| 控制辐照肉脂肪氧化技术的研究 |
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| 引用本文： | 哈益明,王锋.控制辐照肉脂肪氧化技术的研究[J].中国核科技报告,2005(2). |
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| 作者姓名： | 哈益明 王锋 |
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| 作者单位： | 中国农业科学院农产品加工研究所，农业部辐照产品质量监督检验测试中心 北京，100094，北京，100094 |
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| 基金项目： | 国家“十五”攻关食品安全重大专项(2001BA804A23-2) |
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| 摘 要： | 通过对辐照剂量、贮藏温度、氧气含量和抗氧化剂等影响脂肪氧化因素的研究,揭示了辐照肉脂肪氧化的机理。结果表明:辐照处理可以明显诱导肉的脂肪氧化反应;降低贮藏温度、减少包装中的氧气含量和添加抗氧化剂,对抑制辐照肉的脂肪氧化效果明显。
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| 关 键 词： | 辐照肉 脂肪氧化 过氧化值 |
Study of Inhibition on Lipid Oxidation of Irradiated pork (In Chinese) |
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| HA YimingWANG Feng.Study of Inhibition on Lipid Oxidation of Irradiated pork (In Chinese)[J].China Nuclear Science and Technology Report,2005(2). |
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| Authors: | HA YimingWANG Feng |
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| Affiliation: | HA Yiming~1WANG Feng~2 |
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| Abstract: | It was studied that the effect factors of irradiation dose, preservation temperature, oxygen content and antioxidant on lipid oxidation of irradiated pork. A mechanism was explained on lipid oxidation of irradiated pork. The results showed that irradiation might aggravate lipid oxidation of pork and that decreased preservation temperature and oxygen content of the packaging, added antioxidant also could effectively inhibit lipid oxidation of irradiated pork. |
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| Keywords: | Irradiated pork Peroxide value Lipid oxidation |
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