电子束辐射即食肉制品产生异味的机理及控制方法研究

肉食品经过辐照后会产生明显辐照异味，严重制约了辐照技术在肉品加工领域的应用。但是辐照，特别是电子束辐照，作为一种安全、可靠、无营养破坏的高效杀菌保鲜技术在我国仍然具有广阔的发展前景。本项目就是在这种背景下拟以即食火腿肠为实验材料，研究即食肉制品辐照过程中辐照异味的来源、形成机理及其控制方法。研究首先用电子加速器对火腿肠样品进行辐照处理。然后从口感/滋味角度对其进行感官评价，表征其辐照味的主要特征；分别利用动态顶空固相微萃取/GC-MS和HPLC-MS-MS鉴定引起即食火腿肠辐照味异的挥发性、半挥发性以及非挥发性化合物，并在此基础上进一步通过构建模型系统来研究在肉品辐照过程中这些异味化合物的来源及形成机理，建立防止即食肉制品辐照过程中辐照味形成的有效方法，推动辐照技术在肉制品加工也中的应用。

The meat foods after irradiation will produce significant irradiation off-flavor, which significantly restricts the application of irradiation technology in the field of meat processing. However, the irradiation technology, especially the electro beam irradiation, as a safe, reliable, non-nutrition destruction sterilization technology still has broad development prospects in our country. In this context, this project is intended to take the ready-to-eat cooked ham as experimental material to study the sources, mechanisms and control methods of irradiation off-flavor production in ready-to-eat meat products during irradiating. Firstly, the cooked hams will be vacuum-packaged and irradiated. Then the sensory evaluation, mainly from the perspective of taste, will be conducted in order to characterize the off-flavor of irradiated ham. The volatile, semi- and non-volatile compounds eliciting the off-flavor of irradiated cooked ham will be identified by the dynamic headspace/GC-MS and HPLC-MS-MS methods, respectively. And the sources and formation mechanisms of these semi- and non-volatile compounds will be determined using a model system. On the basis of making clear the sources and mechanisms of these off-flavor compounds, the strategies that could minimize or prevent the irradiation off-flavor will be further builded, which will effectively promote the utilization of irradiation in meat industry.