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以低剂量(0.3、1.0、2.0、3.0kGy)γ射线对鲜猪肉进行了辐照处理,并对其在20℃恒温及4℃冷库存放时的保鲜效果进行了研究。结果:经1.0kGy辐照不改变鲜猪肉的感官性状和T—VBN含量,有明显的杀菌效果和保鲜效果,低温(0—4℃)保存效果更好。包装形式对1.0kGy辐照猪肉的保鲜效果影响不大。2.0kGy以上剂量辐照可使鲜肉出现辐射味。
Fresh pork was irradiated with low dose (0.3,1.0,2.0,3.0kGy) gamma rays and its preservation effect at 20 ℃ and cold storage at 4 ℃ was studied. Results: The sensory traits and T-VBN content of fresh pork did not change after 1.0 kGy irradiation, which showed obvious bactericidal effect and preservation effect. The preservation effect at low temperature (0-4 ℃) was better. Packaging form of 1.0kGy irradiated pork has little effect on the preservation. Irradiation of 2.0kGy above radiation can make fresh meat smell.