速冻芦笋的电子束检疫杀菌和辐照工艺  

Study on Irradiation Technology and Sterilizing Effect of Electron Beam on Quick-Frozen Asparagus

作　　者：王海宏[1,2] 陈志军 颜伟强[1,2] 孔秋莲 岳玲[1,2] 戚文元 孙御风[2] WANG Haihong;CHEN Zhijun;YAN Weiqiang;KONG Qiulian;YUE Ling;QI Wenyuan;SUN Yufeng(Crop Breeding and Cultivation Research Institute ,Shanghai Academy of Agricultural Sciences , Shanghai 201403 ,China;Shanghai Shuneng Irradiation Technology Co. Ltd,Shanghai 201403, China)

机构地区：[1]上海市农业科学院作物育种栽培研究所,上海201403 [2]上海束能辐照技术有限公司,上海201403

出　　处：《食品与生物技术学报》2017年第12期1290-1297,共8页Journal of Food Science and Biotechnology

基　　金：国家"十二五"科技支撑计划项目(2014BAA03B05);公益性行业(农业)项目(201103007);上海市农口系统青年人才成长计划项目(沪农青字(2014)第1-3号);上海市农产品保鲜与加工技术服务平台项目(14DZ2293900)

摘　　要：为了研究电子束辐照处理对速冻芦笋检疫杀菌的工艺及效果,以速冻芦笋为试材,检测电子束辐照下金黄色葡萄球菌和出血性大肠杆菌的D10值,初始污染菌以及感官和营养品质变化。结果表明,接种菌悬液的速冻芦笋中,金黄色葡萄球菌、出血性大肠杆菌的D10值分别为0.35 kGy和0.25 kGy。经4.0 kGy辐照处理后,产品中菌落、霉菌、大肠菌群均未检出,感官指标未发生明显变化,营养品质仅维生素C含量下降稍快。产品的电子束穿透深度剂量分布试验表明,双面辐照工艺,辐照深度为14.2 cm时,不均匀度1.15,可以满足生产要求。建议采用4.0 kGy以下剂量辐照速冻芦笋产品,可以有效控制食源性致病菌,保障产品食用安全性。Study on irradiation technology and sterilizing effect of quick-frozen asparagus, the D10 value of Staphylococcus aureus （ATCC 6538） and Enterohemorrhage E. CO li（ATCC 43895）, product bioburden, sensory and nutritional qualities were determined with electron beams irradiation.The test results showed thatthe D10 value of Staphylococcus aureus ’ Enterohemorrhage E.coli were respectively 0.35 kGy and 0.25 kGy, among the asparagus inoculated with bacterial suspension. Radiation dose of 4.0 kGy, the colonies, mold and coliform bacteria were not detected.In addition to vitamin C decreased rapidly, sensory and nutritional indicatorsdid not obviously change. Penetration depth and Dose distribution of electron beams indicated that quick-frozen asparagus used double-sided irradiation, irradiation depth was 14.2cm, unevenness was 1.15. The doseless than 4.0 kGy was recommended to irradiate frozen asparagus, can effectively control food-bome pathogens and Guarantee products safety.

关 键 词：速冻芦笋 电子束 杀菌 辐照工艺 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]