不同剂量辐照酱驴肉贮藏效果快速检测  

The rapid detection on storage effect of sauced donkey meat irradiated with different doses

作　　者：王守经[1] 钤莉研 柳尧波[1] 王维婷[1] 杜鹏飞 孙苏军[1] 胡鹏[1] 李春香[1] 汝医[1] 王东亮 WANG Shoujing;QIAN Liyan;LIU Yaobo;WANG Weiting;DU Pengfei;SUN Sujun;HU Peng;LI Chunxiang;RU Yi;WANG Dongliang

机构地区：[1]山东省农业科学院农产品研究所/山东省农产品精深加工技术重点实验室农业部新食品资源加工重点实验室,山东济南250100 [2]东阿阿胶股份有限公司,山东东阿252200

出　　处：《肉类工业》2019年第4期49-52,共4页Meat Industry

摘　　要：采用37℃贮藏条件快速检测了辐照酱驴肉的贮藏效果及品质指标变化情况。结果表明:不同剂量的γ-射线辐照处理能够有效地杀灭酱驴肉产品表面污染菌、不同程度地减缓了贮藏过程中产品挥发性盐基氮含量的增加,辐照剂量越高作用效果越好。2.0～10.0kGy的辐照处理对酱驴肉色泽指标(L*值、a*值和b*值)和质构指标的影响规律性不明显。6.0kGyγ-射线辐照后酱驴肉产生微弱的辐照味,随着辐照剂量升高辐照味越浓。The storage conditions of 37℃ was adopted, and the storage effect and the changes situation of quality index of sauced donkey meat were detected rapidly. The results showed that the surface contamination bacteria of sauced donkey meat product could be effectively killed with different doses of γ-ray irradiation, and the increase of total volatile basic nitrogen(TVB-N) content was slowed down in different degrees, the higher the irradiation dose, the better the effect. The regularity of effect of irradiation treatment with 2.0~10.0 kGy on color index(L* value, a* value and b* value) and texture index was not obvious. The sauced donkey meat had a weak irradiation odor afterγ-ray irradiation with 6.0 kGy dose, and irradiation odorwas stronger with the increase of irradiation dose.

关 键 词：γ-射线 辐照处理 酱驴肉 品质 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]