【摘要】 本文研究了辐照处理对泡椒凤爪货架期中的营养品质的影响。以软包装泡椒凤爪为原料,经最高剂量为2~10kGy的电子束辐照处理,0~10℃条件下贮藏1个月后进行各项指标的检测。结果表明:辐照处理对泡椒凤爪中菌落总数、霉菌和大肠杆菌的杀灭效果显著;与对照相比,辐照后样品中蛋白质和脂肪的含量无明显变化,维生素A、E和B3的含量增加;辐照剂量达到4kGy后,样品中氨基酸总量上升;总酸含量因辐照处理有所降低,胆固醇和亚硝酸盐的含量增加。辐照处理有利于改善泡椒凤爪在货架期中的营养品质,延长其货架期。更多还原

【Abstract】 The effect of irradiation on nutritional quality of soft packaged chicken feet with pickled peppers within shelf life were investigated.Chicken feet were irradiated by E-beam which max dose was 10kGy,and all the samples were stored at 0 ~ 10℃ and analyzed one month after irradiation treatment.Significant sterilizing effect was got for soft packaged chicken feet with pickled peppers by irradiation;The contents of protein and fat were changed after irradiation treatment;the contents of V A 、V E and V B 3 in irradiated chicken feet were increased;The total contents of amino acids increased when irradiation dose were more than 4kGy;The contents of total acids decreased after irradiation treatment,but the contents of cholesterol and nitrite increased.Above all,irradiation treatment can be used to improve nutritional quality of chicken feet with pickled peppers in shelf life.更多还原