摘要
比较研究了经不同剂量的γ辐照(GR)(0,5,10,15,20 kGy)和电子束辐照(EB)(0,5,10,15,20kGy)处理的猪肉火腿肠在30℃下储藏10 d过程中的品质(TBARS值、硬度、色泽),感官特性和细菌总数的变化.结果显示,GR辐照与EB辐照对猪肉火腿肠在储藏过程中脂质氧化、硬度、色泽和感官特征变化的影响相似(P≥0.05);然而,经GR辐照处理的样品的细菌总数显著小于经EB辐照处理的样品细菌总数(P<0.05),并且当GR辐照剂量增至10 kGy,样品中细菌总数得到有效抑制,而对火腿肠的品质和主要感官特征(色泽,咀嚼性和味道)没有显著影响(P≥0.05).
We compared the effects of gamma ray(GR) and electron beam(EB) irradiation on the quality(TBARS value,hardness,color),sensory characteristics and total bacterial populations in pork hams during accelerated storage at 30 ℃ for 10 days.Pork hams were irradiated by GR and EB at 0,5,10,15,and 20 kGy at room temperature.The results of quality evaluation show that the effects of GR irradiation are similar to that of EB irradiation on lipid oxidation,hardness,color and sensory scores of the pork hams(P≥0.05).Howev...
出处
《中国计量学院学报》
2010年第4期314-318,共5页
Journal of China Jiliang University
基金
国家863计划项目(No.2007AA10Z216)
浙江省科技计划项目重大科技专项(No.2009C12047)
关键词
Γ辐照
电子束辐照
猪肉火腿肠
感官特征
gamma irradiation
e-beam irradiation
pork ham
sensory quality
