辐照对大管鞭虾冷冻保鲜品质的影响  

The effect of irradiation on preservation of the Solenocera melantho during storage

作　　者：郝云彬[1] 邵宏宏 相兴伟 周宇芳 夏文水[1] HAO Yun-bin;SHAO Hong-hong;XIANG Xing-wei;ZHOU Yu-fang;XIA Wen-shui(School of Food Science and Technology,Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province,Jiangnan University,Jiangsu,Wuxi 214122,China;Zhoushan Customs,Zhoushan,Zhejiang 316000,China;Zhejiang Marine Development Research Institute,Zhoushan,Zhejiang 316000,China)

机构地区：[1]江南大学食品学院江苏省食品安全与质量控制协同创新中心,江苏无锡214122 [2]舟山海关,浙江舟山316000 [3]浙江省海洋开发研究院,浙江舟山316000

出　　处：《食品与机械》2019年第12期126-129,136,共5页Food and Machinery

基　　金：国家食品科学与工程一流学科建设项目资助（编号：JUFSTR20180201）

摘　　要：采用不同辐照剂量对冷藏大管鞭虾进行辐照处理,通过检测菌落总数、挥发性盐基总氮(TVB-N)、pH、氨基酸含量与金属含量等指标,研究辐照处理对大管鞭虾品质和新鲜度的影响。结果显示,1 kGy的辐照剂量即可杀灭大部分的微生物,辐照剂量越高,杀菌作用越强;辐照虽对大管鞭虾所含的TVB-N不产生影响,但可以降低TVB-N的产生速度;经辐照后的大管鞭虾pH值呈先降后升的变化趋势,上升速度较未辐照样品慢;经7 kGy辐照后的大管鞭虾总氨基酸含量增加率最高达7.3%;强度≤20 kGy的辐照对大管鞭虾中金属元素的影响无明显的规律性。To investigate the sterilization and preservation by radiation on the shrimp Solenocera melantho,the total number of colonies,TVB-N,pH value,amino acids,heavy metal content were measured.The results showed that 1 kGy irradiation dose could kill most of the microorganisms.The higher the irradiation dose was,the stronger the bactericidal effect did.Although the irradiation did not affect the TVB-N in the Solenocera melantho,but the TVB-N decreased with the increase of irradiation dose.The pH value of the irradiated shrimp decreased first and then rose,and the rising speed was higher than the unirradiated sample.The rate of increase in total amino acid content of the shrimps irradiated by 7 kGy reached 7.3%.Less than 20 kGy irradiation in the shrimps,the metal elements were not obvious.

关 键 词：大管鞭虾 辐照 保鲜 

分 类 号：TS2[轻工技术与工程—食品科学与工程]