| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1882798 | Radiation Physics and Chemistry | 2011 | 6 Pages |
Abstract
The effects of γ-irradiation with different doses (0, 2, 4, 6, 8 and 10 kGy) and storage time (0–30 days) on the lipid oxidation of chilled pork and the combined effect of irradiation and antioxidant on the lipid oxidative stability during storage at 4 °C were investigated. The results indicated that irradiation treatment increased lipid oxidation, measured as peroxide (PV) and thiobarbituric acid reactive substance (TBARS) values. Lipid oxidation was increased with the increase in storage time. The addition of tea polyphenol (TP) was effective in controlling the lipid oxidation of chilled pork after irradiation during cold storage.
Related Topics
Physical Sciences and Engineering
Physics and Astronomy
Radiation
Authors
Anwei Cheng, Fachun Wan, Tongcheng Xu, Fangling Du, Wenliang Wang, Qingjun Zhu,