Effect of vitamin C and sodium erythorbate on the quality of irradiated saltwater-stewed geese

The effect of antioxidant vitamin C and sodium erythorbate on the quality of vacuum-packed irradiated saltwater-stewed geese was studied.Saltwater-stewed geese were added two antioxidants respectively, vitamin C (0.02%) and sodium erythorbate (0.02%) .The vacuum packaged samples were radiated by 6kGy 60Co-γ, then storaged at 25℃.The Aw value, TBA value, POV value, fatty acid value and TVBN content were analysed.The result showed that:TBA value, POV value, fatty acid value and TVBN content of saltwater-stewed geese decreased significantly (p<0.05) in contrast to the controls within 28d after irradiation, which meaned that each of two antioxidants could delay fat oxidation obviously, the antioxidant effect of sodium erythorbate was better than that of vitamin C.