Impacts of Gamma-irradiation Sterilization on Kung Pao Chicken and Shelf-life Prediction

Impacts of Gamma-irradiation Sterilization on Kung Pao Chicken and Shelf-life Prediction | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Article Impacts of Gamma-irradiation Sterilization on Kung Pao Chicken and Shelf-life Prediction Dan Lin, Huachang Wu, Sookwah Chan, Chengjian Xu, Hongfeng Jia, and 3 more This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-7273198/v1 This work is licensed under a CC BY 4.0 License Status: Posted Version 1 posted You are reading this latest preprint version Abstract Kung Pao Chicken (KPC) is a famous traditional Chinese dish that has garnered widespread acclaim and popularity globally. The main purpose of the study was to develop a convenient and delicious KPC, thus the impact of different irradiation doses of sterilization and retort sterilization on the quality of KPC was assessed through sensory quality, texture, color, thiobarbituric acid reactive substances (TBARS) values and microbial properties. The shelf-life of KPC subjected to 15 kGy irradiation was predicted using an Arrhenius model based on total volatile basic nitrogen (TVBN), and thiobarbituric acid reactive substances (TBARS) at storage temperatures of 35 ℃, 45 ℃, and 55 ℃. The results indicated that KPC irradiated at 15 kGy achieved the highest sensory score, exhibited the highest colorimetric a* value, but maintained a TBARS value within the upper limit of 1.5 mg/kg. During the storage, it was concluded that the sensory scores of KPC stored at different temperatures decreased with the extension of the storage time, while the TVB-N value and TBARS content increased significantly. The shelf-life prediction model was established based on TVB-N. The predicted shelf-life of microwave KPC at temperature of 25 ℃ was 26 days, and that at temperature of 4 ℃ was 61 days. Gamma-ray irradiation is an effective method for extending the storage period of KPC, and irradiation at dosage of 15 kGy was demonstrated to be an effective sterilization method. The shelf-life of microwave KPC at different temperatures can be calculated by this prediction model. Physical sciences/Chemistry Biological sciences/Microbiology Physical sciences/Physics Kung Pao Chicken gamma-irradiation accelerated shelf-life TVB-N TBARS Full Text Additional Declarations No competing interests reported. Cite Share Download PDF Status: Posted Version 1 posted You are reading this latest preprint version Research Square lets you share your work early, gain feedback from the community, and start making changes to your manuscript prior to peer review in a journal. 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Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-7273198","acceptedTermsAndConditions":true,"allowDirectSubmit":true,"archivedVersions":[],"articleType":"Article","associatedPublications":[],"authors":[{"id":523301110,"identity":"561e3657-7cdd-4b75-ae3a-c164e74d539e","order_by":0,"name":"Dan Lin","email":"","orcid":"","institution":"Sichuan Tourism University","correspondingAuthor":false,"prefix":"","firstName":"Dan","middleName":"","lastName":"Lin","suffix":""},{"id":523301111,"identity":"92dc9b85-d8d4-4c19-8417-214733fdc195","order_by":1,"name":"Huachang Wu","email":"","orcid":"","institution":"Sichuan Tourism 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The main purpose of the study was to develop a convenient and delicious KPC, thus the impact of different irradiation doses of sterilization and retort sterilization on the quality of KPC was assessed through sensory quality, texture, color, thiobarbituric acid reactive substances (TBARS) values and microbial properties. The shelf-life of KPC subjected to 15 kGy irradiation was predicted using an Arrhenius model based on total volatile basic nitrogen (TVBN), and thiobarbituric acid reactive substances (TBARS) at storage temperatures of 35 ℃, 45 ℃, and 55 ℃. The results indicated that KPC irradiated at 15 kGy achieved the highest sensory score, exhibited the highest colorimetric a* value, but maintained a TBARS value within the upper limit of 1.5 mg/kg. During the storage, it was concluded that the sensory scores of KPC stored at different temperatures decreased with the extension of the storage time, while the TVB-N value and TBARS content increased significantly. The shelf-life prediction model was established based on TVB-N. The predicted shelf-life of microwave KPC at temperature of 25 ℃ was 26 days, and that at temperature of 4 ℃ was 61 days. Gamma-ray irradiation is an effective method for extending the storage period of KPC, and irradiation at dosage of 15 kGy was demonstrated to be an effective sterilization method. The shelf-life of microwave KPC at different temperatures can be calculated by this prediction model.\u003c/p\u003e","manuscriptTitle":"Impacts of Gamma-irradiation Sterilization on Kung Pao Chicken and Shelf-life Prediction","msid":"","msnumber":"","nonDraftVersions":[{"code":1,"date":"2025-10-03 07:11:18","doi":"10.21203/rs.3.rs-7273198/v1","editorialEvents":[{"type":"communityComments","content":0}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true}}],"origin":"","ownerIdentity":"ba762251-72a4-490f-961a-ff679465753e","owner":[],"postedDate":"October 3rd, 2025","published":true,"recentEditorialEvents":[],"rejectedJournal":[],"revision":"","amendment":"","status":"posted","subjectAreas":[{"id":55623214,"name":"Physical sciences/Chemistry"},{"id":55623215,"name":"Biological sciences/Microbiology"},{"id":55623216,"name":"Physical sciences/Physics"}],"tags":[],"updatedAt":"2025-10-15T04:08:45+00:00","versionOfRecord":[],"versionCreatedAt":"2025-10-03 07:11:18","video":"","vorDoi":"","vorDoiUrl":"","workflowStages":[]},"version":"v1","identity":"rs-7273198","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-7273198","identity":"rs-7273198","version":["v1"]},"buildId":"8U1c8b4HqxoKbykW_rLl7","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}