辐射保藏荞面灌肠中氨基酸的变化  

Changes of Amino Acid Content in Buckwheat Powder SausageIrradiated with Co^(60)-γ

作　　者：王丽娟 王恒 

机构地区：[1]山西省粮油科学研究所,山西太原030024

出　　处：《氨基酸和生物资源》2005年第3期74-75,共2页Amino Acids & Biotic Resources

摘　　要：采用Co60-γ辐射保藏荞面灌肠,其风味、口感、18种氨基酸含量及必需氨基酸含量均未发生较大的变化,并且延长了它的保存期。辐射剂量的选择在安全范围之内,人们尽可放心食用。Buckwheat powder sausage was preserved after radiation of Co^60-γ . Its flavour and taste as well as the amount of 18 amino acids including essential ones changed little and the preservable period was prolonged.

关 键 词：辐射保藏 荞面灌肠 变化 

分 类 号：R151.3[医药卫生—营养与食品卫生学]