Abstract:This study aimed to analyze the effects of the color retention agent that was invented before on the physicochemical properties of irradiated chili oil.Lycopene，astaxanthin，β-carotene，and zeaxanthin were added to the chili oil according to the optimal proportion of previous studies.Then 60Co-γ was used for irradiation with the doses of 2，4，6，8，and 10 kGy.Acid value，peroxide value，thiobarbituric acid value，and fatty acid composition were measured after irradiation.The results showed that the acid value，peroxide value，and thiobarbituric acid value of chili oil decreased after the same dose of irradiation.Under partial irradiation dose，the indicators of chili oil with color retention agent were slightly higher than those without color retention agent，but the difference was not significant（p＞0.05）.The obtained results indicated that no adverse effect of the color retention agent was detected on the physicochemical properties and fatty acid composition of chili oil.The color retention agent was applied to spicy translucent beef slices for color protection with irradiation doses of 5 kGy and 8 kGy.The results showed that the absorbance of the sample increased compared with that of the sample without color retention agent（p＜0.05），and the initial bacterial load increased，but remained at a low level after irradiation.At the same time，there were no significant differences in sensory quality，acid value，peroxide value，and thiobarbituric acid value between the spicy translucent beef slices with color retention agent and those without color retention agent（p＞0.05），suggesting that color retention agent was suitable for application in practical production.