冷却包装分割猪肉辐照异味的产生机理及去除方法
基本信息
结项摘要
辐照异味是阻碍辐照肉类应用的主要因子。本项目的目的旨在探索冷却包装分割猪肉辐照异味的产生机理和去除方法。实验采用钴-60伽玛射线辐照冷却小包装分割猪肉样品，用气质联用仪检测辐照异味主要化学成分，用电子自旋共振(ESR)自旋捕获技术、脉冲辐射瞬态吸收光谱技术监测氨基酸、蛋白质、冷却包装分割猪肉辐照后产生的自由基，推断自由基反应历程，阐明异味产生机理，同时探索添加剂等方法去除辐照异味的效应和机理。预期
项目摘要
项目成果
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数据更新时间：2023-05-31
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