冷却肉低剂量辐照后的理化和感官特性变化  

Changes in Physicochemical and Sensory Characteristics of Chilled Pork Irradiated at Low-dose Gamma Ray

作　　者：邓明[1,2] 哈益明[1] 严奉伟[3] 吴谋成[3] 

机构地区：[1]中国农业科学院农产品加工研究所 [2]华中农业大学食品科技学院,湖北武汉430070 [3]华中农业大学食品科技学院

出　　处：《食品科学》2005年第8期121-126,共6页Food Science

基　　金：国家"十五"攻关食品安全重大专项(2001BA804A23-2)

摘　　要：研究真空包装冷却猪肉经保鲜液处理和未经过保鲜液处理,再分别经1kGy、2kGy和3kGy低剂量辐照后的理化和感官特性变化,进而确定最佳的辐照处理方式以延长冷却猪肉的货架期。结果表明:经过2kGy辐照的处理组,在贮藏的过程中,鲜红色泽保持相对的稳定。冷却猪肉经过保鲜液处理+2kGy剂量辐照+冷藏(4±1℃),可以有效的延长冷却猪肉的货架期。The effect of chilled pork treated with or without preservation solution, irradiation dose（1,2 and 3kGy）on the physicochemical and sensory characteristics of vacuum-packaged chilled pork stored at （4 ± 1 ℃）for 2 ldays were studied, in order to determine the best method of irradiation to extend shelf life of chilled pork. The result show： The chilled pork color is stable in the storage-life when the X-ray was 2kGy. The best method that can extremely extend shelf life of chilled pork is that the sample are treated with preservation solution, vacuum-package, 2.0kGy irradiation and refrigeration.

关 键 词：冷却猪肉 辐照处理 理化特性 感官特性 剂量 

分 类 号：TS207.7[轻工技术与工程—食品科学]