辐照对冷冻肉类食品品质影响的研究现状  

Review on irradiation effects on quality of frozen meat food

作　　者：董娟聪[1] 程娇 党旭红[1] 王超[1] 刘晓明[1] DONG Juancong;CHENG Jiao;DANG Xuhong;WANG Chao;LIU Xiaoming(Institute of Radiation Protection,Taiyuan 030006,China)

机构地区：[1]中国辐射防护研究院,太原030006

出　　处：《核技术》2022年第1期15-21,共7页Nuclear Techniques

摘　　要：辐照技术作为处理病菌的消杀技术,已广泛应用于食品加工领域。进口冷链肉类食品新冠状病毒检出阳性,对辐照食品加工提出新的要求,在冷冻状态下接受辐照加工的肉类食品品质如何?该文主要从食品感官、蛋白分解、脂肪氧化、维生素含量等方面概述辐照处理对冷冻肉类食品品质的影响,为辐照用于新冠等病毒消杀工艺的制定提供参考,同时为冷冻肉类食品的研究及辐照冷冻食品的工业化发展提供借鉴。Irradiation technology has been widely used in the field of food processing.It is urgent to figure out whether the quality of frozen meat food would change after irradiation,when the SARS-CoV-2 was detected in the imported cold-chain meat.The effects of irradiation on the quality of frozen meat are summarized from the aspects of food sensory,protein decomposition,fat oxidation,vitamin content and so on,providing reference for the formulation of irradiation for the elimination of SARS-CoV-2 and other viruses on frozen food,as well as the study of irradiated frozen meat and the industrial development of irradiated frozen food.

关 键 词：电离辐射 冷冻肉类食品 品质 耐受剂量 

分 类 号：TL99[核科学技术—核技术及应用]