摘要
研究了4±0.5℃贮存温度下,避光和光照条件对通脊肉肌内和皮下脂肪氧化程度的影响,同时比较9±1℃贮存温度下,不同光源(日光灯和白炽灯)照射对猪肉肌内脂肪氧化程度的影响。结果表明,无论是避光条件还是光照条件下,肌内脂肪氧化程度均远远大于皮下脂肪的氧化程度(p<0.05)。因此,控制肌内脂肪氧化是保证冷却肉良好品质的关键。光照可以明显加快脂肪氧化速度,并加深氧化程度,且对肌内脂肪氧化程度的加深远大于对皮下脂肪氧化程度的加深,同时研究发现,日光灯照射对脂肪氧化程度的加深远大于白炽灯照射对脂肪氧化程度的影响。
The paper studies the changes in lipid oxidation of chilled pork stored in dark and light at 4±0.5℃, The influence of different light sources （fluorescent lamp and incandescent） on lipid oxidation of chilled pig stored at 9±1℃ is also compared, The results showed： 1, the lipid oxidation of intramuscular fat is higher than subcutaneous fat （p〈0.05）during storage in dark and light, So it is key to controlling the intramuscular lipid oxidation to ensure the quality of the chilled pork. 2, the light can remarkably increase lipid oxidation and the lipid oxidation of intramuscular fat is higher than subcutaneous fat during storage. 3, the influence of fluorescent lamp on lipid oxidation was much bigger compared with incandescent light.
出处
《食品工业科技》
CAS
CSCD
北大核心
2006年第3期90-92,94,共4页
Science and Technology of Food Industry
基金
国家"十五"科技攻关计划项目资助(2001BA501A11B)
关键词
猪肉
光照
脂肪氧化
pork
light exposure
lipid oxidative
