去除冷却猪肉辐照异味方法初探

Preliminary research on the method for reducing irradiation off-odor from refrigerated raw pork

摘要: 为了探索去除冷却猪肉辐射后异味的方法，研究了气调处理，吸附剂处理及气调与吸附剂组合处理对异味去除的效果，对吸附剂种类，添加量，吸附进程也作了分析。结果表明，预冷猪肉经60% O2 30% CO2 10% N2气调包装，或内置0.01 g/(50 g)肉小包装吸附剂（氯化锌/氧化锌）的薄膜包装后，辐照2.8 kGy，辐照后及冷藏期感觉不出辐照异味，猪肉品质正常。二者组合处理经4.2 kGy辐照后异味达不可察觉程度。

Abstract: In order to develop a method of reducing irradiation off-odor from chilled pork, the individual and associated effect of modified atmosphere packaging (MAP) treatment and film packaging with adsorbent treatment on reducing off-odor were investigated, further more adsorbent sort, content and adsorbing course of off-odor were assessed. The results showed that both 60% O2 30% CO2 10% N2 combination MAP and film packaging with adsorbent(0.01 g ZnCl2/ ZnO every 50 g meat) were the effective methods of reducing off-odor from pork meat which were irradiated by 2.8 kGy and stored at 0～4℃. The two treatments had synergistic effect. The pork had no perceivable off-odor which was pretreated by MAP combined with adsorbent and then irradiated under 4.2 kGy.