| 辐照对扒鸡氨基酸及感官品质的影响 |
| |
| 引用本文： | 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. |
| |
| 作者姓名： | 胡鹏 张奇志 邓鹏 王守经 许方佐 |
| |
| 作者单位： | 山东省农业科学院原子能农业应用研究所,山东济南,250100 |
| |
| 摘 要： | 研究辐照、包装形式、抗氧化剂和辐照温度对扒鸡氨基酸组成及感官变化的影响.利用氨基酸分析仪对扒鸡18种氨基酸进行了测定,并采用双盲法对辐照扒鸡贮藏过程中异味变化进行了评分试验.结果表明:6.5kGy剂量辐照时,包装形式、抗氧化剂以及辐照时的温度对扒鸡的氨基酸组成均没有明显的影响(P＞0.05),扒鸡在辐照后产生了明显的异...
|
| 关 键 词： | 辐照 扒鸡 氨基酸 异味 |
| 收稿时间： | 2010-07-22 |
| 修稿时间： | 2010-11-02 |
EFFECT OF IRRADIATION ON AMINO ACID AND SENSORY QUALITY OF BRAISED CHICKEN |
| |
| HU Peng,ZHANG Qi-zhi,DENG Peng,WANG Shou-jing,XU Fang-zuo.EFFECT OF IRRADIATION ON AMINO ACID AND SENSORY QUALITY OF BRAISED CHICKEN[J].Acta Agriculturae Nucleatae Sinica,2011,25(3):506-509. |
| |
| Authors: | HU Peng ZHANG Qi-zhi DENG Peng WANG Shou-jing XU Fang-zuo |
| |
| Institution: | Institute of Atomic Energy and Application in Agriculture,Shandong Academy of Agricultural Science, Jinan, Shandong 250100 |
| |
| 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. |
| |
| Keywords: | irradiation braised chicken amino acid peculiar smell |
| 本文献已被 万方数据 等数据库收录！ |
| 点击此处可从《核农学报》浏览原始摘要信息 |
| 点击此处可从《核农学报》下载免费的PDF全文 |
|
