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Position: Home > Articles > Effects of γ-ray/electron beam irradiation on color and lipid oxidation of prosciutto Acta Agriculturae Shanghai 2013,29 (2) 38-42

γ射线和电子束辐照对意式风干火腿色泽和脂质氧化的影响

作者：

吴庆;孔秋莲;戚文元;岳玲;陈志军;包英姿;颜伟强

单位：

上海束能辐照技术有限公司;浙江省农业科学院作物与核技术利用研究所;上海市农业科学院

关键词：

火腿;色泽;脂质氧化;辐照;电子束;γ射线

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、辐照异味和过氧化值、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-射线辐照的降低幅度大于电子束辐照,与未辐照处理均呈显著差异。电子束辐照后a~*/b~*比值与对照相同,γ-射线辐照后a~*/b~*比值显著低于对照。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、双烯值上升,但过氧化值仍保持在较低水平,符合国家规定的腌腊肉制品卫生标准(<0.25g/100 g)。辐照火腿的脂质氧化产物指标(TBARS、羰基值)低于未辐照火腿。

译名：

Effects of γ-ray/electron beam irradiation on color and lipid oxidation of prosciutto

作者：

WU Qing;KONG Qiu-lian;QI Wen-yuan;YUE Ling;CHEN Zhi-jun;BAO Ying-zi;YAN Wei-qiang;Institute of Crops and Nuclear Technology Utilization,Zhejiang Academy of Agricultural Sciences;Shanghai Academy of Agricultural Sciences;Shanghai Shu-Neng Irradiation Technology Company Limited;

关键词：

Prosciutto;;Color and luster;;Lipid oxidation;;Irradiation;;Electron beam;;Gammaray

摘要：

The hams were irradiated by γ-ray(2.2 kGy/h,6 kGy) and electron beam(8.44 kGy/s,6 kGy) to study the effects of γ-ray/electron beam irradiation on the color,irradiation off-odor,peroxide value,thiobarbituric acid value,and carbonyl and diene values of prosciutto.The results showed that the red(a~*) of the hams irradiated by γ-ray dulled more than that of the hams irradiated by electronic beam(EB),and both reds were significantly different from that of nonirradiated hams.The a~* /b~* ratio of EB-irradiated hams was the same as the control but that of γ-ray-irradiated hams was significantly less than the control.The EB irradiation was better than the γ-ray irradiation in hams' color and odor,and the irradiation off-odor was at acceptable level.The irradiation treatments led to increase of the peroxide value and diene value,but the peroxide value was still at a relatively low level and met the national health standards of cured meat products(<0.25 g/100 g).The lipid oxidation products(TBARS,carbonyl value) of irradiated hams were less than those of nonirradiated hams.

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γ射线和电子束辐照对意式风干火腿色泽和脂质氧化的影响

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