【摘要】 研究了低剂量辐照、抗氧化剂、包装条件以及贮藏时间等影响辐照冷却肉脂肪氧化的主要因素和抑制效果。结果表明,对冷却猪肉的辐照处理会加剧其脂肪的氧化,真空包装或无氧包装可以明显的降低贮藏期间辐照冷却肉的脂肪氧化。辐照处理前在肉糜中添加抗氧化剂并采用真空包装时,肉糜可以贮藏2周以上而不产生脂肪氧化。比较几种主要的抗氧化剂的效果表明,茶多酚在抑制辐照冷却肉糜脂肪氧化方面效果最好。更多还原

【Abstract】 The influences of low dose irradiation, antioxidants, package style, and storage time on lipid oxidation of raw pork patties were investigated. The results showed that irradiation accelerated the lipid oxidation in raw meat. Oxygen availability during storage was more important than irradiation on the lipid oxidation. If patties are added antioxidants or vacuum packaged before irradiation, raw patties can be stored for 2 weeks without problems in lipid oxidation. Among all the antioxidants, tea polyphenols played an important part in controlling the lipid oxidation.更多还原