摘要
采用辐射贮存肉类,剂量较高时会产生辐射异味.研究表明:板鸭辐射味随剂量的增加而加强,当剂量超过5kGy时,即引起较强的辐射味.辐射味主要来源于板鸭肌肉蛋白,特别是其中的水溶性蛋白质部分;辐射味与羰基化合物、挥发性含硫化合物及胺等有关,其含量随剂量的加大而增加.辐射产生了两种新羰基化合物(R_f值分别为0.23和0.28)及一种挥发性胺——丙胺.
The problem rising from irradiated meat is that off-flavor is induced with higher radiation dose. Thestudy on the irradiation of pressed salted duck indicates that the smell induced by irradiation is produced by athreshold of 1.5 kGy and intensified with the increase of dose. The smell primarily comes from muscle ofpressed salted duck,especially from its water soluble protein. With the increase of dose,volatile carbonyl com-pounds,amines and sulfur compounds increased significantly. The paper chromatography analysis shows thattwo new volatile carbonyl compounds (R_f=0. 23 and 0. 28)and a new volatile amine——propamine are in-duced by irradiation.
出处
《科技通报》
1992年第5期300-303,共4页
Bulletin of Science and Technology
关键词
板鸭
辐射剂量
食品加工
贮存
pressed salted duck
irradiation
off-flavor
food processing
