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当前位置: 首页 > 文章 > 抗氧化剂对辐照猪肉理化和感官品质的影响 农业工程学报 2010,26 (5) 357-361
Position: Home > Articles > Influence of antioxidants on physicochemical and sensory characteristics of irradiated pork Transactions of the Chinese Society of Agricultural Engineering 2010,26 (5) 357-361

抗氧化剂对辐照猪肉理化和感官品质的影响

作  者：
李新;林若泰;熊光权;程薇;耿胜荣;廖涛
单  位：
湖北省农业科学院农产品加工与核农技术研究所
关键词：
辐照;脂肪;氧化;抗氧化剂;异味;猪肉
摘  要：
为减少猪肉辐照灭菌后产生的异味和脂肪氧化,研究了叔丁基对苯二酚、虾青素、维生素E、茶多酚4种抗氧化剂对辐照猪肉理化和感官品质的影响。采用2g/L抗氧化剂浸泡处理,透氧包装,辐照剂量2.6kGy,冷藏10d。分析测定辐照猪肉感官品质、过氧化值、硫代巴比妥酸反应物、挥发性物质、抗氧化剂对羟自由基清除能力,筛选出适合猪肉辐照的高效抗氧化剂。结果表明:叔丁基对苯二酚在储藏期可以很好地减轻辐照异味并抑制脂肪氧化,效果优于虾青素、维生素E、茶多酚。叔丁基对苯二酚和维生素E可以有效地降低脂肪辐照后产生的挥发性物质含量。叔丁基对苯二酚(0.5g/L)对羟自由基的清除率为52.5%,高于其他抗氧化剂,可抑制猪肉辐照过程中羟自由基参与的反应。
译  名：
Influence of antioxidants on physicochemical and sensory characteristics of irradiated pork
作  者：
Li Xin,Lin Ruotai,Xiong Guangquan,Cheng Wei,Geng Shengrong,Liao Tao(Institute of Farm Products Processing and Nuclear-Agricultural Technology,Hubei Academy of Agricultural Sciences,Wuhan 430064,China)
关键词：
irradiation,lipids,oxidation,antioxidant,off-odor,pork
摘  要：
The physicochemical and sensory characteristics of irradiated pork treated with 4 antioxidants(tert-butylhydroquinone,astaxanthin,vitamin E,tea polyphenols)were studied to reduce off-odor and lipid oxidation of irradiated pork.Pork was soaked in antioxidants solution(2 g/L),aerobically packaged,irradiated at 2.6 kGy,and refrigerated storage for 10 days.Sensory characteristics and some physicochemical parameters such as peroxide value,thiobarbituric acid reactive substances,volatile substances,and scavenging capacity of antioxidants on the hydroxyl radical were analyzed.The result showed that tert-butylhydroquinone could keep sensory characteristics of pork and restrain lipid oxidation during storage time compared with astaxanthin,vitamin E and tea polyphenols.Both tert-butylhydroquinone and vitamin E could effectively decreased contents of volatile compounds.Especially,the scavenging rate of hydroxyl radicals based on tert-butylhydroquinone(0.5 g/L)was 52.5%,higher than other antioxidants,which effectively inhibited the oxidation reaction from hydroxyl radicals in irradiating pork.

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