核农学报2011，Vol.25Issue(3)：506-509,4.
辐照对扒鸡氨基酸及感官品质的影响
EFFECT OF IRRADIATION ON AMINO ACID AND SENSORY QUALITY OF BRAISED CHICKEN
摘要
Abstract
The effects of irradiation, the packaging methods, antioxidants and irradiation temperature on amino acid composition of braised chicken were studied and the sensory characteristics of irradiated braised chicken at different storage time were evaluated in this paper. Eighteen kinds of amino acids were determined by amino acid analyzer and peculiar smell during the storage was conducted with double blind method. The results showed that the packaging methods, antioxidants and irradiation temperature had no effect on amino acid composition of braised chicken at 6. 5kGy ( P > 0. 05 ) , and the irradiated braised chicken gave off peculiar smells significantly and the peculiar smells gradually lightened with the extension of storage time. Low-temperature irradiation combined with vacuum packaging and antioxidants were an effective method on braised chicken irradiation.关键词
辐照/扒鸡/氨基酸/异味Key words
irradiation/ braised chicken/ amino acid/ peculiar smell引用本文复制引用
胡鹏,张奇志,邓鹏,王守经,许方佐..辐照对扒鸡氨基酸及感官品质的影响[J].核农学报,2011,25(3):506-509,4.基金项目
农业部行业专项"核技术农业应用"(200803034) （200803034）
