【摘要】 将茶多酚、芝麻酚、壳聚糖单独以干粉或溶液的形式与猪肉混合均匀,经辐照后低温4℃±1℃冷藏,研究抗氧化剂对辐照异味的影响。结果表明,添加茶多酚和芝麻酚干粉对减轻猪肉辐照异味有一定的作用,但添加不匀易造成局部变色或其他附带味道;添加中高浓度茶多酚和芝麻酚溶液在贮藏前期辐照味较轻,贮藏后期出现难闻的气味,茶多酚和芝麻酚减轻异味最佳浓度为0.01%。更多还原

【Abstract】 The raw pork was pre-refrigerated and treated with antioxidants chitosan,tee polyphenol and sesamol at different concentration.The kind pork irradiated at 3.0kGy and stored at 4℃±1℃.The irradiated off-odor was assessed during the storage time.The effects of antioxidant,accession style and accession quantity on reducing off-odor of irradiated pork were tested.Results showed that the optimum treatment was solution accession style,0.01% concentration of sesamol or tea polyphenol.更多还原