| 辐照技术在猪肉加工制品中的应用 |
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| 引用本文： | 姚涛,沈韫韬,徐琰,张娜.辐照技术在猪肉加工制品中的应用[J].肉类工业,2021(1). |
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| 作者姓名： | 姚涛 沈韫韬 徐琰 张娜 |
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| 作者单位： | 海盐县食品药品检验检测中心;浙江省平湖技师学院 |
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| 摘 要： | 详细阐述了辐照技术对猪肉加工制品的感官和成品中的蛋白质、脂肪和碳水化合物等成分的影响。并对辐照技术在猪肉加工制品中,延长保存期和安全性等关键作用方面做了论述。用10kGy以下辐照剂量处理过的食品,其风味、色泽,内部的蛋白质、脂肪和维生素等基本保持稳定,同时可以有效地延长猪肉加工制品的保存期。
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| 关 键 词： | 辐照技术 猪肉加工制品 应用 |
Application of irradiation technology in pork processed products |
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| YAO Tao,SHEN Yuntao,XU Yan,ZHANG Na.Application of irradiation technology in pork processed products[J].Meat Industry,2021(1). |
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| Authors: | YAO Tao SHEN Yuntao XU Yan ZHANG Na |
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| Abstract: | The effect of irradiation technology on the sensory of pork processed products and the components of protein,fat and carbohydrate in the finished products was described in detail.The key role of irradiation technology in pork processed products including extending shelf life and safety were discussed.The food was treated byirradiation dose below 10kGy,the flavor,color,protein,fat and vitamin in the food were basically stable,and the storage life of pork processed products could be effectively prolonged. |
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| Keywords: | irradiation technology pork processed products application |
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