辐照技术对宠物食品冻干鸡肉丁品质的影响  

Effect of irradiation technology on the quality of freeze-dried chicken cubes

作　　者：李乐毅 刘淑琴 王盛春 周彩霞 Li Leyi;Liu Shuqin;Wang Shengchun;Zhou Caixia(Shanghai Chongxing Pet Products Co.,Lt.,Shanghai 201600)

机构地区：[1]上海宠幸宠物用品有限公司,上海201600

出　　处：《现代畜牧兽医》2021年第1期23-27,共5页Modern Journal of Animal Husbandry and Veterinary Medicine

摘　　要：试验旨在研究^60Coγ射线与电子束辐照对冻干鸡肉丁品质的影响。试验分别进行不辐照、^60Coγ-2 kGy、^60Coγ-4 kGy、电子束-2 kGy、电子束-4 kGy处理,恒温37℃进行贮存加速试验,测定细菌总数、过氧化值、酸价、碘值、感官、蛋白质和水分。结果表明:冻干鸡肉丁经辐照后细菌总数≤20 CFU/g;^60Coγ射线辐照的冻干鸡肉丁有异味,且过氧化值高于电子束和未辐照样品,过氧化值与辐照剂量呈正比关系;电子束和^60Coγ射线辐照均可以有效杀死大部分微生物。电子束可以有效减缓脂肪氧化且覆盖范围较好,所以在杀菌和保持冻干鸡肉丁风味品质方面优于^60Coγ射线。The experiment aimed to study the effect of ^60Coγ-ray and electron beam irradiation on the quality of freezedried chicken cubes. The tests were carried out with non-irradiation, ^60Coγ-2 kGy, ^60Coγ-4 kGy, electron beam-2 kGy, and electron beam-4 kGy treatments. Accelerated storage tests were carried out at a constant temperature of 37 ℃. The total number of bacteria, peroxide value, acid value, iodine value, sensory, protein and moisture were measured. The results showed that the total number of bacteria after irradiated freeze-dried chicken cubes was less than or equal to 20 CFU/g. The freeze-dried chicken cubes irradiated by ^60Coγ-ray had peculiar smell, and the peroxide value was higher than that of electron beam and unirradiated samples. The radiation dose is proportional;both electron beam and ^60Coγ-ray radiation can effectively kill most microorganisms. The electron beam effectively slows down the fat oxidation and has good coverage, so it is better than ^60Coγ-ray in sterilizing and maintaining the flavor quality of freeze-dried chicken.

关 键 词：^60Coγ 电子束 冻干鸡肉丁 

分 类 号：S873[农业科学—畜牧兽医]