冷却包装猪肉辐照异味气体成分研究

 【目的】研究冷却真空包装辐照猪肉异味气体主要成分和寻找异味源，为探明异味产生机理及去除方法奠定理论基础。【方法】用真空系统液氮冷却装置收集冷却真空包装猪肉辐照异味气体，用气相色谱质谱联用仪测定收集气体成分，确定异味气体成分并推测异味源。【结果】冷却真空包装猪肉辐照异味气体主要成分是二甲硫、二甲二硫、甲硫醇、乙酸甲硫醇酯；辐照异味气体来源于肉中半胱氨酸、蛋氨酸和维生素B1。异味气体量随辐照剂量增加而增加（0～3 kGy），随辐照后冷藏时间延长而下降，与包装类型密切相关（P＜0.05）。【结论】冷却真空包装猪肉辐照异味气体主要成分为含硫化合物，来源于含硫氨基酸和维生素B1。

Study on Off-Odor Volatiles of Irradiated Packaged Raw Pork

Abstract: Objective] The purpose of this study was to lay a foundation for our study on the generation mechanism of off-odor in irradiated meat and the removal method. Method] The main composition of off-odor volatiles of irradiated refrigerated vacuum-packaged pork is analyzed by gas chromatograph mass spectrometry (GC-MS). The off-odor volatiles were collected by a cooled via in liquid nitrogen, that via was connected to vacuum system. Result] The main composition of off-odor volatiles are dimethyl disulfide, dimethyl sulfide, dimethyl trisulfide, S-methyl thioacetate and methanethiol. The off-odor volatiles come from Irradiated Cystine, Methionine and VB1. Conclusion] The main composition of off-odor volatiles are S-containing composition that come from irradiated S-containing Amino acid and VB1.