电子束辐照对素鸡杀菌效果及品质特性影响的研究  

EFFECT OF ELECTRON BEAM IRRADIATION ON QUALITY AND DECONTAMINATION OF STEAMED TOFU ROLL

作　　者：贾倩[1] 李淑荣[1] 高美须[1] 王志东[1] 裴颖[1] 邓文敏[2] 

机构地区：[1]中国农业科学院农产品加工研究所/农业部农产品加工与质量控制重点开放实验室,北京100193 [2]四川省原子能研究院,四川成都610101

出　　处：《核农学报》2012年第2期295-299,339,共6页Journal of Nuclear Agricultural Sciences

基　　金：农业部公益性行业科研专项(201103007);核能开发项目"辐照保障食品安全的控制技术研究";国家科技支撑计划(2009BAA24B05);四川省科技计划项目(2011ZR0050)

摘　　要：以素鸡为试验对象,研究电子束辐照对素鸡杀菌效果及其营养品质和感官品质的影响。结果表明,电子束辐照对素鸡的杀菌效果显著,D10=0.48kGy;8.8kGy以下电子束辐照对素鸡蛋白质、脂肪、脂肪酸、氨基酸的影响在5%水平上差异不显著,在水分含量方面差异显著;经8.8kGy电子束辐照处理的素鸡与对照素鸡相比,其感官品质未呈现显著差异。综合考虑,2.4kGy电子束辐照处理可以有效控制素鸡中的细菌而不影响其营养和感官品质,其货架期可达8d;电子束辐照素鸡的最高耐受剂量至少为8.8kGy。The steamed tofu rolls were irradiated by different doses of electron beam （EB）, and the total bacterial count （TBC） , contents of.water, fat and protein, and the contents of fatty acid and amino acid were investigated. The results showed that EB irradiation could effectively decrease TBC of steamed tofu rolls, the Dl0value was 0.48kGy. Compared with control, there was no significant difference（ at 5% level） in the contents of protein, fat, fatty acid and amino acid. However, there was significant difference in the content of water. There was no significant difference in sensory characteristic between samples treated at 8.8kGy EB irradiation and the control. Through storage experiment, the shelf life of steamed tofu rolls treated at 2.4kGy was 8 days w＇ith no significant effect on quality and sensory characteristic of steamed tofu roll, the maximum dose of steamed tofu rolls treated by EB irradiation was at least 8.8kGy.

关 键 词：电子束辐照 杀菌 品质 素鸡 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]