即食菜肴辐照保鲜工艺研究  

γ-ray irradiation of cooked dishes

作　　者：林若泰[1] 程薇[1] 文胜利[1] 熊光权[1] 叶丽秀[1] 陈玉霞[1] 张金木[1] 何建军[1] 林勇[1] 湛汉萍[1] 

机构地区：[1]湖北省农业科学院辐照加工研究所,武汉430064

出　　处：《辐射研究与辐射工艺学报》2005年第6期333-336,共4页Journal of Radiation Research and Radiation Processing

基　　金：湖北省科技攻关项目科技厅基金(2001AA204810)资助

摘　　要：本工作对炒、蒸、烧烤、油炸、卤制品等即食菜肴进行了系统的辐照保鲜研究。结果表明,适宜辐照 的菜肴品种为:雪里红腌菜肉丝、蒸牛肉、扣肉、臭面筋蒸腊鱼、烤牛肉、金童子微辣牛肉、酥皮鸭、麻辣 瓦块鱼、肘花、牛肉方腿、蟠龙菜、梅香排骨、五香牛肉、波兰烤肠、台式香肠、熏烤火腿、香菇火腿、三 文治火腿。辐照4-8kGy,即食食品的色香味形不变,感官品质好,微生物指标和理化指标符合国家卫生标 准,保质期(0-5℃)60d。Ready-to-eat cooked dishes, including stir-fried dishes, steamed dishes, roast meat, deep fried dishes, shrimps and seashells, and dishes of local flavor, etc were irradiated with ^60Coγ-rays, and.the decontamination effects were studied. The results showed that most of the cooked dishes are suitable for irradiation. The effective dose is 4 kGy to 8 kGy. Index of microbe of the irradiated dishes was conformed to the National Food-Health standards, and no significant sensory changes was observed with the irradiated dishes .The quality guarantee period （0-5 %） is 60 days.

关 键 词：即食菜肴 辐照杀菌 保鲜 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程] S124.1[轻工技术与工程—食品科学与工程]