辐照保鲜对腊牛肉品质影响的初探  

Brief study on effect of radiation on the quality of cured beef

作　　者：肖蓉[1] 徐昆龙[1] 彭伟国[1] 李光才[1] 

机构地区：[1]云南农业大学食品学院,昆明650201

出　　处：《食品科技》2004年第8期74-76,81,共4页Food Science and Technology

基　　金：云南省教育厅课题资助项目(0132299)。

摘　　要：通过对辐照前后真空小包装腊牛肉主要营养成分、理化、微生物指标和感官指标进行分析,可以看出辐照前后风味和品质无显著差异,辐照后腊牛肉色泽更为理想,微生物指标大幅度降低,延长了腊牛肉的保质期。辐照是一种很有推广意义的肉类储藏和较为理想的保鲜技术。Analyzing the cured beef, which was vacuum and packaged, the main nutrition ingredients, microbiological index, sensory characteristic, and physical and chemical characteristic before and after radiation treatment show no significant difference in flavor and quality. In addition, the color of radiated cured beef was much more desirable, and the number of target organisms were greatly decreased which prolonged the storage life. Radiation is worthy to be wide used in meat preserving and a fairly good technique for preservation.

关 键 词：辐照 腊牛肉 变化 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]