Journal of Jilin University(Engineering and Technology Edition) ›› 2021, Vol. 51 ›› Issue (4): 1548-1556.doi: 10.13229/j.cnki.jdxbgxb20200266
Ya-jun ZHOU1(),Da-yu LI1,Yan CHEN1,Shu-jie WANG2()
CLC Number:
1 | Al-masri M R, Al-bachir M. Microbial load, acidity, lipid oxidation and volatile basic nitrogen of irradiated fish and meat-bone meals[J]. Bioresource Technology, 2007, 98(6): 1163-1166. |
2 | 赖宏刚, 蒋云升, 张元嵩, 等. 辐照处理对冷鲜鸡肉的品质的影响[J].江苏农业科学, 2018, 46(19): 206-211. |
Lai Hong-gang, Jiang Yun-sheng, Zhang Yuan-song, et al. Effect of 60Co-γ irradiation treatment on quality of fresh chilled chicken[J]. Jiangsu Agricultural Sciences, 2018, 46(19): 206-211. | |
3 | Fadhel Y B, Leroy V, Dussault D, et al. Combined effects of marinating and γ-irradiation in ensuring safety, protection of nutritional value and increase in shelf-life of ready-to-cook meat for immune-compromised patients[J]. Meat Science, 2016, 118: 43-51. |
4 | 黄静, 罗丹, 邓楷, 等. 工业化方便回锅肉的保藏技术研究[J]. 食品与发酵科技, 2019, 55(2): 37-42. |
Huang Jing, Luo Dan, Deng Kai, et al. The preservation technology of industrial convenience twice-cooked meat [J]. Science of Food and Fermentation, 2019, 55 (2): 37-42. | |
5 | 张建友, 赵瑜亮, 张梦雨, 等. 不同贮藏温度酱鸭品质变化及其货架期预测[J]. 食品科学, 2019, 40(5): 250-257. |
Zhang Jian-you, Zhao Yu-liang, Zhang Meng-yu, et al. Quality changes and predictive modeling of shelf life of sauced duck stored at different temperatures[J]. Food Science, 2019, 40(5): 250-257. | |
6 | 郑维莎. 即食鸡脯肉软罐头的加工工艺研究[D]. 广州:华南农业大学食品科学技术学院, 2016. |
Zheng Wei-sha. The study on processing technology of ready-to-eat chicken breast[D]. Guangzhou: School of Food Science and Technology,South China Agricultural University, 2016. | |
7 | 郝红涛. 火腿肠质构标准的构建[D]. 郑州:河南农业大学食品科学技术学院,2010. |
Hao Hong-tao. Construction of ham intestinal texture standard[D]. Zhengzhou: School of Food Science and Technology, Henan Agricultural University, 2010. | |
8 | Alamprese C, Fongaro L,Casiraghi E. Effect of fresh pork meat conditioning on quality characteristics of salami[J]. Meat Science, 2016, 119: 193-198. |
9 | AL-Masri M R, AL-Bachir M. Microbial load, acidity, lipid oxidation and volatile basic nitrogen of irradiated fish and meat-bone meals[J]. Bioresource Technology, 2007, 98(6): 1163-1166. |
10 | 张扬,赵永富,常国斌,等.辐照处理对盐水鸭和烤鸭品质的影响[J].金陵科技学院学报,2017,33(3):89-92. |
Zhang Yang, Zhao Yong-fu, Chang Guo-bin, et al. Effect of irradiation processing on the quality of salted duck and roast duck [J]. Journal of Jinling University of Science and Technology, 2017, 33 (3): 89-92. | |
11 | Ham Y K, Kim H W, Hwang K E, et al. Effects of irradiation source and dose level on quality characteristics of processed meat products[J]. Radiation Physics and Chemistry,2017,130:259-264. |
12 | Leygonie C, Britz T J, Hoffman L C. Protein and lipid oxidative stability of fresh ostrich M. Iliofibularis packaged under different modified atmospheric packaging conditions[J]. Food Chemistry, 2011,127(4): 1659-1667. |
13 | 李娜. 烧鸡挥发性风味物质分析及货架期延长技术研究[D]. 天津:天津科技大学化工与材料学院, 2017. |
Li Na. Research on volatile flavor substances and shelf life extension of roasted chicken[D]. Tianjin: Institute of Chemical and Materials,Tianjin University of Science and Technology, 2017. | |
14 | 张晗,吕鸣春,梅卡琳,等.电子束辐照对鲈鱼肉杀菌保鲜效果及品质的影响[J].食品科学,2018,39(21):66-71. |
Zhang Han, Ming-chun Lyu, Mei Ca-lin, et al. Effects of electron beam irradiation on the preservation and quality of sea bass (lateolabrax japonicus) meat [J].Food Science, 2018, 39 (21): 66-71. | |
15 | 沈月, 刘超超, 高美须, 等. 辐照对鲜切彩椒品质的影响[J]. 现代食品科技, 2014, 30(8):212-218. |
Shen Yue, Liu Chao-chao, Gao Mei-xu, et al. Effect of irradiation on the quality of freshly cut color pepper[J]. Modern Food Science and Technology, 2014, 30(8): 212-218. | |
16 | Abedi A S, Khaksar R, Ferdousi R, et al. Influence of radiation processing of cooked beef sausage on its lipids [J]. Journal of the American Oil Chemists' Society, 2014, 91(3): 421-427. |
