调味液处理后的真空包装冷却羊肉低剂量辐射后的微生物变化  

Changes in Microflora Characteristics of Vacuum-packaged Fresh Mutton after Dealing with Preservative Solution and Irradiated at Low-dose Irradiation and

作　　者：马俪珍[1] 卢智[2] 朱俊玲[3] 

机构地区：[1]天津农学院食品科学系,天津300384 [2]长治职业技术学院园艺系,山西长治046000 [3]山西农业大学食品科学与工程学院,山西太谷030801

出　　处：《食品与生物技术学报》2008年第1期32-37,共6页Journal of Food Science and Biotechnology

基　　金：天津市科技发展计划项目(05ZHGCNC00100)

摘　　要：辐照对肉中微生物的杀灭作用明显,然而辐照肉的TBARS值要高于未辐照肉,采用调味液结合辐照方法对冷却羊肉处理,在28 d贮存期内测定其微生物指标的变化,并在贮期末测定TBARS值,结果表明:采用5 000 Gy辐照结合调味液处理组,乳酸菌、嗜冷菌、肠杆菌科菌、假单胞菌属、细菌总数对数值分别为4.50、1.57、0.70、2.38、2.90,明显低于国标(5.0),而TBARS值为0.23 mg/kg,未超国标(0.50),显著低于未经调味液处理的各组。且在整个贮存期内,调味液处理组的辐照味要明显小于未经保鲜处理组,色泽也并无明显改变,贮存效果好。Irradiation can kill microorganism in meat obviously, but the irradiated meats produced higher 2-thiobarbituric acid reactive substances （TBARS） than nonirradiated. In this manuscript, preservatives were used in chilled lamb with irradiation, then microbiological properties were determined during 28 days of storage. At the 28th day, the TBARS value was determined. The log CFU/g of Lactic acid bacteria. Psychrotrophs. Enterobacteriaceae. Pseudomonas. microflora total count were 4. 50.1. 57.0. 70.2. 38.2. 90 and were lower than national standard （5. 0） obviously. The result showed TBARS was only 0. 23 mg/kg by irradiation of 5 000 Gy with preservatives and was lower than national standard （0.50） and non-preservatives groups. On the other hand, irradiation odor was lower than non-preservatives and their color did not change obviously during whole storage.

关 键 词：辐照 调味液 冷却羊肉 微生物指标 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]