肉类研究2025，Vol.39Issue(4)：56-64,9.DOI:10.7506/rlyj1001-8123-20241016-267
辐照对无骨柠檬凤爪贮藏品质的影响
Effect of Irradiation on the Storage Quality of Lemon-Flavored Boneless Chicken Feet
摘要
Abstract
This study investigated the effects of irradiation on the storage quality of lemon-flavored boneless chicken feet.The changes in total bacterial count,pH value,color parameters,thiobarbituric acid reactive substances(TBARs)value,peroxide value,free amino acid content and volatile flavor composition and content were analyzed in samples treated with different irradiation doses(0,3,6,9,and 12 kGy).Results showed that irradiation effectively inhibited microbial growth in lemon-flavored chicken feet.The pH value and color were significantly affected by irradiation(P<0.05).Moreover,irradiation accelerated lipid oxidation,resulting in a more pronounced increase in peroxide value and TBARs value during storage.At an irradiation dose of 6 kGy,the total free amino acid content and umami amino acid content were significantly higher than those at other irradiation doses(P<0.05).The results of gas chromatography-mass spectrometry indicated that irradiation greatly affected the volatile flavor content of lemon-flavored chicken feet.The ester content was decreased with increasing irradiation dose.Overall,lemon-flavored chicken feet treated with a 6 kGy irradiation dose exhibited superior quality.关键词
柠檬凤爪/辐照/贮藏/品质Key words
lemon-flavored chicken feet/irradiation/storage/quality分类
轻工纺织引用本文复制引用
蓝碧锋,沈泳珊,吴俊师,李湘銮,缪承杜,赵文红..辐照对无骨柠檬凤爪贮藏品质的影响[J].肉类研究,2025,39(4):56-64,9.基金项目
禽类预制菜辐照品质研究项目(D12320766) （D12320766）
