辐照杀菌方式对十珍鸭货架期的影响  

Study on the impact of irradiation sterilization on the shelf life of 10 kinds of Chinese herbal medicine and duck meat

作　　者：张洁洁[1] 许慧卿[2] 于海[2] 葛庆丰[2] 蒋云升[2] 汪志君[2] 

机构地区：[1]扬州大学生物科学与技术学院,扬州225009 [2]扬州大学旅游烹饪(食品科学)学院,扬州225001

出　　处：《食品科技》2010年第1期125-128,132,共5页Food Science and Technology

基　　金：江苏省省级科技创新与成果转化专项引导资金项目(BN2008041)

摘　　要：采用辐照方式对十珍鸭进行杀菌,对十珍鸭贮藏期间微生物变化情况,酸度、水分含量、TBA(硫代巴比妥酸)值等理化指标及粗蛋白、粗脂肪等营养指标进行测定。结果表明:常温条件贮存,6kGy辐照十珍鸭既可以保证十珍鸭90d贮存期内的微生物安全性,又对其理化指标、营养指标没有明显影响,能够获得较长的保质期。Analysis on changes in micro-organisms, physical and chemical indicators, such as acidity, moisture content, TBA value, and nutrition indicators of crude protein, crude fat and so on of the use of irradiation sterilization on 10 kinds of Chinese herbal medicine and duck meat during storage. The results showed that： irradiated by 6 kGy can guarantee 90 d microbiological safety of the duck meat, and no significant impact on its physical and chemical indicators and nutrition indicators, during the storage. It able to obtain a longer shelf life in the conditions of storage at room temperature.

关 键 词：辐照 杀菌 十珍鸭 货架期 

分 类 号：TS205[轻工技术与工程—食品科学]