期刊
RADIATION PHYSICS AND CHEMISTRY
卷 80, 期 3, 页码 475-480出版社
PERGAMON-ELSEVIER SCIENCE LTD
DOI: 10.1016/j.radphyschem.2010.10.003
关键词
Irradiation; Storage time; Lipid oxidation; Antioxidant; Chilled pork
The effects of gamma-irradiation with different doses (0, 2, 4, 6, 8 and 10 kGy) and storage time (0-30 days) on the lipid oxidation of chilled pork and the combined effect of irradiation and antioxidant on the lipid oxidative stability during storage at 4 degrees C were investigated. The results indicated that irradiation treatment increased lipid oxidation, measured as peroxide (PV) and thiobarbituric acid reactive substance (TBARS) values. Lipid oxidation was increased with the increase in storage time. The addition of tea polyphenol (TP) was effective in controlling the lipid oxidation of chilled pork after irradiation during cold storage. (C) 2010 Elsevier Ltd. All rights reserved.
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