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电子束和γ射线辐照对猪油脂肪氧化的影响

DOI: 10.11869/j.issn.100-8551.2015.10.1924, PP. 1924-1930

Keywords: 电子束辐照,γ辐照,猪油脂,过氧化值(POV),硫代巴比妥酸值(TBARS)

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Abstract:

以猪油脂为对象,采用充氮和充氧包装,研究电子束和γ射线辐照对猪油脂氧化的影响.结果表明:经电子束辐照后(1.2~10.2kGy),充氧辐照油脂样品的POV值和TBARS值分别是充氮辐照样品的1.71倍~4.29倍和1.21倍~1.84倍,是对照样品的1.87倍~4.30倍和2.74倍~5.06倍;经γ射线辐照后(0.9~11.5kGy),充氧辐照油脂样品的POV值和TBARS值分别是充氮辐照样品的4.03倍~32.95倍和3.75倍~7.53倍,是对照样品的12.04倍~31.05倍和24.23倍~43.40倍.γ射线辐照后油脂样品的POV值和TBARS值都比电子束辐照样品高;充氧辐照油脂样品的POV值和TBARS值均比充氮辐照样品高.因此,采用电子束辐照可以减少油脂氧化和辐照味.本研究为含脂食品辐照加工提供理论参考.

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