~(60)Coγ射线辐射对鲜兔肉品质影响的研究

本文叙述了γ射线对鲜兔肉品质的影响。试验测定了鲜兔肉辐照后各项品质指标,结果表明:1到60kGy的辐射剂量对鲜兔肉的基本化学组成和氨基酸的含量无明显影响,没有改变兔肉食品的营养结构。辐照后兔肉的挥发性盐基氮随着辐射剂量的增加而增高.与对照组比较有明显差异.但未超过规定的鲜兔肉标准(小于15mg/100g).γ射线对鲜兔肉的蛋白质分解和脂肪的氧化有一定作用,但作用程度很小,并且在适宜的辐照剂量范围内不能引起兔肉的变质。10kGy以上辐射剂量处理的鲜兔肉均出现不同程度的“异味”,并随着辐照剂量的增加而加重,但在低温下,“异味”随着贮藏时间的延长而减弱或消失。密封包装的鲜兔肉用10kGy剂量辐照后,在2±1℃条件下贮藏3个月以上仍属于次鲜兔肉等级。

THE INFLUENCES OF ~(60)Co-GAMMA RAYS ON THE QUALITY OF FRESH RABBIT MEAT

In this paper, the influences of 60Co-gamma rays on the quality of fresh rabbit meat were described.After fresh rabbit meat treated by irradiation, its quality was measured in the experiment.The results showed thet there were no significant changes in chemical composition and contents of amino acid of fresh rabbit meat, when doses were 1-60 key. The contents of TVB-N increased with increasing of doses, and there was a significant difference between treatment and untreatment.but it didnot exceed regular standard (l5mg/100g).Within proper range of doses, there was little effect of γ-rays on the protein and the fat of fresh rabbit meat,and the fresh rabbit meat didnot degenerate. When doses were more than 10 kGy, "off odour" could be smelt from fresh rabbit meat treated by radiation, and it was intensitied with increasing of the doses. Under low temperature "off odour" reduced and disappeared with the time of storage prolonged.Tightly packed fresh rabbit meat irradiated with doses of 10 kGy still ranked ±1℃ for more than three months.