Lipid and Cholesterol Oxidation, Color Changes, and Volatile Production in Irradiated Raw Pork Batters with Different Fat Content1

An emulsion-type product wasprepared to determine the effect of irradiation on lipid and cholesterol oxidation. color change, and volatile production in raw pork with diflerent fat contents. Lipid oxidation increased with an increase in fat content or irradiation dose. Irradiated batters had higher cholesterol oxides than nonirradiated, and the major cholesterol oxides formed in irradiated pork batters were 7aand 7(3-hydroxycholesterol. Hunter color aand b-values of raw pork batters were decreased by irradiation regardless of fat content. Irradiation increased the amount of volatiles significantly. Although lipid oxidation of high fat products (10 and 15% fat) was higher than that of low fat products (4%), high fat products did not always produce greater amount of volatiles. In summary, irradiation increased lipid and cholesterol oxidation, volatiles production and had detrimental eflects on the color of raw pork batters under aerobic condition.