辐照对猪血浆蛋白粉的影响  

Study on effect of irradiation on pig plasma protein powder

作　　者：凌云霄[1] 袁训安 李岩[1] 

机构地区：[1]淮北恩彼饲料有限公司,安徽淮北235000

出　　处：《肉类工业》2015年第4期26-28,共3页Meat Industry

摘　　要：辐照是现代食品加工过程普遍使用的重要技术,血浆蛋白粉由于其来源的特殊性,对其安全性与品质要求异常严格。采用不同剂量(0、1、2、3、4、5、7、10k Gy)γ射线辐射猪血浆蛋白粉,考察其对血浆蛋白粉的生物安全、p H值、溶解性的影响。结果表明,随着辐射剂量的增加,猪血浆粉中细菌总数和微球菌总数均随之减少,当剂量达到3k Gy时已基本没有微生物,而大肠杆菌和沙门氏菌均未检测出;辐射对血浆粉的p H值和溶解性没有显著影响。Irradiation is an important technology which is widely used in modem food processing. The safety and quality requirements of plasma protein powder are very strict because of its special origin. Different doses of γ ray （0, 1, 2, 3, 4, 5, 7, 10kGy） were taken to irradiate pig plasma protein pow- der. The effect of radiation on biosecurity, pH value and solubility of the plasma protein powder was studied. The results showed that with the increase of radiation dose, the total bacterial count and micro- coccus count in pig plasma powder was decreased. There was no microorganism detected in the plasma protein powder when the radiation dose increased to 3kGy. And Escherichia coli and Salmonella were not detected. Radiation had no significant effect on pH value and solubility of plasma protein powder.

关 键 词：血浆蛋白粉 辐照 生物安全性 溶解度 

分 类 号：TS251.93[轻工技术与工程—农产品加工及贮藏工程]