摘要
利用高能电子束对扒鸡进行辐照处理,研究了辐照剂量、贮藏时间和包装方式对扒鸡脂肪氧化的影响。结果表明,电子束辐照处理会加速扒鸡的脂肪氧化,辐照剂量越高,脂肪氧化程度越大;贮藏前期,随着贮藏时间的延长,辐照扒鸡脂肪氧化的速度明显加快,贮藏后期,过氧化值显著降低,但脂肪氧化程度难以确定;真空包装对于抑制辐照扒鸡的脂肪氧化作用显著。
The effects of irradiation dose,storage time and packaging methods on lipid oxidation of braised chicken were studied by electron beam.The results showed that electron beam irradiation could accelerate lipid oxidation of braised chicken,and the higher irradiation dose was,the bigger the level of lipid oxidation was.The speed of lipid oxidation from irradiated braised chicken was enhanced significantly with the extension of preservation time during earlier periods,but in the later periods,the degree of lipid oxidation was not confirmed though peroxide value was reduced significantly.It was also indicated that vacuum packaging had a prominent role in controlling lipid oxidation of irradiated braised chicken.
出处
《中国食物与营养》
2011年第12期26-28,共3页
Food and Nutrition in China
基金
农业部行业专项"核技术农业应用"(项目编号:200803034)
关键词
电子束
扒鸡
辐照
脂肪氧化
electron beam
braised chicken
irradiation
lipid oxidation
