肫片的γ辐照灭菌和检测方法探讨  

RADIATION STERILIZATION AND IDENTIFICATION OF GIZZARD SLICES

作　　者：朱圣陶[1] 傅春玲[1] 江伟威[1] 姚铎 赵凯军 张毓新 

机构地区：[1]苏州医学院营养卫生教研室,苏州215007

出　　处：《辐射研究与辐射工艺学报》1997年第1期29-32,共4页Journal of Radiation Research and Radiation Processing

基　　金：核工业总公司资助

摘　　要：应用正交试验优化了肫片γ辐照灭菌的前处理工艺，并观察了辐照肫片的保存时间，为肫片的辐照加工提供了切实可行的资料。检测了肫片辐照前后的感官性状、水溶性含氮物、游离氨基酸、挥发性盐基总氮（TVBN）、过氧化值（POV）、抗坏血酸（Vc）消耗量和KMnO4消耗量，除肫片表面发生轻微褐变之外，未发现辐照对上述各项指标有显著性影响，证实了辐照处理肫片用于提高卫生质量和延长保质期是可行的。An orthogonal test of γ-radiation, storage temperature and time before irradiation, and the sanitation for cutting was carried out on grzzard slices.The test conditions were practicabe for food irradiation processing. To idenitify irradiated gizzard slices, sensory changes. water-soluble nitrogen, amino acids,total volatile basic nitrogen(TVBN),peroxide value (POV), vitamin C consumption and KMnO4 consumption were detected, no significant changes were observed except the color which was light brown on the surface. Both the sanitary quality and the shelf-life of gizzard slices were improved by irradiation.

关 键 词：肉制品 γ辐照灭菌 过氧化值 肫 食品灭菌 检测 

分 类 号：TS201.6[轻工技术与工程—食品科学] TS251.5[轻工技术与工程—食品科学与工程]