辐照保鲜技术对肉类及其制品影响的研究现状  

Research Status of Radiation Preservation Technology in Meat and Meat Products

作　　者：刘俊轩[1,2] 苏霞[1,2] 何彦瑾[2] 王华[1] 

机构地区：[1]西南大学柑桔研究所,重庆400712 [2]西南大学食品科学学院,重庆400715

出　　处：《食品与发酵工业》2012年第10期151-154,共4页Food and Fermentation Industries

摘　　要：文中简述了辐照保鲜技术的原理与特点,详细综述了辐照保鲜技术对肉类与肉制品中碳水化合物,蛋白质、脂肪和其他成分及感官品质的影响;对其安全性作了总结,并展望了辐照食品保鲜技术的发展方向。A brief description of theory and characteristics of the irradiation preservation technology was given in the paper. A detailed overview of the effect of the irradiation preservation technology on meat and meat products was given, including carbohydrate, protein, fat, other nutrients and sensory quality. Also it summarized the safe and the future development of the irradiation preservation technology.

关 键 词：辐照保鲜 营养成分 感官品质 安全性 肉类 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]