辐照对酱鸭保质期和营养品质的影响  

EFFECT OF IRRADIATION ON SHELF LIFE AND NUTRITIONAL QUALITY OF SAUCE DUCK

作　　者：曹宏[1] 翟建青[1] 韩燕[1] 汪兴海[1] 包建忠[1] 王锦荣[1] 陈秀兰[1] 

机构地区：[1]江苏里下河地区农业科学研究所,江苏扬州225007

出　　处：《核农学报》2010年第5期996-1000,共5页Journal of Nuclear Agricultural Sciences

基　　金：农业部公益性行业(农业)科研专项经费(200803034);江苏省农业科技自主创新资金[CX(09)627];国防科技工业民用专项

摘　　要：以不同剂量60Coγ射线辐照真空包装酱鸭制品,并测定贮藏过程中菌落总数及营养物质含量变化,结果表示,采用6kGy辐照并于25℃±0.5℃下贮藏的产品保质期为90d;对酱鸭先采用90℃～95℃、30min的巴氏低温二次杀菌,再以6kGy辐照处理,于25℃±0.5℃下贮藏,则保质期可延长至120d。辐照能够很好地满足酱鸭产品商业卫生要求,在贮存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,具有较大的推广应用前景。Vacuum-packed sauce duck were irradiated by 60Co γ-rays,and total bacteria number and nutrition contents of treated samples were determined.The results showed that the sauce duck was irradiated at 6kGy,and stored at 25℃ ± 0.5℃,it could be stored for 90 days;and if the sauce duck was firstly processed by pasteurization at 90℃ ～ 95℃ for 30min,then irradiated at 6kGy,the shelf life could be prolonged to 120 days at 25℃ ± 0.5℃.Irradiation could make the sauce duck to meet the commercial hygienic requirement within the shelf life,and would not impact the nutritive value significantly.It is concluded that irradiated sauce duck has the potential commercial application.

关 键 词：酱鸭 辐照 营养品质 保质期 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]