摘要
为了探索去除冷却猪肉辐射后异味的方法,研究了气调处理,吸附剂处理及气调与吸附剂组合处理对异味去除的效果,对吸附剂种类,添加量,吸附进程也作了分析。结果表明,预冷猪肉经60%O2 30%CO2 10%N2气调包装,或内置0.01g/(50g)肉小包装吸附剂(氯化锌/氧化锌)的薄膜包装后,辐照2.8kGy,辐照后及冷藏期感觉不出辐照异味,猪肉品质正常。二者组合处理经4.2kGy辐照后异味达不可察觉程度。
In order to develop a method of reducing irradiation off-odor from chilled pork,the individual and associated effect of modified atmosphere packaging(MAP)treatment and film packaging with adsorbent treatment on reducing off-odor were investigated,further more adsorbent sort,content and adsorbing course of off-odor were assessed.The results showed that both 60%O2 30%CO2 10%N2 combination MAP and film packaging with adsorbent(0.01 g ZnCl2/ ZnO every 50 g meat)were the effective methods of reducing off-odor fr...
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2009年第3期258-261,共4页
Transactions of the Chinese Society of Agricultural Engineering
基金
国家自然科学基金面上项目(10475025)
关键词
猪肉
辐照异味
吸附剂
气调处理
pork
irradiation off-odor
adsorbent
modified atmosphere treatment
