辐照对冷冻肉类食品品质影响的研究现状

TL99; 辐照技术作为处理病菌的消杀技术,己广泛应用于食品加工领域.进口冷链肉类食品新冠状病毒检出阳性,对辐照食品加工提出新的要求,在冷冻状态下接受辐照加工的肉类食品品质如何?该文主要从食品感官、蛋白分解、脂肪氧化、维生素含量等方面概述辐照处理对冷冻肉类食品品质的影响,为辐照用于新冠等病毒消杀工艺的制定提供参考,同时为冷冻肉类食品的研究及辐照冷冻食品的工业化发展提供借鉴....

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Published in核技术 Vol. 45; no. 1; pp. 15 - 21
Main Authors 董娟聪, 程娇, 党旭红, 王超, 刘晓明
Format Journal Article
LanguageChinese
Published 中国辐射防护研究院 太原030006 15.01.2022
Subjects
电离辐射;冷冻肉类食品;品质;耐受剂量
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Abstract TL99; 辐照技术作为处理病菌的消杀技术,己广泛应用于食品加工领域.进口冷链肉类食品新冠状病毒检出阳性,对辐照食品加工提出新的要求,在冷冻状态下接受辐照加工的肉类食品品质如何?该文主要从食品感官、蛋白分解、脂肪氧化、维生素含量等方面概述辐照处理对冷冻肉类食品品质的影响,为辐照用于新冠等病毒消杀工艺的制定提供参考,同时为冷冻肉类食品的研究及辐照冷冻食品的工业化发展提供借鉴.
AbstractList TL99; 辐照技术作为处理病菌的消杀技术,己广泛应用于食品加工领域.进口冷链肉类食品新冠状病毒检出阳性,对辐照食品加工提出新的要求,在冷冻状态下接受辐照加工的肉类食品品质如何?该文主要从食品感官、蛋白分解、脂肪氧化、维生素含量等方面概述辐照处理对冷冻肉类食品品质的影响,为辐照用于新冠等病毒消杀工艺的制定提供参考,同时为冷冻肉类食品的研究及辐照冷冻食品的工业化发展提供借鉴.
Author 党旭红
董娟聪
程娇
刘晓明
王超
AuthorAffiliation 中国辐射防护研究院 太原030006
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CHENG Jiao
LIU Xiaoming
DONG Juancong
WANG Chao
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