| 抗氧化剂TBHQ对辐照冷却猪肉品质和保质期的影响 |
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| 引用本文： | 廖李,乔宇,程薇,熊光权,李新,林若泰,汪兰,杜欣,廖涛,耿胜荣.抗氧化剂TBHQ对辐照冷却猪肉品质和保质期的影响[J].湖北农业科学,2012(4):797-799,812. |
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| 作者姓名： | 廖李 乔宇 程薇 熊光权 李新 林若泰 汪兰 杜欣 廖涛 耿胜荣 |
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| 作者单位： | 湖北省农业科学院农产品加工与核农技术研究所 |
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| 基金项目： | 农业部公益性行业科研专项(200903034) |
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| 摘 要： | 研究抗氧化剂TBHQ对真空包装和透氧包装的冷却猪肉在2.0 kGy低剂量辐照后的影响,通过检测微生物、感官和理化特性的变化,进而确定最佳的处理方式以延长冷却猪肉的保质期。结果表明,冷却猪肉经2.0 kGy辐照、真空包装、抗氧化剂处理后,在(4±1)℃冷藏保质期可以达到21 d,此时的pH 5.70,TBA值1.456,TVB-N值13.02,有效延长了保质期。
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| 关 键 词： | 抗氧化剂 辐照猪肉 保质期 微生物 感官和理化特性 |
Influence of Antioxidant TBHQ on the Quality and Shelf Life of Irradiated Pork |
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| LIAO Li,QIAO Yu,CHENG Wei,XIONG Guang-quan,LI Xin,LIN Ruo-tai,WANG Lan,DU Xin, LIAO Tao,GENG Sheng-rong.Influence of Antioxidant TBHQ on the Quality and Shelf Life of Irradiated Pork[J].Hubei Agricultural Sciences,2012(4):797-799,812. |
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| Authors: | LIAO Li QIAO Yu CHENG Wei XIONG Guang-quan LI Xin LIN Ruo-tai WANG Lan DU Xin LIAO Tao GENG Sheng-rong |
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| Institution: | (Institute of Agricultural Products Processing and Nuclear-agricultural Technology,Hubei Academy of Agricultural Sciences, Wuhan 430064,China) |
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| Abstract: | Vacuum-packaged or hypoxic-packaged chilled pork were treated by antioxidant and 2.0 kGy irradiation and then stored at 4 ℃.The effects of antioxidant TBHQ on the quality and shelf life of pork were studied using microbial,sensory and physicochemical characteristics as indices.The experimental results demonstrated that if the samples were treated with preservation solution,vacuum-packaged,2.0 kGy irradiation and refrigeration,the shelf life of chilled pork could be extended to 21 d,when the quality indices of pork were pH 5.70,TBA value 1.456,TVB-N value 13.02. |
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| Keywords: | antioxidant irradiated pork shelf life microbial sensory and physicochemical characteristics |
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