Giroux M, Ouattara B, Yefsah R, Smoragiewicz W, Saucier L, Lacroix M
Canadian Irradiation Center, Research Center in Microbiology and Biotechnology, INRS - Institut Armand-Frappier, 531 Boulevard des Prairies, Laval, Québec, Canada.
J Agric Food Chem. 2001 Feb;49(2):919-25. doi: 10.1021/jf000544k.
The present study was undertaken to evaluate the effect of ascorbic acid concentrations (0.03 to 0.5%) and irradiation doses (0.5 to 4 kGy) on microbial growth, color coordinates (L, a, and b), and sensory characteristics (taste and odor) of beef patties during storage at 4 +/- 1 degrees C. Ascorbic acid was also compared to citric acid at a similar pH value in order to differentiate the effects of ascorbic acid from those of pH reduction. Results showed significant reduction (p< or = 0.05) of aerobic plate counts (APCs) and total coliforms, and a significant interaction (p< or = 0.05) between ascorbic acid and irradiation dose was observed. The irradiation treatment had detrimental effects on redness, yellowness, and hue angle values of meat. However, incorporation of ascorbic acid into the meat before irradiation resulted in significant (p< or = 0.05) stabilization of color parameters. The color improvement obtained with ascorbic acid was not related to the pH reduction. Also, no significant detrimental effect on taste or odor was found in irradiated samples containing ascorbic acid.
本研究旨在评估抗坏血酸浓度（0.03%至0.5%）和辐照剂量（0.5至4千戈瑞）对牛肉饼在4±1℃储存期间微生物生长、颜色坐标（L、a和b）以及感官特性（味道和气味）的影响。还将抗坏血酸与类似pH值的柠檬酸进行了比较，以区分抗坏血酸的作用与降低pH值的作用。结果表明，需氧平板计数（APC）和总大肠菌群显著减少（p≤0.05），并且观察到抗坏血酸与辐照剂量之间存在显著交互作用（p≤0.05）。辐照处理对肉的红色度、黄色度和色调角值有不利影响。然而，在辐照前将抗坏血酸加入肉中可使颜色参数显著（p≤0.05）稳定。抗坏血酸带来的颜色改善与pH值降低无关。此外，在含有抗坏血酸的辐照样品中未发现对味道或气味有显著不利影响。
