<nobr id="bmtwb"><progress id="bmtwb"><noscript id="bmtwb"></noscript></progress></nobr><wbr id="bmtwb"></wbr>

      資料下載

      Data download

      當前位置:首頁資料下載上海騰拔質構儀測定煙熏雞胸肉的硬度、彈性和咀嚼性

      上海騰拔質構儀測定煙熏雞胸肉的硬度、彈性和咀嚼性

      發布時間:2023/6/13點擊次數:564

      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.



      文件下載    
      服務熱線

      021-54397372

      15618141270

      15300622190

      添加微信

      返回頂部





      <nobr id="bmtwb"><progress id="bmtwb"><noscript id="bmtwb"></noscript></progress></nobr><wbr id="bmtwb"></wbr>

        色香欲天天影视综合网