摘要
为促进辐照技术在肉鸭产品中的应用,研究了辐照处理对肉鸭产品的杀菌效果,以及对鸭肉颜色、氨基酸含量等品质指标的影响。结果表明:辐照处理对盐水鸭、烤鸭的杀菌效果明显;4~10kGy辐照处理对盐水鸭和烤鸭的a*值、b*值、L*值没有明显影响;辐照处理对肉鸭产品氨基酸含量存在影响,所测氨基酸大部分含量降低,但4kGy辐照时鸭肉中氨基酸降低不超过7%,且在生产加工中要充分控制产品的含菌量。
In order to promote the application of irradiation technology in duck products,the effects of irradiation on microorganisms,meat color and amino acid content are researched on.The results show that roast duck and salty duck can be decontaminated obviously with irradiation treatment.In irradiation dose range of 4 kGy to 10 kGy,none of a*value,b*value and L*value of salty duck meat and roast duck meat are effected obviously by irradiation.Irradiation treatment makes a certain influence on contents of amino acids in duck products,and the majority of amino acid contents decreases,but the fall of the contents of amino acids in duck product irradiated with dose of 4 kGy is no more than 7%,and the amount of bacteria in the products should be fully controlled in the process of production.
出处
《金陵科技学院学报》
2017年第3期89-92,共4页
Journal of Jinling Institute of Technology
基金
江苏省农业科技自主创新资金项目(CX(15)1010)
关键词
盐水鸭
烤鸭
辐照
微生物
肉色
氨基酸
salty duck
roast duck
irradiation
microorganisms
color of meat
amino acids
