辐照方式对南酸枣糕品质及货架期的影响  

Effects of irradiation methods on quality and shelf life of Choerospondias axillaris pastilles

作　　者：毛青秀 徐远芳 陈渠玲 张祺玲 李文革 杨毅 MAO Qingxiu;XU Yuanfang;CHEN Quling;ZHANG Qiling;LI Wenge;YANG Yi(Hunan Province Grain and Oil Product Quality Monitoring Center,Changsha,Hunan 410008,China;Hunan Institute of Nuclear Agricultural Science and Space Breeding,Changsha,Hunan 410125,China;Hunan Province Engineering Technology Research Center of Agricultural Biological Irradiation,Changsha,Hunan 410125,China;Hunan Province Biological Irradiation Techonology Engineering Research Center,Changsha,Hunan 410125,China)

机构地区：[1]湖南省粮油产品质量监测中心,湖南长沙410008 [2]湖南省核农学与航天育种研究所,湖南长沙410125 [3]湖南省农业生物辐照工程技术研究中心,湖南长沙410125 [4]生物辐照技术湖南省工程研究中心,湖南长沙410125

出　　处：《食品与机械》2024年第2期109-116,138,共9页Food and Machinery

基　　金：湖南省农业科技创新资金项目(编号:2017XC12,2017JC53,2018ZD04-2)。

摘　　要：目的:选择最佳辐照方式及辐照剂量处理南酸枣糕。方法:分别采用0~10 kGy梯度剂量^(60)Co-γ射线和电子束辐照处理南酸枣糕,测定其微生物负载、蛋白质、脂肪、总糖、L(+)-抗坏血酸、有机酸、pH值及感官品质等指标以及在常温贮藏期间品质的变化。结果:^(60)Co-γ射线和电子束辐照对南酸枣糕杀菌作用明显,4 kGy辐照后样品中微生物限量指标菌(菌落总数、大肠菌群、霉菌)和致病菌限量指标菌(沙门氏菌、金黄色葡萄球菌)均未检出。不超过10 kGy的^(60)Co-γ射线和电子束辐照对南酸枣糕中蛋白质、脂肪、总糖、有机酸(以柠檬酸为主)、pH值及感官品质无显著影响,但辐照后南酸枣糕中L(+)-抗坏血酸含量与对照组相比显著降低(P<0.05),与辐照剂量呈负相关,且^(60)Co-γ射线辐照对其影响效应大于电子束辐照。设定4~10 kGy剂量^(60)Co-γ射线和电子束辐照处理南酸枣糕批量产品,在常温下贮藏0~360 d,产品的微生物限量指标菌(菌落总数、大肠菌群、霉菌)均<10 CFU/g。南酸枣糕的气味、滋味和组织状态无明显变化,但随着贮藏时间延长,其色泽会由于发生褐变而加深,贮藏270 d尚可接受。结论:^(60)Co-γ射线和电子束辐照是南酸枣糕杀菌贮存的有效方法,推荐南酸枣糕辐照杀菌的工艺剂量为4~10 kGy。Objective:This study aimed to explore the best irradiation method and irradiation dose to treat Choerospondias axillaris pastilles.Methods:C.axillaris pastilles were irradiated with 0~10 kGy gradient dose of^(60)Co-γray and electron beam respectively,the changes of the indexes including microbial load,protein,fat,total sugar,L(+)-ascorbic acid,organic acids,pH value,sensory quality,and the shelf life quality stored in 0~360 days at room temperature were studied.Results:^(60)Co-γray and electron beam irradiation both had bactericidal effects on C.axillaris pastilles,all microbial limit indexes including aerobic bacterial count,coliform bacteria,mold,and the pathogenic bacteria limit indexes including salmonella and staphylococcus aureus were not detected in the samples with the irradiation dose of 4 kGy.The contents of protein,fat,total sugar,organic acids(mainly citric acid),pH,and sensory quality in C.axillaris pastilles were not significantly affected by^(60)Co-γray and electron beam irradiation of less than 10 kGy.However,the content of L(+)-ascorbic acid was significantly decreased compared with the control group after irradiation(P<0.05),it was negatively correlated with irradiation dose,and^(60)Co-γray irradiation had a greater impact than that of electron beam irradiation.The C.axillaris pastilles batch products were irradiated with^(60)Co-γray and electron beam of 4~10 kGy,the products were stored for 0~360 days at room temperature,and the microbial limit indexes including aerobic bacterial count,coliform bacteria,mold in the products were less than 10 CFU/g.There were no significant changes in the smell,taste,and tissue state of C.axillaris pastilles,but with the extension of storage time,its color deepened due to browning,but it was still acceptable within 270 days of storage.Conclusion:^(60)Co-γray and electron beam irradiation both are effective methods for sterilization and storage of C.axillaris pastilles,and the recommended irradiation dose is 4~10 kGy.

关 键 词：^(60)Co-γ射线 电子束 辐照 南酸枣糕 品质 货架期 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]