现代食品科技2017，Vol.33Issue(8)：201-210,10.DOI:10.13982/j.mfst.1673-9078.2017.8.030
电子束剂量率对冷却牛肉蛋白品质和感官特性的影响
Effect of Electron Beam Dose Rate on the Protein Quality and Sensory Characteristics of Chilled Beef
摘要
Abstract
To evaluate the effect of electron beam dose rate on the ultrastructure,protein quality,and sensory characteristics of chilled beef,Longissimus dorsi muscles obtained from Chinese Yellow Cattle were irradiated at 2.5 kGy with dose rates of 30,150,300 kGy/min using a high-energy electron accelerator.The samples were stored at 4 ℃ to determine the effects of dose rate and storage time on the values of color,odor,ultrastructure,protein content,and amino acid component of the chilled beef at each storage period.At the beginning of storage,a comparison of the experimental and control groups demonstrated that the irradiated samples had a darker color,an off-odor,and a lower sensory evaluation score.However,with a prolonged storage time,the overall quality of the control samples decreased,while those of irradiated samples remained relatively stable.The quality of the chilled beef exposed to 150 kGy/min was better than that in the other irradiation groups.Irradiation accelerated aging of the beef meat.The effect of 150 kGy/min irradiation on sarcomere length was similar to the influence of 15 d of storage.The irradiation technique did not affect the protein content and amino acid component of the chilled beef.However,the amounts of lysine,valine,and other essential amino acids were affected by the storage time.关键词
电子束剂量率/感官评价/超微结构/蛋白含量/氨基酸组分Key words
electron beam dose rate/sensory evaluation/ultrastructure/protein content/amino acid component引用本文复制引用
程述震,王晓拓,张洁,解新方,王志东..电子束剂量率对冷却牛肉蛋白品质和感官特性的影响[J].现代食品科技,2017,33(8):201-210,10.基金项目
国家科技支撑计划课题(2014BAA03B05) （2014BAA03B05）
公益性行业(农业)科研专项经费资助项目(201103007) （农业）
