摘要
猪肉用1g/L抗氧化剂浸泡处理,真空包装,辐照3 kGy,冷藏30 d,定期测定细菌总数、脂肪氧化指标、挥发性物质成分和瘦肉异味。猪肉辐照后第30天的细菌总数<10 cfu/g;γ射线辐照猪肉过氧化值、硫代巴比妥酸反应值与挥发性物质含量高于电子束辐照;添加抗氧化剂γ射线辐照猪肉气味最接近未辐照新鲜猪肉,相似度为89.68%。结果表明:电子束辐照可降低猪肉脂肪氧化与挥发性物质含量,而γ射线辐照有助于减少猪肉瘦肉异味,添加抗氧化剂可有效降低辐照猪肉脂肪氧化与异味。
Pork samples were soaked in antioxidant solution (1 g/L), vacuum-packaged, irradiated at 3 kGy by 60Co γ-rays or 10 MeV electron beams, and refrigerated at 0℃-4℃ for 30 d. On Day 1, 10, 20, 25 and 30 post irradiation, total bacterial counts, peroxide values, thiobarbituric acid reactive substances, volatiles and off-odor of the irradiated pork samples were analyzed. The total bacterial counts were 〈10 cfu/g on Day 30. The peroxide values, thiobarbituric acid reactive substances and volatiles contents of pork irradiated by the γ-rays were higher than pork irradiated by electron beams. Pork irradiated by γ-rays combined with antioxidant treatment was most close to the control in odor, with a similarity of 89.68%. The results showed that E-beam irradiation reduced lipid oxidation and volatiles contents, γ-ray irradiation helped to reduce off-odor, and addition of antioxidant could effectively reduce lipid oxidation and off-odor.
出处
《核技术》
CAS
CSCD
北大核心
2011年第12期932-936,共5页
Nuclear Techniques
基金
农业部公益性行业科研专项"核技术农业应用"(200803034)
"核技术在高效
低碳农业中的应用"(201103007)
湖北省农业科技创新中心项目
关键词
辐照
脂肪氧化
异味
抗氧化剂
猪肉
Irradiation, Lipid oxidation, Off-odor, Antioxidant, Pork