包装形式对辐照冷却猪肉糜脂肪氧化的影响  

EFFECT OF PACKAGING ON LIPID OXIDATION IN RAW IRRADIATED PORK PATTIES

作　　者：张海伟[1] 哈益明[1] 王锋[1] 

机构地区：[1]中国农业科学院农产品加工研究所

出　　处：《核农学报》2006年第2期128-131,共4页Journal of Nuclear Agricultural Sciences

基　　金：国家"十五"攻关食品安全重大专项(2001BA804A23-2)

摘　　要：本文研究了不同包装形式结合抗氧化剂对辐照冷却猪肉糜(猪五花肉)中脂肪氧化的抑制作用。添加抗氧化剂的冷却猪肉糜分别采取真空包装、无氧包装(N2+CO2)和气调有氧包装(O2+CO2+N2),然后经3kGy低剂量辐照,在4℃±1℃贮藏20d。分别在辐照的第0、5、10、15和20d对冷却猪肉糜脂肪氧化指标TBARS值、过氧化值进行测量。结果表明:添加抗氧化剂并结合真空包装能显著降低辐照猪肉糜中的脂肪氧化。因此在降低辐照及贮藏过程中冷却肉的脂肪氧化方面,真空包装要优于有氧包装。In order to inhibit the lipid oxidation of cold storage meat a combined treatment （use of antioxidants and controlled atmosphere） with irradiation was studied could have a synergistic effect, Patties were prepared from the ground fat-streaked of pig, added antioxidants, packaged in vacuum, oxygen-excluded（ N2 ＋ CO2） or oxygenic bags, respectively and then irradiated with at 3 kGy dose, and stored up to 20 days at 4 ℃. Peroxide value and thiobarbituric acid reactive substances （TBARS） were determined after 0, 5, 10, 15and 20 days of storage. The results showed that addition of antioxidants with vacuum package could decrease lipid oxidation of pork patties by irradiation. Vacuum packaging was better than aerobic packaging for irradiation and subsequent storage of meat because it minimized oxidative changes in pork patties.

关 键 词：脂肪氧化 包装 抗氧化剂 辐照处理 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]