RATIO OPTIMIZATION OF THE NATURAL ANTIOXIDANTS IN IRRADIATED PRE-PROCESSED CHICKEN

• 作 者: JiangXiuiie[1]FanBei[1]LiShurong[1]ZhangDongjie[2]ZhangDequan[1]GaoMeixiu[1]WangZhidong[1]
• 机 构: Institute of Agro-Food Science & Technology, Chinese Academy of Agricultural Sciences, Beijing 10019
• 出 处: 2011 Beijing Internation Conference on Non-thermal Processin
• 发表日期: 2011年期

　　Irradiation is an effective method to sterilize the microorganism in ready to eat chilled chicken.It could enhance the quality of hygiene and extend the shelf life of the meat.However, it was noticed that irradiation process could accelerate lipid oxidation.In order to reduce the rate of fat oxidation caused by irradiation, improve the quality and extend the shelf life of the production, three natural antioxidants including tea polyphenols, VE and Vc were used in this research and three factors quadratic orthogonal rotation combination of design was employed as analytical method to define the optimal proportion of the three natural antioxidants.