Rodriguez O, Castell-Perez M E, Ekpanyaskun N, Moreira R G, Castillo A. Surrogates for validation of electron beam irradiation of foods[J]. International Journal of Food Microbiology, 2006, 110 (2): 117-122
[3]
Kong Q L, Wu A Z, Qi W Y, Qi R D, Carter J M, Rasooly R, He X H. Effects of electron-beam irradiation on blueberries inoculated with Escherichia coli and their nutritional quality and shelf life[J]. Postharvest Biology and Technology, 2014, 95(8) : 28-35
[4]
Castell-Perez E,Moreno M,Rodriguez O,Moreira R G. Electron beam irradiation treatment of cantaloupes: effect on product quality[J]. Food Science and Technology International, 2004, 10(6): 383-390
Herrero A M, Carmona P, Ordonez J A, Hoz L D L, Cambero M I. Raman spectroscopic study of electron-beam irradiated cold-smoked salmon[J]. Food Research International, 2009, 42(1): 216-220
Fregonesi V P, Portes R G, Aguiar A M M, Figueira L C, Gon?alves C B, Arthur V, Lima C G, Fernandes A M, Trindade M A. Irradiated vacuum-packed lamb meat stored under refrigeration: microbiology, physicochemical stability and sensory acceptance[J]. Meat Science, 2014, 97(2) : 151-155
[11]
Stefanova R, Toshkov S, Vasilev N V, Vassilev N G, Marekov I N. Effect of gamma-ray irradiation on the fatty acid profile of irradiated beef meat[J]. Food Chemistry, 2011, 127(2) : 461-466
American Oil Chemists' Society. Aocs Cd 19-90 2-Thiobarbituricacid value direct method[S]. Champasign: Aocs Press, 1998
[24]
Arnold N O. Small reactive carbonyl compounds as tissue lipid oxidation products; and the mechanisms of their formation thereby[J]. Chemistry and Physics of Lipids, 2012, 165(7): 777-786
[25]
Medina-Meza I G, Barnaba C, Barbosa-Cánovas G V. Effects of high pressure processing on lipid oxidation: a review[J]. Innovative Food Science and Emerging Technologies, 2014, 22(4): 1-10
Kanatt S R, Chander R, Sharma A. Effect of radiation processing on the quality of chilled meat products[J]. Meat Science, 2005, 69(2): 269-275
[28]
Cheng A W, Wan F C, Xu T C, Du F L, Wang W L, Zhu Q J. Effect of irradiation and storage time on lipid oxidation of chilled pork[J].Radiation Physics and Chemistry, 2011, 80(3): 475-480
[29]
Formanek Z, Lynch A, Galvin K, Farkas J, Kerry J P. Combined effects of irradiation and the use of natural antioxidants on the shelf-life stability of overwrapped minced beef[J]. Meat Science, 2003, 63(4): 433-440
[30]
Bakalivanova T, Grigorova S, Kaloyanov N. Effect of irradiation and packaging on lipid fraction of Bulgarian salami during storage[J]. Radiation Physics and Chemistry, 2009, 78(4): 273-276
[31]
Chen X, Ahn D U. Antioxidant activities of six natural phenolics against lipid oxidation induced by Fe2+or ultraviolet light[J]. Journal of the American Oil Chemists' Society, 1998, 75(12): 1717-1721