Addition of Antioxidant to Improve Quality and Sensory Characteristics of Irradiated Pork Patties
Addition of Antioxidant to Improve Quality and Sensory Characteristics of Irradiated Pork Patties
复制标题
添加抗氧化剂改善辐照猪肉饼的品质和感官特性
DOI：
10.1111/j.1365-2621.2002.tb08789.x
复制
发表时间：
2002
影响因子：
3.9
通讯作者：
D. Ahn
中科院分区：
文献类型：
--
作者：
K. Nam;K. Prusa;D. Ahn
研究了添加抗氧化剂对辐照肉饼氧化品质变化的影响。脂质氧化（TBARS）不受关注，即使在有氧包装的辐照猪肉肉饼中添加抗氧化剂也是如此。辐照产生硫化合物，如二甲基硫化物和二甲基二硫化物，造成辐照异味。没食子酸盐+生育酚或芝麻酚+生育酚能有效降低硫挥发分，但对辐照生肉饼发红无影响。好氧包装对降低辐照肉在贮存过程中的硫挥发性和异味有很好的效果。抗氧化剂对辐照猪肉的感官特性和消费者接受程度影响不大，消费者不认为辐照生猪肉的红色是质量缺陷。
The effects of added antioxidants on the oxidative quality changes of irradiated pork patties were studied. Lipid oxidation (TBARS) was not a concern, even in aerobically packaged irradiated pork patties when antioxidants were added. Irradiation produced sulfur compounds, such as dimethyl sulfide and dimethyl disulfide, responsible for irradiation off-odor. The addition of gallate + tocopherol or sesamol + tocopherol was effective in reducing the sulfur volatiles, but had no effect on the redness of irradiated raw pork patties. Aerobic packaging was highly effective in reducing sulfur volatiles and off-odor from irradiated meat during storage. Antioxidants had little effect on the sensory characteristics and consumer acceptance of irradiated pork, and consumers did not consider the red color of irradiated raw pork as a quality defect.