摘要
研究包装方式、抗氧化剂以及辐照温度在不同的贮藏时间对辐照扒鸡脂肪酸的组成及过氧化值的影响。结果表明：辐照处理对扒鸡脂肪酸的组成及含量没有明显的影响,但会加速脂肪的氧化,其过氧化值显著升高。贮藏过程中,扒鸡的过氧化值随贮藏时间的延长,先升后降,在贮藏的第14天,过氧化值达到最高点。在低温（0℃～4℃）条件下,对扒鸡采用真空包装以及添加抗氧化剂的方式处理,可以显著降低辐照对扒鸡过氧化值的影响,与其它处理相比,在降低辐照扒鸡脂肪氧化方面,效果最优。
The effects of the packaging methods,antioxidants as well as the radiation temperature on fatty acid composition and POV values from irradiated braised chicken in different storage time were studied in this paper.The results showed that irradiation had no significant influence on fatty acid composition and contents,but can promote the lipid oxidation and POV values were increased.POV values were markedly increased and then dropped with increasing of storage time,can reach to the maximal at the storage of 14 days.The effects of irradiation on braised chicken were significant dropped with vacuum packaging and antioxidants in low temperature（0℃-4℃）.And its effect of reducing irradiation on lipid oxidation of braised chicken was better than the other treatments.
出处
《食品研究与开发》
CAS
北大核心
2010年第8期193-195,共3页
Food Research and Development
基金
农业部行业专项“核技术农业应用”(200803034)
关键词
辐照
脂肪酸
过氧化值
脂肪氧化
扒鸡
irradiation
fatty acid
peroxide value
lipid oxidation
braised chicken
