淇河鲫鱼辐照保藏效果研究  

Effect of Irradiation on the Qihe River Crucian of Aquatic Products

作　　者：杨玉红[1] 

机构地区：[1]鹤壁职业技术学院,河南鹤壁458030

出　　处：《食品研究与开发》2010年第3期45-47,共3页Food Research and Development

摘　　要：利用0kGy～10kGy的辐照剂量对真空包装淇河鲫鱼的保存期、保藏条件进行了系统研究。对样品感官、微生物(细菌总数、大肠菌群数和致病菌)和理化指标(挥发性盐基氮)进行检验。结果表明:25℃不适于保存上述剂量辐照的样品;冷藏(4℃)条件下保存的辐照样品辐照剂量与样品保存期呈正相关;辐照使样品菌落总数的增长明显减慢;一定剂量的辐照可将样品大肠菌群数值降至300个/kg以下,并可杀灭其中人工污染的志贺氏菌、沙门氏菌;2.5kGy的辐照剂量可延缓淇河鲫鱼样品中挥发性盐基氮的增高。The effect of irradiation at doses of 0 kGy-10 kGy on the Qihe River crucian of aquatic products was determined.The results showed that irradiation could not prolong the Qihe River crucian of aquatic products kept at 25 ℃.while the aquatic products were kept at refrigerator （4 ℃）,the irradiation could prolong the Qihe River crucian and effectively reduce the total aerobic plate count.Irradiation could effectively reduce the number of coliform to less than 300/kg and eliminate Shigella shigae,Salmonella inoculated on crucian.A dose of 2.5 kGy could delay the rising of total volatile basal nitrogen in samples.

关 键 词：辐照 淇河鲫鱼 保藏 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]