冷鲜肉辐照异味和脂肪氧化控制技术的研究

以猪肉为原料，通过单因素试验、正交试验、感官及电子鼻试验研究辐照剂量、TBHQ浓度和包装中氧气含量对冷鲜肉辐照异味和脂肪氧化作用的影响，确定最佳辐照工艺。结果表明，在处理条件为辐照剂量24kGy，TBHQ油溶液浓度1g/L，真空包装时，辐照冷鲜肉产生的异味达到不可察觉程度，并能较好地抑制脂肪氧化。电子鼻试验表明，通过最优控制方法，辐照后的冷鲜肉与未处理的冷鲜肉气味相似度达到9103%。

CONTROLLING TECHNOLOGY OF OFF-ODOR AND LIPID OXIDATION OF IRRADIATED PORK

To determine the effects of irradiation, TBHQ concentration, and oxygen content on off-odor and lipid oxidation of chilled pork, single factor and orthogonal experiments, electronic nose and sensory evaluation texts were conducted. The results showed that while the chilled pork was irradiated by 24kGy, then soaked in 1g/L TBHQ solution, and packaged in vacuum, the off-odor could not be noticed. Simultaneously, the lipid oxidation effect was greatly inhibited. The result of electronic nose test showed that the similarity between irradiated pork processed with optimized method and fresh chilled pork was 9103% in odor.