摘要
研究辐照、包装形式、抗氧化剂和辐照温度对扒鸡氨基酸组成及感官变化的影响。利用氨基酸分析仪对扒鸡18种氨基酸进行了测定,并采用双盲法对辐照扒鸡贮藏过程中异味变化进行了评分试验。结果表明:6.5kGy剂量辐照时,包装形式、抗氧化剂以及辐照时的温度对扒鸡的氨基酸组成均没有明显的影响(P>0.05),扒鸡在辐照后产生了明显的异味,并随着贮藏时间的延长,异味逐渐变淡。真空包装、抗氧化剂和低温辐照复合处理对减轻辐照扒鸡的异味有显著作用。
The effects of irradiation,the packaging methods,antioxidants and irradiation temperature on amino acid composition of braised chicken were studied and the sensory characteristics of irradiated braised chicken at different storage time were evaluated in this paper.Eighteen kinds of amino acids were determined by amino acid analyzer and peculiar smell during the storage was conducted with double blind method.The results showed that the packaging methods,antioxidants and irradiation temperature had no effect on amino acid composition of braised chicken at 6.5kGy（P 0.05）,and the irradiated braised chicken gave off peculiar smells significantly and the peculiar smells gradually lightened with the extension of storage time.Low-temperature irradiation combined with vacuum packaging and antioxidants were an effective method on braised chicken irradiation.
出处
《核农学报》
CAS
CSCD
北大核心
2011年第3期506-509,共4页
Journal of Nuclear Agricultural Sciences
基金
农业部行业专项"核技术农业应用"(200803034)
关键词
辐照
扒鸡
氨基酸
异味
irradiation
braised chicken
amino acid
peculiar smell
