文献类型： 外文期刊
第一作者： Cheng, Anwei
作者： Cheng, Anwei;Xu, Tongcheng;Du, Fangling;Wang, Wenliang;Zhu, Qingjun;Wan, Fachun
作者机构：
关键词： Irradiation; Storage time; Lipid oxidation; Antioxidant; Chilled pork
期刊名称：RADIATION PHYSICS AND CHEMISTRY （ 影响因子：2.858； 五年影响因子：2.411 ）
ISSN： 0969-806X
年卷期： 2011 年 80 卷 3 期
页码：
收录情况： SCI
摘要： 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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