^(60)Co-γ辐照对红烧鸡块货架期及其感官品质的影响  

Effects of ^(60)Co-γ Irradiation on Shelf Life and Sensory Quality of Braised Pieces of Chicken

作　　者：郭军[1,2] 吴小说[1] 刘廷国[1] 黄劲松[1] 汪新[1] 

机构地区：[1]池州学院材料与化学工程学院,安徽池州247000 [2]江南大学食品科学与技术国家重点实验室,江苏无锡214122

出　　处：《核农学报》2016年第3期502-508,共7页Journal of Nuclear Agricultural Sciences

基　　金：国家自然科学基金项目资助(21271035);安徽高校自然科学研究项目(KJ2015A282);池州学院院级重点项目(214ZRZ001)

摘　　要：为探讨辐照保鲜技术应用于红烧鸡块的最适条件,利用60Co-γ射线对红烧鸡块进行辐照灭菌,分析辐照剂量与红烧鸡块感官品质、微生物生长、过氧化值、酸价、TVB-N值及货架期之间的关系。结果表明,使用辐照剂量为8k Gy的60Co-γ射线对红烧鸡块进行处理,在贮藏120d后,红烧鸡块中的微生物数量可以得到有效控制,过氧化值、酸价、TVB-N值均在合理标准内,最大限度地保持产品新鲜度和感官品质,有效延长了产品的货架期。本研究为我国传统地方菜系的工业化生产提供了技术支持。In order to effectively probe the using of irradiation preservation technique for Braised Pieces of Chicken,extend its shelf life. The relationship was analysed between the amount of irradiation and sensory quality,microorganism growth,peroxide value,acid value,TVB-N value as well as shelf life analysed. The result shows that using the 8k Gy of^60- γ to irradiate the Braised Pieces of Chicken,In 120 days after storage,the microorganisms growth can be effectively controlled,and the sensory quality,peroxide value,acid value,TVB-N value in a reasonable standard,the product freshness was retained in the expected state,Consequently,^60- γ irradiation is effective for prolonging the shelf life of products. This research lay a practical foundation while pursuing the chinese traditional dishes at industrial- scale production.

关 键 词：辐照 烧全鸡 感官 过氧化值 酸价 TVB-N值 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]