辐照灭菌处理对中式酱牛肉理化性能的影响  

Effects of irradiation on physico-chemical property of Chinese soy-sauced beef

作　　者：赵文颖[1] 刘丹丹 靳健乔 徐涛[1] 吴子健[2,3] ZHAO Wen-ying;LIU Dan-dan;JIN Jian-qiao;XU Tao;WU Zi-jian(Tianjin Institute of Technical Physics,Tianjin 300192,China;School of Biotechnology and Food Science,Tianjin University of Commerce,Tianjin 300134,China;Tianjin Key Laboratory of Food Biotechnology,Tianjin 300134,China)

机构地区：[1]天津市技术物理研究所,天津300192 [2]天津商业大学生物技术与食品科学学院,天津300134 [3]天津市食品生物技术重点实验室,天津300134

出　　处：《食品与机械》2022年第3期133-138,共6页Food and Machinery

基　　金：天津市重点研发计划项目(编号:19YFFCYS00210)。

摘　　要：目的:对比分析辐照灭菌和高温釜式灭菌对酱牛肉理化性能、质构变化和脂质氧化情况的影响。方法:选择辐照剂量2,4,6,8 kGy对酱牛肉进行辐照处理,高温釜式选择121℃、20 min灭菌。结果:辐照处理剂量为6,8 kGy时,辐照处理具有与高温釜式相同的灭菌效果,可延长酱牛肉的保质期;辐照剂量的增加可使得酱牛肉的L;(亮度值)整体呈下降趋势,且辐照组样品L;值高于未经灭菌处理的酱牛肉,a;值先上升后逐渐降低,当辐照剂量<6 kGy时,随着辐照剂量的增加样品的b;值逐渐升高,当辐照剂量>6 kGy时,样品的b;值又减小,且辐照组处理的酱牛肉b;值均显著高于对照组(P<0.05);辐照处理组对酱牛肉硬度与弹性的维持性优于高温釜式灭菌;而辐照处理的酱牛肉过氧化值与酸价值随着辐照剂量的增加显著增高(P<0.05),高温釜式灭菌对酱牛肉过氧化值影响不显著,8 kGy辐照剂量组与高温釜式灭菌组酸价值均显著高于其他组(P<0.05),辐照使得样品的初始丙二醛值增加。结论:6 kGy辐照剂量组的酱牛肉货架期相较于对照组延长且该剂量辐照处理更容易被消费者接受。Objective:This study aimed to compare and analyze the physical and chemical properties,texture changes and lipid oxidation of sauced beef by irradiation sterilization and high-temperature kettle sterilization.Methods:The irradiation dose was 2,4,6,8 kGy,and the sterilization was performed at 121℃ for 20 minutes in high temperature kettle.Results:The results showed that irradiation with a dose of 6 or 8 kGy had the same sterilizing effect as high temperature kettle,and could prolong the shelf life of beef.With the increase of irradiation dose,L;(brightness value)of soy sauce beef showed a downward trend as a whole,and the L;value of the sample in the irradiation group was higher than that in the sauced beef without sterilization,with the a;value increasing first and then gradually decreased.When the irradiation dose was<6 kGy,the b;value of the sample increased gradually with the increase of the irradiation dose,but when the irradiation dose was>6 kGy,the b;value of the sample decreased again.Moreover,the b;value of soy sauce beef in irradiation group was significantly higher than that in control group(P<0.05);The hardness and elasticity maintenance of the irradiation group was better than that of high temperature kettle sterilization.The peroxide value and acid value of irradiated beef increased significantly with the increase of irradiation dose(P<0.05),and high temperature autoclair sterilization had no significant effect on peroxide value of beef sauce.The acid value of irradiation dose of 8 kGy group and high temperature kettle sterilization group were significantly higher than that of other groups(P<0.05),and the irradiation increased the initial malondialdehyde value of samples.Conclusion:Compared with the control group,the shelf life of soy beef in the 6 kGy irradiation group was longer and the irradiation treatment was more easily accepted by consumers.

关 键 词：辐照剂量 高温釜式灭菌 酱牛肉 贮藏温度 贮藏品质 

分 类 号：TS251.61[轻工技术与工程—农产品加工及贮藏工程]