Department of Animal Science, Iowa State University, Ames, IA 50011-3150, USA.
Meat Sci. 2011 Jun;88(2):286-91. doi: 10.1016/j.meatsci.2011.01.002. Epub 2011 Jan 15.
Addition of 0.5% onion was effective in reducing lipid oxidation in irradiated cooked ground beef after 7 day storage. Addition of garlic or onion greatly increased the amounts of sulfur volatiles from cooked ground beef. Irradiation and storage both changed the amounts and compositions of sulfur compounds in both garlic- and onion-added cooked ground beef significantly. Although, addition of garlic and onion produced large amounts of sulfur compounds, the intensity of irradiation odor and irradiation flavor in irradiated cooked ground beef was similar to that of the nonirradiated control. Addition of garlic (0.1%) or onion (0.5%) to ground beef produced a garlic/onion aroma and flavor after cooking, and the intensity was stronger with 0.1% garlic than 0.5% onion treatment. Considering the sensory results and the amounts of sulfur compounds produced in cooked ground beef with added garlic or onion, 0.5% of onion or less than 0.1% of garlic is recommended to mask or change irradiation off-odor and off-flavor.
添加 0.5%的洋葱可有效降低辐照熟碎牛肉在 7 天储存期内的脂质氧化。添加大蒜或洋葱可大大增加熟碎牛肉中硫挥发物的含量。辐照和储存均显著改变了添加大蒜和洋葱的熟碎牛肉中硫化合物的含量和组成。尽管添加大蒜和洋葱产生了大量的硫化合物，但辐照熟碎牛肉的辐照气味和辐照风味与未辐照对照品相似。向碎牛肉中添加 0.1%（质量分数）的大蒜或 0.5%（质量分数）的洋葱，在烹饪后可产生大蒜/洋葱的香气和风味，并且 0.1%大蒜的强度强于 0.5%洋葱。考虑到感官结果和添加大蒜或洋葱的熟碎牛肉中产生的硫化合物的含量，建议使用 0.5%以下的洋葱或小于 0.1%的大蒜来掩盖或改变辐照异味和异味。
