Effect of irradiation on nutritional quality of chicken feet with pickled peppers in shelf life
Creators
- 1. Institute of agro-products processing science and technology, Beijing (China)
- 2. Institute for Application of Atomic Energy, Jiangsu Academy of Agricultural Sciences, Nanjing (China)
Description
The effect of irradiation on nutritional quality of soft packaged chicken feet with pickled peppers within shelf life were investigated. Chicken feet were irradiated by E-beam which max dose was 10 kGy, and all the samples were stored at 0 ∼ 10℃ and analyzed one month after irradiation treatment. Significant sterilizing effect was got for soft packaged chicken feet with pickled peppers by irradiation; The contents of protein and fat were changed after irradiation treatment; the contents of VA, VE and VB3 in irradiated chicken feet were increased; The total contents of amino acids increased when irradiation dose were more than 4 kGy; The contents of total acids decreased after irradiation treatment, but the contents of cholesterol and nitrite increased. Above all, irradiation treatment can be used to improve nutritional quality of chicken feet with pickled peppers in shelf life. (authors)
Additional details
Publishing Information
- Journal Title
- Journal of Nuclear Agricultural Sciences
- Journal Volume
- 27
- Journal Issue
- 10
- Journal Page Range
- p. 1490-1494
- ISSN
- 1000-8551
INIS
- Country of Publication
- China
- Country of Input or Organization
- China
- INIS RN
- 48045558
- Subject category
- S60: APPLIED LIFE SCIENCES;
- Descriptors DEI
- AMINO ACIDS; CHICKENS; COLIFORMS; ELECTRON BEAMS; FATS; FEET; FUNGI; IRRADIATION; NITRITES; NUTRITION; PEPPERS; PROTEINS; RADIATION DOSES; STORAGE LIFE
- Descriptors DEC
- ANIMALS; BACTERIA; BEAMS; BIRDS; BODY; CARBOXYLIC ACIDS; DOSES; FOOD; FOWL; LEGS; LEPTON BEAMS; LIMBS; MICROORGANISMS; NITROGEN COMPOUNDS; ORGANIC ACIDS; ORGANIC COMPOUNDS; OXYGEN COMPOUNDS; PARTICLE BEAMS; PLANTS; VEGETABLES; VERTEBRATES
Optional Information
- Notes
- 3 figs., 4 tabs., 21 refs.