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<p>The development of functional meat products using clean-label technologies is a current priority. Plant-based proteins, such as pea protein isolate (PPI), often require modification to enhance their functionality. This study investigates the synergistic effect of using gamma-irradiated PPI to create Pickering emulsions with avocado oil and their subsequent incorporation into electron-beam-treated goat meat. Moderate doses of gamma irradiation (4–6&#xa0;kGy) significantly improved the emulsifying activity and stability of PPI. Emulsions based on this treated protein showed high resistance to storage, heating, and centrifugation. When added to meat systems, particularly in combination with electron-beam-treated meat at 6&#xa0;kGy, they increased water holding capacity and reduced cooking loss. Texture analysis revealed increased hardness, elasticity, and firmness. Electronic nose analysis confirmed no significant negative changes to the aromatic profile. The combined use of gamma-irradiated PPI for creating Pickering emulsions and electron-beam treatment of meat represents an effective technology. This approach improves the technological, textural, and microbiological characteristics of meat products, offering promising avenues for developing functional food systems with tailored properties.</p>

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Effect of Gamma-Irradiated Pea Protein Isolate-Based Pickering Emulsions with Avocado Oil on the Quality of Electron Beam-Treated Goat Meat

  • 期刊论文

  • 发表日期：

    2026年5月23日

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  • Madina Aitmagambetova,
  • Rong Bai,
  • Jing Xi,
  • Hongqing Nie,
  • Wu Ding

摘要

The development of functional meat products using clean-label technologies is a current priority. Plant-based proteins, such as pea protein isolate (PPI), often require modification to enhance their functionality. This study investigates the synergistic effect of using gamma-irradiated PPI to create Pickering emulsions with avocado oil and their subsequent incorporation into electron-beam-treated goat meat. Moderate doses of gamma irradiation (4–6 kGy) significantly improved the emulsifying activity and stability of PPI. Emulsions based on this treated protein showed high resistance to storage, heating, and centrifugation. When added to meat systems, particularly in combination with electron-beam-treated meat at 6 kGy, they increased water holding capacity and reduced cooking loss. Texture analysis revealed increased hardness, elasticity, and firmness. Electronic nose analysis confirmed no significant negative changes to the aromatic profile. The combined use of gamma-irradiated PPI for creating Pickering emulsions and electron-beam treatment of meat represents an effective technology. This approach improves the technological, textural, and microbiological characteristics of meat products, offering promising avenues for developing functional food systems with tailored properties.