低温肉制品辐照保鲜研究  

Study on Radiation Preservation of Low Temperature Meat Products

作　　者：杨宗渠[1] 刘伟[1] 陈海军[1] 朱军[1] 党从军[1] 尚丙兰[1] 刘克波[1] 罗继泉[1] 

机构地区：[1]河南省科学院同位素研究所,郑州450052

出　　处：《食品科学》2001年第9期84-86,共3页Food Science

摘　　要：研究了国内市场上销售的三大类11个品种低温肉制品的辐射灭菌效果,并对辐射低温肉制品的感官指标、理化指标和微生物指标进行了检测,结果表明:6KGy以上的γ射线可以有效杀灭低温肉制品中的微生物;辐照保鲜的低温肉制品的感官指标、主要营养成分与冷藏对照无明显差异,微生物指标优于冷藏。进行了商业化辐照试验,辐照产品的质量符合国家标准。The effect of radiation sterilization of eleven varieties of low temperature meat products which belong to three categories sold in domestic market was studied.The indices of sensory organ,nutrition and microbe evalua tion of irradiated low temperature meat products were tested.It shows that microorrganism in low temperature meat products could be killed effectively by γ - rays of more than 6kGy and there was no significat difference coused in the sensory organ index and nutritional composition of low temperature meat products between irradiated ones and cold stored controls .The index of microbe of irradiated low temperature meat products was superior to cold stored ones.The commercial irradiation technology was studied.The quality of irradiated products was conformed to the National Food- Health Standards.

关 键 词：低温肉制品 辐照灭菌 营养学评价 商业化应用 保鲜 

分 类 号：TS251.4[轻工技术与工程—农产品加工及贮藏工程]