^(60)Co γ射线辐照对酱卤鸡爪杀菌效果及品质的影响  

Effects of ^(60)Co γ ray irradiation on sterilization and quality of sauced chicken claw

作　　者：彭玲[1,2,3] 徐远芳 张祺玲[1,2,3] 周毅吉 毛青秀[4] 李文革 PENG Ling1,2,3, XU Yuan-fang1,2,3, ZHANG Qi-ling1,2,3,ZHOU gi-ji1,2,3, MAO Qing-xiu4, LI Wen-ge1,2,3(1. Institute of Nuclear Agricultural Science and Space Breeding, Hunan Academy of Agriculture Sciences, Changsha Hunan 410125, China ; 2. Hunan Province Engineering Technology Research Center of Agricultural Biological Irradiation, Changsha, Hunan 410125, China ; 3. Hunan Province Biological Irradiation Techonology Engineering Research Center, Changsha, Hunan 410125, China ; 4. Hunan Grain Group Co., Ltd., Changsha, Hunan 410012, Chin)

机构地区：[1]湖南省农业科学院核农学与航天育种研究所,湖南长沙410125 [2]湖南省农业生物辐照工程技术研究中心,湖南长沙410125 [3]生物辐照技术湖南省工程研究中心,湖南长沙410125 [4]湖南粮食集团有限责任公司,湖南长沙410012

出　　处：《食品与机械》2017年第12期110-114,134,共6页Food and Machinery

基　　金：湖南省科技厅重点研发计划(编号:2015NK3043)

摘　　要：为探讨利用^(60)Co γ射线辐照酱卤鸡爪保质的最适条件,分别采用不同剂量^(60)Co γ射线对酱卤鸡爪进行辐照处理,分析辐照剂量与酱卤鸡爪菌落总数、营养成分、氨基酸和脂肪酸各组分、酸价(AC)、过氧化值(POV)、挥发性盐基氮(TVB-N)、亚硝酸盐及色度之间的关系。结果表明:^(60)Co γ射线辐照对酱卤鸡爪杀菌效果明显,样品初始菌落总数为4.3×102 CFU/g,经4.09kGy剂量辐照后即可降至10CFU/g以内;辐照对酱卤鸡爪中水分含量没有明显的影响;辐照前后蛋白质含量变化没有明显的规律;随着辐照剂量的增加,脂肪含量先升高后降低,5.74kGy以上显著高于对照样(P<0.05);辐照剂量与氨基酸和脂肪酸各组分含量的变化没有明显的相关性;辐照后的样品中均有新的脂肪酸生成;辐照样的AC和POV均低于对照样(P<0.05);1.88kGy时,TVB-N低于对照样(P<0.05),5.74kGy以上时,高于对照样(P<0.05);0.00~8.11kGy时,辐照对色度值L无明显影响(P>0.05),0.00~4.09kGy时,a值无明显变化(P>0.05),各试验组中b值均显著高于对照样(P<0.05),5.74kGy以上时差异显著(P<0.05)。The effects of the ^60Coγ ray irradiation preservation on the sauced chicken claw were investigated by using different irradiation doses. The relationship was analyzed between the irradiation dose and the total bacterial count, nutrients, the composition of amino acids and fatty acids, AC, POV, TVB-N, nitrite as well as chroma. The results showed that the ^60Coγ ray irradiation was effective on sterilization, and while the sample was irradiated at the dose of 4.09 kGy, with the total bacterial count reduced to no more than 4.09 kGy. However, no significant effect of the ^60Coγ ray irradiation on the moisture content was found. The protein content changed slightly be fore and after irradiation, while no correlation with the irradiation dose was detected. With the increasing of irradiation close （P〈0.05）, the fat content increased and then decreased, and it was significantly higher than that in the control group （P〈0.05） when 5.74 kGy. Though no significant changes in the contents of amino acids and fatty acids were found in the irradiated group, stone new fatty acid components raised in all the irradiated groups. In the irradiated groups, the content of fatty acids in the irradiated group was signifi cantly higher than that in the control （P〈0.05）. In the 1.88 kGy group, TVB-N was lower than that in the control （P〈0.05）, and higher than that in the control at 5.74 kGy （P 〈0.01）. No significant change in a value at 0.00-4.09 kGy （P〉0.05） was found, but b val ue was significantly higher in all irradiated groups than in the control （P〈0.05）, and reached a significant level at 5.74 kGy （P〈0.05）.This study provided a reference for the establishment of irradiation sterilization technology and the application of irradiation technology in the industrialization of poultry meat products in China.

关 键 词：酱卤鸡爪 ^60Coγ射线 辐照 杀菌 品质 

分 类 号：TS251.61[轻工技术与工程—农产品加工及贮藏工程]