摘要
经蛋白酶钝化与真空包装的猪里脊肉样品在-20℃作最高剂量达 45kGy 的 Co γ 射线辐照。观察或测 60定了辐照猪肉的感官特征变化、挥发物产生和脂氧化。实验结果表明,辐照味与脂氧化无关,而蛋白质辐解产物可能是辐照味的来源。志愿者品尝结果表明,辐照猪肉并无不易接受的感官特征变化。
Fresh pork loin samples, protein enzyme inactivated at (72±3)°C and vacuum packaged, were irradiated to up to 45 kGy at -20°C by 60Co γ-rays. The irradiated samples were examined by various kinds of method to study high dose irradiation effects of sensory changes (meat color and off-odor), transverse shearing strength, weight loss in steam cooking, volatile organic compounds, and lipid oxidation. The results showed that the high dose irradiation produced no serious effects to the pork loin samples, and volunteer responses showed fine acceptability to the irradiated meat.
出处
《辐射研究与辐射工艺学报》
EI
CAS
CSCD
北大核心
2005年第1期35-39,共5页
Journal of Radiation Research and Radiation Processing
基金
上海市科学技术委员会项目(023912073)资助
关键词
辐射加工
挥发物
脂氧化
辐照味
Radiation processing, Volatile organic compounds, Lipid oxidation, Irradiation off-odor
