食品科学2017，Vol.38Issue(9)：34-39,6.DOI:10.7506/spkx1002-6630-201709006
辐照对猪肉火腿肠风味与品质的影响
Effect of Irradiation on the Flavor and Color of Pork Sausages
摘要
Abstract
In the present study,pork sausages were irradiated by 60Co δ-ray ray at doses of 1,3,5,7 and 9 kGy,respectively.After that,the off-flavor intensity,lipid oxidation,volatile flavor composition and color difference of sausages were determined for the purpose of evaluating the effect of irradiation on the physicochemical and sensory quality of pork sausages.The results indicated that irradiation could significantly promote lipid oxidation and result in a decrease in the redness value (a*) of pork sausages,but the yellowness (b*) and lightness (L*) values were not affected by irradiation.The off-flavor intensity increased with increasing irradiation dose,but it did not change significantly within the dose range of 1-5 kGy;when the irradiation dose was increased to 7 kGy,pork sausages produced a significantly unacceptable off-flavor.The contents of volatile sulfur-containing compounds,2-butene,pentane,1-pentene,octane,hexane and aldehydes increased significantly compared to the control samples,which were positively correlated with irradiation dose.Carbon disulfide,dimethyl disulfide,2-methyl-propanal,3-methyl-butanal,hexanal,butene and toluene were the main volatiles that were generated after irradiation.These results suggested that the irradiation could deteriorate the flavor and color of pork sausage,especially at a dose above 5 kGy.These quality changes were closely related with lipid oxidation of pork sausages.关键词
辐照/脂肪氧化/挥发性风味/色差Key words
radiation/lipid oxidation/volatile flavor/color分类
轻工纺织引用本文复制引用
何立超,李成梁,马素敏,靳国锋..辐照对猪肉火腿肠风味与品质的影响[J].食品科学,2017,38(9):34-39,6.基金项目
国家自然科学基金青年科学基金项目(31201390) （31201390）
