil containing vitamin E

An emulsion-type raw pork batter was prepared using 10% (meat weight) of ba ckfat or commercial soybean oil enriched with vitamin E to determine the ef fect of irradiation on lipid oxidation and volatile production during stora ge. Batters (approximately 100 g) were vacuum- or aerobically packaged and irradiated at 0, 2.5 or 4.5 kGy. Irradiation increased lipid oxidation of a erobically packaged raw pork batters prepared with both backfat and soybean oil. Lipid oxidation of vacuum-packaged pork batters was not influenced by irradiation except for the batter prepared with backfat at day 0. Aerobica lly packaged batters prepared with soybean oil had lower (P < 0.05) TEARS t han that with backfat, but vacuum-packaged ones were not different. The sum of volatile compounds with short retention time (< 1.80) increased by irra diation, and with storage time except for aerobic packaging at day 7. The a mount of total volatile compounds had an increasing trend until day 3, but not at day 7. Irradiation increased the production of total volatile compou nds in the batters prepared with soybean oil and vacuum packaged, but irrad iation effect on volatile production was not consistent with other treatmen ts. (C) 2001 Elsevier Science Ltd. All rights reserved.