17 | 邱焕. 辐照剂量和包装材料对钵钵鸡保藏品质的影响[D].雅安:四川农业大学食品学院,2015. |
Qiu Huan. Effects of irradiation dose and packaging materials on the preservation quality of pot chicken[D]. Yaan: Food Academy,Sichuan Agricultural University, 2015. | |
18 | 田昕. 不同杀菌方式对真空包装盐焗鸡翅保藏品质的影响[D].北京:中国农业科学院,2013. |
Tian Xin. Effects of different sterilization methods on the preservation quality of vacuum-packed salt-baked chicken wings[D]. Beijing: Chinese Academy of Agricultural Sciences, 2013. | |
19 | 胡鹏,蔡荣宝,王文亮, 等. 辐照肉及肉制品中"辐照味"的产生机理及预防措施[J]. 中国食物与营养, 2009, 15(4): 28-30. |
Hu Peng, Cai Rong-bao, Wang Wen-liang, et al. Mechanism and preventive measures of "irradiated flavor" in irradiated meat and meat products[J]. China Food and Nutrition, 2009, 15(4): 28-30. |
[1] | Xin-xin LI,Da-yu LI,Zi-rui ZHAO,Ya-jun ZHOU. Effect of low⁃temperature plasma treatment power on storage quality of spiced beef [J]. Journal of Jilin University(Engineering and Technology Edition), 2020, 50(5): 1934-1940. |
[2] | XU Meng-lei, GAO Yu, LIU Jing-bo, XIONG Jin-feng, ZHAO Song-ning, HUANG Yan-jun. Neuroprotective effects of soy isoflavones on PC12 cells based on antioxidation [J]. 吉林大学学报(工学版), 2017, 47(1): 332-336. |
[3] | ZHANG Tie-hua, JIANG Nan, LIU Di-ru, HAO Jin-feng, MAO Chun-ling, GUO Ming-ruo. Preparation of whey protein based fat replacer and application in low fat milk [J]. 吉林大学学报(工学版), 2015, 45(3): 1024-1028. |
[4] | YUAN Yuan,ZHANG Huan-jie, MIAO Yu-tian,WU Si-jia, LIN Song-yi,LIU Jing-bo. Contribution of the frying condition of potato slices to the formation of acrylamide [J]. 吉林大学学报(工学版), 2014, 44(5): 1525-1530. |
[5] | ZHAO Mou-ming,LONG Zhao,ZHAO Qiang-zhong,XU Ju-cai. Effects of protein content and composition on the physicochemical properties of whipping cream [J]. 吉林大学学报(工学版), 2014, 44(5): 1531-1536. |
[6] | JIN Sheng-lang, WANG Ying, YIN Yong-guang. Effect of high intensity pulsed electric field pretreatment on elasticity of starch-myofibril protein mixed gelatin [J]. 吉林大学学报(工学版), 2014, 44(2): 573-578. |
[7] | WANG Li-min, XIAO Zhi-gang, LIU Yu-xin, LI Jie, SUN Xu, SHEN Xun-ye, LI Jia-dong. Optimization of extrusion process parameters of nutritious rice rich in chestnut by response surface method [J]. 吉林大学学报(工学版), 2013, 43(02): 550-556. |
[8] | MA Zhong-su, GAO Yu-peng, NIU Yan-qing, CHEN Shan-shan. Thermodynamic properties of the soy protein isolate and chitosan blend film [J]. 吉林大学学报(工学版), 2012, 42(增刊1): 470-474. |
[9] | LIU Jing-bo, CHANG Hao, WANG Er-lei, GONG Xin-tong, JIANG Yi-qun. Phosphatidylcholine of egg yolk lecithin detection using high performance liquid chromatography(HPLC) [J]. 吉林大学学报(工学版), 2012, 42(增刊1): 449-453. |
[10] | LIU Jing-bo, TAO Xu, JIANG Wei, DING Long, WANG Er-lei. Technology optimization of Sialic acid isolation from hen eggshell membrane by quadric regression orthogonal rotary tests [J]. , 2012, 42(04): 1071-1076. |
[11] | SUN Zhong-lei, SUN Yong-hai, LI Yu, LIU Jing-jing. Establishment and validation of the food fracture mechanical model based on the bionic indenter [J]. 吉林大学学报(工学版), 2012, 42(02): 510-514. |
[12] | LIU Jing-bo, WANG Fei, WANG Cui-na, LIU Jun, WANG Zuo-zhao, WANG Er-lei, ZHANG Yan, LIN Song-yi. Optimization of preparation for anticoagulant peptide from egg white powder by Alcalase [J]. 吉林大学学报(工学版), 2012, 42(01): 250-255. |
[13] | ZHUANG Hong, CHEN Le-qun, ZHANG Ting, ZHU Yuan-yuan, TANG Ning, YUAN Yuan. Property of compound protective agents on ferrous iron of heme-iron enriched polypeptide [J]. 吉林大学学报(工学版), 2012, 42(01): 256-260. |
[14] | ZHONG Yu-lin, WEN Xu-hui, LIU Jun, LIU Zhi-hong. Development of IGBT-based intelligent power module for electric vehicle [J]. 吉林大学学报(工学版), 2011, 41(增刊2): 316-320. |
[15] | WANG Xin-wei, LIU Huan, MA Zhong-su. The properties of chitosan/corn starch/gelatin/carrot edible films [J]. 吉林大学学报(工学版), 2011, 41(03): 887-892. |
|