辐照对宠物干粮食品酸价的影响  

EFFECT OF IRRADIATION ON FAT OXIDATION OF DRIED PET FOOD

作　　者：冯敏[1] 严建民[1] 李澧[1] 朱佳廷[1] 李俐俐[1] 杨萍[1] 王德宁[1] 顾贵强[1] 

机构地区：[1]江苏省农业科学院原子能农业利用研究所,江苏南京210014

出　　处：《核农学报》2012年第9期1260-1264,1270,共6页Journal of Nuclear Agricultural Sciences

基　　金：江苏省农业科技自主创新资金项目[CX(10)449]

摘　　要：为研究辐照对宠物干粮食品在储藏过程中脂肪氧化的影响,以新鲜牛肉为材料,添加抗氧化剂后制成宠物干粮食品,通过检测储藏过程中样品酸价的变化研究辐照对抗氧化效果的影响,未添加抗氧化剂的样品作为对照。所用抗氧化剂包括叔丁基对苯二酚、没食子酸丙酯、茶多酚、生育酚和抗坏血酸钠。结果表明:储藏100d时,复合抗氧化剂smc对酸价的抑制率最高为51.0%,辐照处理结合复合抗氧化剂smc的方式对酸价的抑制率次之为48.7%;辐照后,样品的酸价在储藏过程中的升高速度缓于未辐照样品的速度。辐照处理可以抑制酸价的升高,辐照处理结合复合抗氧化剂smc的方式更适用于抑制货架期超过4个月的宠物干粮食品在储藏过程中酸价升高的脂肪氧化。To study the effect of irradiation on fat oxidation in storing of dehydrated pet food, fresh beef was used to make dried pet food by adding antioxidants, and acid values were tested at different storing time to show the degree of fat oxidation, the sample without antioxidant was tested as the control. Antioxidants used were tertiary butyl hydroquinone （TBHQ）, propyl gallate（PG）, tea polyphenols （ TP）, toeopheryl and sodium aseorbate. The results showed that, for samples had been stored for 100 days, the inhibition ratio of muhi-antioxidant smc on acid value was 51.0% , and this ratio was the best one, the ratio of irradiation and multi-antioxidant smc on acid value was the second of 48.7% ; acid values of irradiated samples increase slower than that of corresponding unirradiated samples in storing. Above all, irradiation treatment can make acid values increase slower, the treatment by irradiation and muhi-antioxidant sine was better for dried pet food to control the acid value in long-term storing.

关 键 词：宠物干粮食品 辐照 抗氧化剂 酸价 

分 类 号：TS976.38[轻工技术与工程]