| γ射线对速冻包子肉馅酸价和过氧化值的影响 |
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| 引用本文： | 鲁茂林,葛才林,王荣兰,龚峥. γ射线对速冻包子肉馅酸价和过氧化值的影响[J]. 扬州大学学报(农业与生命科学版), 2007, 28(4): 100-102 |
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| 作者姓名： | 鲁茂林 葛才林 王荣兰 龚峥 |
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| 作者单位： | 扬州大学,食品科学与工程学院,江苏,扬州,225001;扬州大学,农学院,江苏,扬州,225009;扬州大学,旅游烹饪学院,江苏,扬州,225001 |
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| 基金项目： | 江苏省高校自然科学基金资助项目(RK0310084) |
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| 摘 要： | 以0.2、0.4和0.8 kGy剂量的γ射线辐照速冻肉馅包子,测定不同贮藏时间包子肉馅的酸价、过氧化值以及感官指标,并与未辐照的速冻包子肉馅进行比较。结果表明:辐照后包子肉馅的酸价和过氧化值均有不同程度的增加,但均未超出地方标准的范围;照射与未照射包子在感官上无明显差异。
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| 关 键 词： | 速冻包子肉馅 辐照 酸价 过氧化值 |
| 文章编号： | 1671-4652(2007)04-0100-03 |
| 修稿时间： | 2007-10-08 |
Effect of gamma irradiation on acid value and peroxide value of the frozen steamed meat stuffed buns |
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| LU Mao-lin,GE Cai-lin,WANG Rong-lan,GONG Zheng. Effect of gamma irradiation on acid value and peroxide value of the frozen steamed meat stuffed buns[J]. Journal of Yangzhou University(Agricultural and Life Science Edition), 2007, 28(4): 100-102 |
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| Authors: | LU Mao-lin GE Cai-lin WANG Rong-lan GONG Zheng |
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| Abstract: | Acid value,peroxide value and sensory evaluation of the frozen steamed stuffed buns irradiated at 0.2,0.4 and 0.8 kGy and kept in different days were detected.The results shown that compared to the non-irradiated samples both acid value and peroxide value gradually increased as the doses risen,but they did not exceed the standard formulated by Yangzhou local association,and sensory qualities were not changed. |
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| Keywords: | frozen steamed meat stuffed buns irradiation acid value peroxide value |
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