Iordanov I
Vet Med Nauki. 1976;13(2):66-71.
Studied were bovine and swine fats that had been treated with gamma-rays at the rates of 0.10 to 2.00 Mrad, in the presence of oxygen and in an atmosphere containing no oxygen as well as under storage conditions at 2 to 4degreesC, and -- 18 and up to --20degreesC, for 45 and 90 days, respectively. When doses of 0.25 Mrad were used no changes in the organoleptic properties were observed. Fats that were treated at the rate of more than 0.25 Mrad in the presence of oxygen assumed 'side' smell and taste. If irradiation was carried out in the absence of oxygen no such deviations from the normal taste and odor were noted--at rates of up to 0.70 Mrad for the swine fats, and at rates of more than 0.50 Mrad for the bovine fats. Destruction of the yellow pigment in the bovine fats was observed at treatment with doses higher than 0.70 Mrad. The changes in the organoleptic properties corresponded to the changes taking place with the peroxides, the water soluble fatty acids, and the epihydrinaldehyde. Changes in the organoleptic properties (odor and taste) in the bovine fats took place at lower doses of iradiation than in the swine fats.
研究了牛脂和猪脂，它们在有氧和无氧气氛中分别以0.10至2.00兆拉德的剂量接受γ射线处理，并在2至4摄氏度以及 -18至 -20摄氏度的储存条件下分别保存45天和90天。当使用0.25兆拉德的剂量时，未观察到感官特性的变化。在有氧条件下以超过0.25兆拉德的剂量处理的脂肪会产生“异味”。如果在无氧条件下进行辐照，则未发现与正常味道和气味有此类偏差——猪脂的辐照剂量最高可达0.70兆拉德，牛脂的辐照剂量超过0.50兆拉德。在用高于0.70兆拉德的剂量处理时，观察到牛脂中的黄色素被破坏。感官特性的变化与过氧化物、水溶性脂肪酸和表氯醇醛的变化相对应。牛脂中感官特性（气味和味道）的变化发生的辐照剂量低于猪脂。
