酱鸭的辐照保质技术研究  

Irradiation Preservation of Sauced Duck

作　　者：蒋云升[1] 于海[1] 汪志君[1] 张洁洁[1] 

机构地区：[1]扬州大学旅游烹饪学院,江苏扬州225001

出　　处：《食品科学》2009年第20期81-84,共4页Food Science

基　　金：江苏省“十一五”科技计划项目(BN2008041);南通市农业创新科技计划项目(AL2007029)

摘　　要：为了研究酱鸭的常温非制冷保藏技术,以60Coγ射线辐照酱鸭真空包装制品。结果显示:采用6kGy辐照并于(25±0.5)℃条件下贮藏的产品保质期为90d,在贮藏期内既可以保证其微生物安全性,又对感官与营养价值无显著影响,TBA值相对较低。进一步对该产品先采用90～95℃、30min的巴氏低温二次杀菌作为预处理,再以6kGy辐照及(25±0.5)℃条件下贮藏,则保质期可延长至120d。Effects of ^60Co gamma ray treatment on microbial, physical and chemical indicators and sensory quality of vacuumpackaged sauced duck stored at room temperature were studied, which can provide experimental evidence for developing a non- cold preservation technique for sauced duck. Results showed that the shelf life of sauced duck irradiated with 6 kGy ^60Co gamma ray at （25 ± 0.5）℃ was up to 90 d, with good microbial safety and relatively low TBA value and without obvious sensory and nutritional deterioration. Furthermore, when sauced duck was pasteurized at 90 -- 95 ℃ for 30 rain prior to irradiation treatment, its shelf life could be prolonged to 120 d.

关 键 词：酱鸭 真空包装 核辐照 复合保鲜技术 保质期 

分 类 号：TS205.9[轻工技术与工程—食品科学]