食品与发酵工业2026，Vol.52Issue(9)：221-228,8.DOI:10.13995/j.cnki.11-1802/ts.044172
γ射线辐照和贮藏温度对芝麻酱食用品质的影响
Impact of γ-ray irradiation and storage temperature on the eating quality of sesame paste
摘要
Abstract
To investigate the feasibility of applying irradiation technology in sesame paste processing,this study examined the effects of γ-ray irradiation(0-5 kGy)on the nutritional components,safety indicators,and sensory attributes of sesame paste stored at different temperatures(25℃and 45℃).Results indicated that irradiation had little negative effect on the lipid contents,protein contents,acid values and peroxide values within the doses of 3 kGy.However,storage at 45℃dramatically increased acid values.While irradiation caused some degradation of vitamin E,the vitamin E content in sample irradiated at 3 kGy was 10.50%higher than that in the control group.Overall,irradiation had no significant impact on the aroma and taste of sesame paste.Nevertheless,storage at 45℃amplified the difference in odor between the irradiated groups and the control group.This study provides theoretical basis for the application of irradiation in the processing of sesame paste and its compound seasonings.关键词
芝麻酱/γ射线/贮藏温度/营养/风味/安全Key words
sesame paste/γ-ray/storage temperature/nutrition/flavor/safety引用本文复制引用
王娴,郭珊珊,吕培杰,梁强,杨淼,张栋,张殿鹤,陈思思,闫慧丽..γ射线辐照和贮藏温度对芝麻酱食用品质的影响[J].食品与发酵工业,2026,52(9):221-228,8.基金项目
河南省科学院高水平成果奖励与培育项目(20252304001) （20252304001）
中央引导地方科技发展资金项目(Z20241471142) （Z20241471142）
河南省科学院基本科研业务费项目(20250604001,20250604004) （20250604001,20250604004）
