| 抗氧化剂及壳聚糖对减轻辐照猪肉异味的影响 |
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| 引用本文： | 耿胜荣,程薇,林若泰,张金木,夏和舟,陈玉霞,曾汉庭.抗氧化剂及壳聚糖对减轻辐照猪肉异味的影响[J].核农学报,2006,20(6):508-510. |
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| 作者姓名： | 耿胜荣 程薇 林若泰 张金木 夏和舟 陈玉霞 曾汉庭 |
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| 作者单位： | 湖北省农业科学院辐照加工研究所,湖北,武汉,430064 |
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| 摘 要： | 将茶多酚、芝麻酚、壳聚糖单独以干粉或溶液的形式与猪肉混合均匀,经辐照后低温4℃±1℃冷藏,研究抗氧化剂对辐照异味的影响。结果表明,添加茶多酚和芝麻酚干粉对减轻猪肉辐照异味有一定的作用,但添加不匀易造成局部变色或其他附带味道;添加中高浓度茶多酚和芝麻酚溶液在贮藏前期辐照味较轻,贮藏后期出现难闻的气味,茶多酚和芝麻酚减轻异味最佳浓度为0.01%。
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| 关 键 词： | 辐照 猪肉 异味 抗氧化剂 |
| 文章编号： | 1000-8551(2006)06-508-03 |
| 收稿时间： | 08 15 2006 12:00AM |
| 修稿时间： | 2006年8月15日 |
EFFECT OF ANTIOXIDANTS AND CHITOSAN ON REDUCING OFF-ODOR OF IRRADIATED RAW PORK |
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| GENG Sheng-rong,CHENG Wei,LIN Ruo-tai,ZHANG Jin-mu,XIA He-zhou,CHEN Yu-xia,ZENG Han-ting.EFFECT OF ANTIOXIDANTS AND CHITOSAN ON REDUCING OFF-ODOR OF IRRADIATED RAW PORK[J].Acta Agriculturae Nucleatae Sinica,2006,20(6):508-510. |
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| Authors: | GENG Sheng-rong CHENG Wei LIN Ruo-tai ZHANG Jin-mu XIA He-zhou CHEN Yu-xia ZENG Han-ting |
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| Abstract: | The raw pork was pre-refrigerated and treated with antioxidants chitosan,tee polyphenol and sesamol at different concentration.The kind pork irradiated at 3.0kGy and stored at 4℃±1℃.The irradiated off-odor was assessed during the storage time.The effects of antioxidant,accession style and accession quantity on reducing off-odor of irradiated pork were tested.Results showed that the optimum treatment was solution accession style,0.01% concentration of sesamol or tea polyphenol. |
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| Keywords: | irradiation pork off-odor antioxidant |
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