【作者】 孔秋莲； 戚文元； 岳玲； 陈志军； 包英姿； 戴旭东； 徐赟；

【Author】 KONG Qiu-lian1,2,QI Wen-yuan1,2,YUE Ling1,2,CHEN Zhi-jun1,2,BAO Ying-zi2,DAI Xu-dong2,XU Yun2 (1.Shanghai Academy of Agricultural Science, Shanghai, China; 2.Shanghai Shu-Neng Irradiation Technology Company Limited, Shanghai, China)

【机构】 上海市农业科学院； 上海束能辐照技术有限公司；

【摘要】 以意式风干火腿为试材,研究了γ-射线和电子束辐照对火腿色泽、风味和过氧化值、硫代巴比妥酸值、羰基双烯值等脂质氧化指标的影响。结果表明,辐照后火腿红度(a*)降低,γ-射线的降低幅度大于电子束辐照,与未辐照处理呈现显著差异。电子束辐照处理火腿的色泽和风味优于γ-射线处理,辐照异味处于感官可接受水平。辐照导致火腿过氧化值上升,但仍保持在较低水平,产品符合国家规定的腌腊肉制品卫生标准(<0.25g/100g)。辐照火腿中脂质氧化产物指标(TBARS、羰基双烯值)低于未辐照火腿。更多还原

【Abstract】 This study dealt with the effect of irradiation on the color,ordor and lipid oxidation of prosciutto crudo. The hams were irradiated by γ-ray and electronic beam (EB).Changes of color, ordor, TBA value (TBARS), peroxide value (POV), carbonyl value and conjugated diene value were analyzed and compared with nonirradiated hams. Results showed that color index (a * )of control, γ-ray irradiated and EB irradiated were 14.39, 9.45 and 11.71 respectively. γ-ray irradiation had been shown to have apparently detrimental effect on the color and ordor of hams,while EB irradiation had little detrimental effect. Irradiation increased POV and conjugated diene value, but the amounts of lipid oxidation products (TBARS, carbonyl value) were less than nonirradiated hams.更多还原