Effect of garlic, onion, and their combination on the quality and sensory characteristics of irradiated raw ground beef

Irradiated raw ground beef had lower a*- and b*-values than nonirradiated ones regardless of garlic or onion treatment at 0 d. Irradiation increased TBARS values of control ground beef, but addition of 0.5% onion or 0.1% garlic + 0.5% onion reduced oxidative changes during storage. Addition of garlic or onion greatly increased the amounts of sulfur compounds, but the increase was greater with garlic. With irradiation, the profiles and amounts of S-volatiles in raw ground beef changed significantly. However, the intensity of irradiation aroma in irradiated raw ground beef with garlic or onion was similar to that of the nonirradiated control. This indicated that some of the sulfur compounds unique to garlic or onion interacted with common sulfur compounds detected in irradiated meat and masked or changed the odor characteristics of irradiated raw ground beef. It was concluded that > 0.5% onion or < 0.01% garlic would be needed to mask or prevent irradiation aroma in irradiated raw ground beef.

► Addition of garlic or onion greatly increased the amounts of sulfur compounds.
► The sulfur compounds from garlic or onion changed by irradiation.
► The sulfur compounds from garlic or onion changed the odor of irradiated raw beef.
► Addition of onion or garlic had no effect on the color of irradiated raw beef.
► Addition of 0.1% garlic to beef was effective to mask irradiation aroma.