辐照蛋糕的杀菌保鲜效果及对蛋糕感官品质的影响  

Effects on sterilization and sensory quality of cakes by irradiation

作　　者：王娟娟[1] 王允[1] 商飞飞[1] 董威杰[1] 许渤[1] 

机构地区：[1]河南省科学院同位素研究所有限责任公司,河南省核农学重点实验室,郑州450015

出　　处：《食品科技》2013年第1期96-99,共4页Food Science and Technology

基　　金：农业部公益性行业(农业)科研专项(201103007)

摘　　要：为了有效延长蛋糕的保质期,使用0、1、3、5、7、9kGy的60Coγ射线辐照蛋糕,分别在贮存0、30、60、90d时检测样品中的霉菌总数、菌落总数、大肠菌群、致病菌,并进行了感官评价试验。结果表明,随着辐照剂量的增加,微生物的存活率减小。蛋糕经1kGy剂量辐照,可杀死100%的霉菌和大肠菌群,菌落总数也降低至5.6%,常温下贮存90d后,蛋糕未产生任何霉变现象,且1~3kGy剂量辐照不会改变蛋糕的感官品质。因此60Coγ射线辐照是一种有效的延长蛋糕保质期的灭菌方法。In order to extend the shelf-life of cakes, they were irradiated by 60 Co γ-rays at 0, 1, 3, 5, 7, 9 kGy, and the moulds count, aerobic plate count, coliforms, pathogens and sensory characteristics were investigated during different storage times of 0, 30, 60, 90 d, respectively. These results showed that the survival of microbe decreased with increasing irradiation doses. The 100% mortality of moulds and pathogens were achieved after irradiated at 1 kGy, and aerobic plate count was greatly reduced to 5.6%. The moulds were inhabited for more than 90 d by irradiation at 1 kGy at room temperature. Irradiation would not change the sensory quality of cakes at 1~3 kGy. Therefore, 60 Co γ-rays irradiation was an effective sterilization method on cakes.

关 键 词：辐照 蛋糕 杀菌 保质期 

分 类 号：TS205.9[轻工技术与工程—食品科学]