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Meat Sci. 2007 Mar;75(3):423-31. doi: 10.1016/j.meatsci.2006.08.014. Epub 2006 Oct 19.
2
Combined effects of irradiation and the use of natural antioxidants on the shelf-life stability of overwrapped minced beef.辐照与天然抗氧化剂联用对包装碎牛肉货架期稳定性的综合影响
Meat Sci. 2003 Apr;63(4):433-40. doi: 10.1016/s0309-1740(02)00063-3.
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Quality characteristics of pork patties irradiated and stored in different packaging and storage conditions.在不同包装和储存条件下辐照及储存的猪肉饼的品质特性。
Meat Sci. 2000 Oct;56(2):203-9. doi: 10.1016/s0309-1740(00)00044-9.
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Use of irradiation to control foodborne pathogens and extend the refrigerated market life of rabbit meat.辐照技术在控制食源性致病菌和延长兔肉冷藏货架期方面的应用。
Meat Sci. 2004 Aug;67(4):541-8. doi: 10.1016/j.meatsci.2003.11.018.
5
Improvement of shelf-life and wholesomeness of ground beef by irradiation-2. Chemical analysis and sensory evaluation.辐照对绞碎牛肉保质期和卫生状况的改善——2. 化学分析与感官评价
Meat Sci. 1994;36(3):371-80. doi: 10.1016/0309-1740(94)90133-3.
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Volatile profiles, lipid oxidation and sensory characteristics of irradiated meat from different animal species.不同动物种类辐照肉的挥发性成分、脂质氧化及感官特性
Meat Sci. 2002 Jul;61(3):257-65. doi: 10.1016/s0309-1740(01)00191-7.
7
Effect of gamma irradiation on microbial load and quality characteristics of minced camel meat.γ射线辐照对骆驼肉糜微生物负荷及品质特性的影响
Meat Sci. 2009 May;82(1):119-24. doi: 10.1016/j.meatsci.2008.12.012. Epub 2009 Jan 7.
8
Microbial and sensory quality of marinated and irradiated chicken.腌制和辐照鸡肉的微生物及感官品质
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9
Volatiles, color, and lipid oxidation of broiler breast fillets irradiated before and after cooking.烹饪前后辐照的鸡胸肉的挥发性物质、颜色和脂质氧化
Poult Sci. 2001 Dec;80(12):1748-53. doi: 10.1093/ps/80.12.1748.
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Irradiation-induced off-odour in chicken and its possible control.辐照引起的鸡肉异味及其可能的控制方法。
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辐照肉丸贮藏过程中一些理化性质和脂肪酸组成的变化。

Changes in some physicochemical properties and fatty acid composition of irradiated meatballs during storage.

机构信息

Agricultural Faculty, Department of Food Engineering, Namik Kemal University, 59030 Tekirdag, Turkey.

出版信息

J Food Sci Technol. 2013 Jun;50(3):505-13. doi: 10.1007/s13197-011-0375-3. Epub 2011 Apr 19.

DOI:10.1007/s13197-011-0375-3
PMID:24425945
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC3602576/
Abstract

Meatball samples were irradiated using a (60)Co irradiation source (with the dose of 1, 3, 5 and 7 kGy) and stored (1, 2 and 3 weeks at 4°C) to appraise some physicochemical properties and the fatty acid composition. The physicochemical results showed no significant differences in moisture, protein, fat and ash content of meatballs because of irradiation. However, total acidity, peroxide and thiobarbituric acid (TBA) values increased significantly as a result of irradiation doses and storage period. The fatty acid profile in meatball samples changed with irradiation. While saturated fatty acids (C16:0, C17:0, C18:0, and C20:0) increased with irradiation, monounsaturated (C14:1, C15:1, C18:1, and C20:1) and polyunsaturated (C18:2, C18:3, and C22:2) fatty acids decreased with irradiation. Trans fatty acids (C16:1trans, C18:1trans, C18:2trans, C18:3trans) increased with increasing irradiation doses. Meatball samples irradiated at 7 kGy had the highest total trans fatty acid content. This research shows that some physicochemical properties and fatty acid composition of meatballs can be changed by gamma irradiation.

摘要

肉丸样品用（60）Co 辐照源进行辐照（剂量分别为 1、3、5 和 7 kGy），并在 4°C 下贮藏（1、2 和 3 周），以评估一些理化性质和脂肪酸组成。理化结果表明，辐照对肉丸的水分、蛋白质、脂肪和灰分含量没有显著影响。然而，总酸度、过氧化物和硫代巴比妥酸（TBA）值随着辐照剂量和贮藏期的增加而显著增加。肉丸样品中的脂肪酸谱随着辐照而变化。随着辐照，饱和脂肪酸（C16:0、C17:0、C18:0 和 C20:0）增加，而单不饱和脂肪酸（C14:1、C15:1、C18:1 和 C20:1）和多不饱和脂肪酸（C18:2、C18:3 和 C22:2）减少。反式脂肪酸（C16:1trans、C18:1trans、C18:2trans、C18:3trans）随着辐照剂量的增加而增加。辐照剂量为 7 kGy 的肉丸样品具有最高的总反式脂肪酸含量。这项研究表明，γ 辐照可以改变肉丸的一些理化性质和脂肪酸组成。