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當(dāng)前(qián)位(wèi)置(zhì)：首頁資料下載(zǎi)上(shàng)海(hǎi)騰(téng)拔(bá)質構(gòu)儀測(cè)定煙熏雞胸(xiōng)肉的硬(yìng)度(dù)，彈性(xìng)和咀(jǔ)嚼性

上海(hǎi)騰拔質構(gòu)儀測定(dìng)煙熏(xūn)雞胸肉的硬(yìng)度(dù)，彈性和(hé)咀嚼(jiáo)性

發(fā)布時間：2023/6/13點擊次(cì)數(shù)：2139

Abstract

Effect of gamma irradiation on quality, flavor and sensory properties of smoked chicken breasts were investigated. Results indicated irradiation doses >3 kGy were effective for sterilization, while also produced a significant effect on overall quality of smoked chicken breast. Irradiation treatment could inhibit protein oxidation and accelerate lipid oxidation of smoked chicken breasts. High irradiation doses could increase the instability of free and bound water, as well as increase muscle fiber gap and juice loss significantly. Irradiation treatment also promoted free fatty acids and taste-presenting nucleotides degradation, effectively increased fresh-tasting amino acids contents and decreased bitter and sweet-tasting amino acids contents. The types and relative contents of volatiles, especially aldehydes, alcohols, aromatic hydrocarbons, and phenolic compounds, also changed after irradiation, while tartaric, pyruvic, and malic acids decreased. Results obtained can provide valuable reference data for improving the quality and flavor of smoked chicken breasts using gamma irradiation technology.



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