【摘要】 本文研究了不同光性质对脂肪氧化变化和色泽变化的影响。研究发现,选择照明光源(日光灯和白炽灯)时应根据贮存温度而定,在4±2℃温度下贮存时,两种光源对脂肪氧化程度影响之间不存在显著性差异(p>0.05),但日光灯照明可以延缓颜色发生变化,而在9±1℃温度下贮存时,采用白炽灯照明较适,可延缓脂肪氧化和变色发生。在4±2℃贮存温度下,采用日光灯照明时,光照强度低于750lux的情况下,光强大小对猪肉脂肪氧化和色泽变化的影响较小。在4±2℃贮存温度下,激发波长低于550nm的蓝光和绿光能明显加快猪肉脂肪氧化和变色。更多还原

【Abstract】 The paper compared the influence of different light sources (fluorescent lamp and incandescent),intensity and wavelength on lipid oxidation of chilled meat stored at 4℃±2℃ and 9±1℃ The results showed:1,the choice of light sources should basis on temperature,the effect of fluorescent lamp and incandescent light on lipid oxidation are not significant(p>0.05),but fluorescent lamp can delay color changes at 4℃±2℃,however,incandescent light can control lipid oxidation and color changes compared with fluorescent lamp at 9℃±1℃.2,when using fluorescent lamp as illuminance,the effect of light intensity under 750lux and light wavelength up 550nm on lipid oxidation and color changes is more less at 4℃±2℃,so it should use the light wavelength under 550nm and light intensity under 750lux as illuminance to delay lipid oxidation and color changes.更多还原