摘要
研究了辐照剂量、贮藏时间和抗氧化剂对冷却肉脂肪氧化的影响。结果表明:辐照处理会加速冷却肉脂肪氧化,辐照剂量越高,脂肪氧化程度越大;在贮藏前期,随着贮藏时间的延长,辐照冷却肉脂肪氧化速度明显加快;在贮藏后期,冷却肉脂肪氧化的程度不能单纯根据过氧化值来判断;抗氧化剂茶多酚可以明显抑制辐照处理和贮藏时间对冷却肉脂肪氧化的影响。
The effects of the irradiation dose, the preservation time and the antioxidant on the lipid oxidation of the chilled meatwere studied. T(he results showed that the irradiation can promote the lipid oxidation of the chilled meat and the intensity of thelipid oxidation enhanced with the increase of the irradiation dose. During the beginning period of preservation, the lipid oxidationrates of chilled meat increased obviously with the elongation of the preservation time. The intensity of the lipid oxidation ofchilled meat can't measure only according to the peroxide value during the late period of preservation. The tea polyphenols, asan antioxidant, can inhibit the effects of the irradiation and the preservation time obviously on lipid oxidation of chilled meat.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第11期303-306,共4页
Food Science
基金
国家"十五"攻关食品安全重大专项(2001BA804A23-2)
