摘要
采用60Co-γ射线对烤鳗进行处理,研究其感官、质构特性、微观结构和理化指标的变化.结论:辐照剂量大于5 kGy的实验组,感官与质构特性均出现下降;微观结构在实验辐照范围内变化较小;酸价、挥发性盐基氮含量随辐照剂量的增大而增大,表明辐照促进烤鳗贮藏时脂肪氧化;辐照对维生素A影响明显,3 kGy时含量下降了37.2%,维生素E在辐照剂量9 kGy时,含量下降10.6%;各实验组烤鳗中类氨基酸含量变化不大.
In this study, sensory quality, textural properties, microstructure and physico-chemical indicators were examined to research the effects of irradiation on the baked eel. The results revealed that sensory quality and textural properties were deteriorated with the increasing irradiation dose （ 〉 5 kGy）. The effect of irradiation on eel mierostructure was not significant. Irradiation could promote the oxidation of fat, which increased the acid value and total volatile basic nitrogen content of baked eel increased. There was an obvious impact on vitamin A, which its content decreased 37.2% when the dose was 3 kGy. The content of vitamin E decreased 10.6% under the radiation dose of 9 kGy. A non-obvious influence of irradiation on the eel amino acid content was observed.
出处
《食品科学技术学报》
CAS
2013年第5期43-49,共7页
Journal of Food Science and Technology
关键词
辐照
烤鳗
品质
irradiation
baked eel
quality
