THE PRELIMINARY STUDY ON PECULIAR FLAVOR FROM IRRADIATED DRIED DUCK

Li Zongju; Chen Zongdao; Xu Denyi

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THE PRELIMINARY STUDY ON PECULIAR FLAVOR FROM IRRADIATED DRIED DUCK

更新时间：2023-04-23

- THE PRELIMINARY STUDY ON PECULIAR FLAVOR FROM IRRADIATED DRIED DUCK
- Journal of Radiation Research and Radiation Processing Vol. 10, Issue 4, Pages: 249-251(1992)
- 作者机构：
  
  1.西南农业大学，重庆　630716
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Li Zongju, Chen Zongdao, Xu Denyi. THE PRELIMINARY STUDY ON PECULIAR FLAVOR FROM IRRADIATED DRIED DUCK. [J]. Journal of Radiation Research and Radiation Processing 10(4):249-251(1992)
DOI：

Li Zongju, Chen Zongdao, Xu Denyi. THE PRELIMINARY STUDY ON PECULIAR FLAVOR FROM IRRADIATED DRIED DUCK. [J]. Journal of Radiation Research and Radiation Processing 10(4):249-251(1992) DOI：

摘要

辐射贮存肉类，在剂量较高时可能产生异味。研究表明，板鸭γ辐射异味随剂量增加而增加，超过5 kGy时，即引起较强的辐射异味；异味主要来源于板鸭肌肉蛋白，特别是其中的水溶性蛋白质部份；异味与辐射产生的羰基化合物、挥发性含硫化合物及胺有关，其含量随剂量的加大而增加，辐射主要产生两种羰基化合物（R,f,值分别为0.23和0.28）及一种挥发性胺——丙胺。

Abstract

Peculiar flavor may be induced from irradiative preservation of meat with higher dose. The study on the irradiation of dried duck indicated that peculiar flavor is produced by a threshold of 1.5 kGy and intensifies with the increase of dose. The flavor primarily comes from muscle of dried duck especially from its water soluble protein. With the increase of dose, volatile carbonyl compounds, amines and sulfur compounds increased significantly. Paper chromagraphy analysis shows that two new volatile carbonyl compounds (R,f,=0.23 and 0.28) and a new volatile amine-propamine are induced by irradiation. This compounds may be the source of peculiar flavor in irradiated dried duck.

关键词

板鸭γ辐射异味蛋白质

Keywords

Dried duckγ-irradiationPeculiar flavor

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