Co-γ射线辐照和储藏对火腿感官品质的影响.pdfVIP

※包装贮运 食品科学 2013, Vol.34, No.10 317 60Co- γ射线辐照和储藏对火腿感官品质的影响 陈常秀，全先庆 (临沂大学生命科学学院，山东 临沂 276005) 摘  要：将火腿用0 、2 .5kGy和5kGy 60Co-γ 射线辐照，真空包装，4 ℃恒温保存120d ，研究辐照对火腿脂肪氧 化、挥发性化合物成分、色泽和感官性状的影响。结果表明，照射后2h ，辐照火腿比未辐照火腿TBARS值显 著升高(P ＜0 .05) ；储藏60d和120d ，辐照火腿TBARS值和未辐照火腿相比，差异不显著(P ＞0 .05) 。检测出烃、 醛、酮、酯、含硫化合物等37种挥发性物质，其中，照射后2h ，辐照火腿检测到对火腿异味度有重要影响的二甲 基二硫醚，但储藏60d ，辐照火腿和未辐照火腿二甲基二硫醚均消失。辐照对火腿内外色差影响很小。辐照火腿异 味度较未辐照火腿强烈，但仍可以被消费者接受。 关键词：辐照；储藏；品质；火腿 Effect of 60Co-gamma Ray Irradiation and Storage on Sensory Quality of Hams CHEN Chang-xiu ，QUAN Xian-qing (College of Life Science, Linyi University, Linyi 276005, China) Abstract ：Hams were irradiated at 0, 2.5 kGy and 5 kGy using 60Co gamma-ray, vacuum package and stored at 4 ℃. The lipid oxidation, volatile compounds and color of treated ham were analyzed and the sensory scores were evaluated. The result showed that 2-thiobarbituric acid-reactive substance of irradiated ham significantly increased at 2 h after irradiation (P ＜ 0.05). No significant difference in 2-thiobarbituric acid-reactive substance between irradiated and nonirradiated ham with 60 and 120 days storage (P 0.05) was observed. Thirty-seven volatile compounds were identified as hydrocarbons, ＞ alcohols, aldehydes, ketones, ester and sulfur compounds. Dimethyl sulfide was detected in irradiated ham at 2 h after ham was irradiated, which was the major compound responsible for the characteristic off-odor in irradiated ham and it was disappeared in irradiated and nonirradiated ham after 60 days storage. irradiation and storage had little effect on either exterior or interior color of ham. The irradiated ham had significantly stronger off-odors, but th