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| Effects of Light on Lipid Oxidation and Color Change of Chilled Meat |
| Huo xiao-na;Li xing-min |
| College of Food Science and Nutritional Engineering of China Agricultural University,Beijing 100083 |
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Abstract The paper compared the influence of different light sources (fluorescent lamp and incandescent),intensity and wavelength on lipid oxidation of chilled meat stored at 4℃±2℃ and 9±1℃ The results showed:1,the choice of light sources should basis on temperature,the effect of fluorescent lamp and incandescent light on lipid oxidation are not significant(p>0.05),but fluorescent lamp can delay color changes at 4℃±2℃,however,incandescent light can control lipid oxidation and color changes compared with fluorescent lamp at 9℃±1℃.2,when using fluorescent lamp as illuminance,the effect of light intensity under 750lux and light wavelength up 550nm on lipid oxidation and color changes is more less at 4℃±2℃,so it should use the light wavelength under 550nm and light intensity under 750lux as illuminance to delay lipid oxidation and color changes.
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GE Yinggang, CUI Kexin, CHEN Hui, LIU Nan, SUN Yong, XI Rui, WANG Dajun, ZHOU Deqing, SUN Guohui. Comparative Effects of Three Antioxidants on Lipid Oxidation and Volatile Flavor Components of Dry-Cured Spanish Mackerel[J]. Meat Research, 2023, 37(4): 21-28. |
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2008, Vol. 22 
