Abstract
Irradiation's effects on quality, volatile compounds, and differential metabolites of yak meat were studied. Irradiation dose at 3kGy had no effect on yak meat quality, however irradiation dose at 5kGy resulted in yak meat quality deterioration as well as considerable irradiated off-flavors. And the level of the off-odor was strongly associated with the irradiation dose, and allyl methyl sulfide, octanal, nonanal, benzaldehyde, and 4-methylthiazole were all significant producers of off-odor. Meanwhile, with the increased of radiation dose, the amounts of cysteine, methionine, proline, linoleic acid, stearic acid changed obviously. The main generation pathway of irradiated off-flavors in yak meat were thought to be cysteine and methionine metabolism, and linoleic acid metabolism. The oxidative decomposition of sulfur-containing amino acids and unsaturated fatty acids may cause the off-flavor of irradiation yak meat. This research established a theoretical foundation for future control systems to prevent flavor quality alterations during irradiation preservation.
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