摘要
以0.2、0.4和0.8 kGy剂量的γ射线辐照速冻肉馅包子,测定不同贮藏时间包子肉馅的酸价、过氧化值以及感官指标,并与未辐照的速冻包子肉馅进行比较。结果表明:辐照后包子肉馅的酸价和过氧化值均有不同程度的增加,但均未超出地方标准的范围;照射与未照射包子在感官上无明显差异。
Acid value,peroxide value and sensory evaluation of the frozen steamed stuffed buns irradiated at 0.2,0.4 and 0.8 kGy and kept in different days were detected.The results shown that compared to the non-irradiated samples both acid value and peroxide value gradually increased as the doses risen,but they did not exceed the standard formulated by Yangzhou local association,and sensory qualities were not changed.
出处
《扬州大学学报（农业与生命科学版）》
CAS
CSCD
北大核心
2007年第4期100-102,共3页
Journal of Yangzhou University：Agricultural and Life Science Edition
基金
江苏省高校自然科学基金资助项目(RK0310084)
关键词
速冻包子肉馅
辐照
酸价
过氧化值
frozen steamed meat stuffed buns
irradiation
acid value
peroxide value
