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| 辐照对肉味香精蛋白质及氨基酸组分的影响 | |
| 引用本文： | 孙志明,赵小俊,马军辉,金献珍,王校常.辐照对肉味香精蛋白质及氨基酸组分的影响[J].核农学报,2008,22(4):461. |
| 作者姓名： | 孙志明 赵小俊 马军辉 金献珍 王校常 |
| 作者单位： | 1. 浙江大学原子核农业科学研究所,农业部核农学重点实验室,浙江,杭州,310029 2. 浙江大学茶学系,浙江,杭州,310029 3. 浙江工业大学之江学院,浙江,杭州,310024 |
| 基金项目： | 浙江省科技厅资助项目，浙江省自然科学基金 |
| 摘 要： | 研究了辐照处理对常见肉味香精中蛋白质和氨基酸的影响。结果表明,在不同剂量(0、2、4、6、8和10kGy)辐照处理下,除牛肉香精外,猪肉香精和鸡肉香精的蛋白质含量均有所变化,但4~10kGy剂量处理间差异不明显;辐照处理对游离氨基酸总量及其种类没有明显作用。 |
| 关 键 词： | 辐照 肉味香精 蛋白质 氨基酸 |
| 收稿时间： | 2009-12-31 |
| 修稿时间： | 2009-12-31 |
EFFECT OF IRRADIATION ON PROTEIN AND AMINO ACIDS IN MEAT FLAVORS |
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| SUN Zhi-ming,ZHAO Xiao-jun,MA Jun-hui,JIN Xian-zhen,WANG Xiao-chang.EFFECT OF IRRADIATION ON PROTEIN AND AMINO ACIDS IN MEAT FLAVORS[J].Acta Agriculturae Nucleatae Sinica,2008,22(4):461. | |
| Authors: | SUN Zhi-ming ZHAO Xiao-jun MA Jun-hui JIN Xian-zhen WANG Xiao-chang |
| Abstract: | Effect of irradiation on contents of protein and amino acids in three meat flavors was studied.Results shown that the content of proteins in pig-meat flavor and chick-meat flavor were significant decreased under irradiation treatment(0、2、4、6、8 and 10kGy),but no significant dose effect was observed.The content of protein in cattle-meat flavor,and the content of amino acid in three meat flavors were not affected by irradiation. |
| Keywords: | irradiation meat flavor protein amino acid |
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