辐射诱导冷却肉脂肪氧化机理与抑制方法研究

探讨了辐照剂量、贮藏效应、氧气含量和抗氧化剂等因素对辐照冷却肉脂肪氧化的影响，提出了抑制辐照冷却肉脂肪氧化的技术方法。结果表明，辐照冷却肉的过氧化值与辐照剂量存在极显著的正相关关系（p〈0．01），随着贮藏时间的延长表现为先升后降；在包装实验中，真空包装和无氧包装（N2＋CO2）可以咀显降低贮藏期间辐照冷却肉的过氧化值和TBARS值（硫代巴比妥酸反应物）；添加抗氧化剂后，辐照冷却肉的脂肪氧化明显降低，其过氧化值和TBARS值在贮藏期间不超过3meq／kg和0．4mgMDA／kg，而对照达到29meq／kg和1．13mgMDA／kg，其中抗氧化剂茶多酚和维生素E起主导作用。

Mechanisms of lipid oxidation in pork samples irradiated at chilling temperatures and the ways to control the lipid oxidation

Effects of irradiation dose, storage time, concentration of oxygen and antioxidants on lipid oxidation in pork samples irradiated at chilling temperatures were studied for seeking technical approaches to control the lipid oxidation. The result indicated that the correlation between the dose and peroxide value (PV) was extremely high (p<0.01). During storage the PV rose first and then decreased. The irradiation could lower the PV and the TBARS value in chilled pork samples in either vacuum-packages or un-aerobical packages. Antioxidant combinations showed distinct beneficial reduction in lipid oxidation. The PV and the TBARS value were under 3meq/kg and 0.4mg MDA/kg respectively during storage, while they were 29meq/kg and 1.13 mg MDA/kg in the control samples. Among all the antioxidants, tea polyphenols and VE play an important part in controlling the lipid oxidation.