抗氧化剂和包装材料对辐照如皋火腿质量的影响  

EFFECTS OF ANTIOXIDANT AND PACKAGE MATERIALS ON THE QUALITY OF IRRADIATED RUGAO HAM

作　　者：曹宏[1] 陈秀兰[1] 蒋云升 席军[3] 汪志君 包建忠[1] 韩燕[1] 董杰 杨海荣 

机构地区：[1]江苏里下河地区农业科学研究所,江苏扬州225007 [2]扬州大学,江苏扬州225001 [3]江苏长寿集团,江苏如皋226500

出　　处：《核农学报》2008年第6期820-822,共3页Journal of Nuclear Agricultural Sciences

基　　金：江苏省“十五”科技攻关项目(BE2005331);优质安全猪肉制品深加工关键技术研究与新产品开发,农业部公益性行业(农业)科研专项经费“核技术农业应用”(编号:200803034)

摘　　要：辐照可以延长火腿的保质期,但辐照过程会加速脂肪的氧化。本文对不同包装和不同组分抗氧化剂处理的火腿进行辐照处理,通过测定贮藏期间过氧化值的变化,研究辐照火腿的抗氧化保质的效果。结果显示:4和8kGy的辐照处理均可引起火腿脂肪的过氧化值普遍升高,随着贮藏时间的延长,各处理组的过氧化值都先升后降,峰值大约在100d左右出现,添加抗氧化剂可起到一定抗氧化作用。铝膜复合包装的抗氧化效果优于聚乙烯塑料袋,当抗氧化剂组分别为茶多酚0.5%、Vc 0.5%、柠檬酸0.5%、海藻酸钠5%时,4kGy辐照处理的过氧化值最低。Irradiation could extend the shelf life of ham, but irradiation also facilitates the oxidation of fat. Different packaging materials and combination of antioxidants were used to deal with Rugao ham in order to lower the level of antioxidation caused by irradiation treatment. The peroxide value of fat was detected as the reference index. The results were indicated that the fat peroxide value of all samples increased within the storage of 100d, and then decreased. Aluminium film compound packaging showed a better effect than polyethylene plastic bag. The antioxidant combination of 0.5 % tea-polyphenol, 0.5 % Vc, 0.5 % citric acid, 5 % sodium alginate, applied on 4 kGy irradiated samples was measured the lowest peroxide value of fat among all the treatments.

关 键 词：火腿 抗氧化 辐照 过氧化值 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]