摘要
采用高能电子束对冷冻鸡肉进行辐照,考察了辐照前后鸡肉中蛋白质、维生素、脂肪等营养成分的变化。结果表明,在2～10kGy辐照剂量范围内,鸡肉中蛋白质、脂肪以及感官品质未发生明显变化,而几种维生素均有不同程度的损失。
Frozen chicken was irradiated by high energy electron beam, and the effects of irradiation on protein, vitamin and fat were studied. The results showed that there was no significant change on protein, fat and sensory quality of irradiation during 2 kGy to 10 kGy at chicken compared with the nonirradiated chicken. Vitamin A and Vitamin B1 decreased with the increasing dose of irradiation.
出处
《食品科技》
CAS
北大核心
2012年第1期122-124,共3页
Food Science and Technology
基金
国家质检总局科技计划项目(2009IK298)
关键词
电子束
辐照
鸡肉
营养品质
electron beam
irradiation
chicken
nutrient quality
