电子束辐照技术在肉品中的应用进展  

Progress in the application of electron beam irradiation technology in meat

作　　者：李佳涵[1] 黄鸿兵[2] 曹锦轩[1] 谢媚[1] 潘道东[1] 欧昌荣[1] 沈建良 

机构地区：[1]宁波大学食品科学与工程系,浙江宁波315211 [2]江苏省淡水水产研究所,江苏南京210017 [3]浙江卓旺农业科技有限公司,浙江湖州313014

出　　处：《食品与发酵工业》2013年第9期129-132,共4页Food and Fermentation Industries

基　　金：国家自然科学基金(31101309);国家现代农业产业体系(CARS-43-17);浙江省公益性项目(2012C22058);浙江省教育厅科研项目(Y201121121);宁波市农业攻关项目(2011C10021);宁波市创新团队(2012B82017)

摘　　要：近年来,电子束辐照技术已经成为食品科学的研究热点,在肉品中的应用也越来越受到重视。文中对电子束辐照技术进行初步的介绍;对肉品品质如肉制品货架期、风味、色泽以及保水性经辐照后的变化进行了的分析;概述了电子束辐照技术对肉制品微生物的杀灭作用的研究进展。In recent years, electron beam irradiation technology has become a hot topic in food science. The application in meat is also be paid more and more attention. The present work is focused on the preliminary introduction of the electron beam irradiation technology, the change of the meat quality such as shelf life, flavor, color and water holding capacity after irradiation. The progress of electron beam irradiation on the inactivation of microorganisms in meat products was also summarized. This technology is feasible to be widely used in meat industry.

关 键 词：电子束辐照技术 肉品品质 杀菌 货架期 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]