高能电子束辐照脆肉鲩鱼片的贮藏品质分析  

Storage Quality of Ctenopharyngodon idellus Fillets Irradiated by High-energy Electron Beam

作　　者：陈敏惠 陈于陇[1] 李佳鸿 陈飞平 叶明强[1] 王玲 戚英伟 罗政 戴凡炜[1] CHEN Minhui;CHEN Yulong;LI Jiahong;CHEN Feiping;YE Mingqiang;WANG Ling;QI Yingwei;LUO Zheng;DAI Fanwei(Sericultural&Agri-Food Research Institute Guangdong Academy of Agricultural Sciences,Key Laboratory of Functional Foods,Ministry of Agriculture and Rural Affairs,Guangdong Key Laboratory of Agricultural Products Processing,Guangzhou 510610,China)

机构地区：[1]广东省农业科学院蚕业与农产品加工研究所,农业农村部功能食品重点实验室,广东省农产品加工重点实验室,广东广州510610

出　　处：《现代食品科技》2024年第6期169-177,共9页Modern Food Science and Technology

基　　金：广东省重点研发计划项目(2023B0202080003);广东省乡村振兴战略专项资金项目;乡村振兴战略专项(农业科技能力提升)2022年地方分院和专家工作站项目(2023研究院06)。

摘　　要：该试验研究了高能电子束辐照技术应用于脆肉鲩鱼片的保鲜效果,采用不同剂量(0、1、3、5、7 kGy)的电子束辐照,结合真空包装于4℃冷藏条件下保鲜,测定菌落总数(APC)、脂质氧化产物(TBARs)、挥发性盐基氮(TVB-N)、质构(TPA)和色度,结合感官评价探究电子束辐照对鱼片冷藏期间贮藏品质的影响。结果表明,辐照能较大程度抑制鲩鱼片中微生物的增长,3~7 kGy的辐照剂量能使鲩鱼片在整个贮藏期间菌落总数保持在106 CFU/g以下,推断3 kGy是脆肉鲩鱼片最低有效剂量。虽然辐照处理后会导致鲩鱼片TBARs值增加,但在贮藏后期有延缓TBARs值上升的效果,5 kGy及更低剂量可维持鲩鱼片TBARs在较低水平。同样,辐照能延缓鱼片TVB-N含量的增加。辐照对鲩鱼片气味、质构和色值影响差异不显著。综合考量,在真空包装,4℃冷藏的条件下,3 kGy是脆肉鲩鱼片最低有效剂量,5 kGy是最高耐受剂量,使用3~5 kGy剂量电子束辐照处理,最适用于脆肉鲩生鱼片的贮藏保鲜。该研究结果为电子束辐照应用于脆肉鲩鱼片的保鲜提供参考依据。In this study,the preservative effect of high-energy electron beam irradiation technology on crisped grass carp fillets was investigated.Different irradiation doses(0,1,3,5,7 kGy)combined with vacuum packaging and storage under 4℃refrigeration were applied,and the total colony count(aerobic plate count,APC),lipid oxidation products(thiobarbituric acid,TBARs),volatile basic nitrogen(TVB-N),texture(TPA),color and sensory scores were measured,to examine the effect of electron beam irradiation on the quality of fish fillet during cold storage.The results showed that the growth of microorganisms in the fillets could be inhibited to a great extent by irradiation,and the total colony number of the fillets could be kept below 106 CFU/g over the whole storage after the irradiation at a dose of 3~7 kGy,indicating that 3 kGy was the lowest effective dose for the fillets.Although the TBARs value of grass carp fillets increased after the irradiation,the irradiation could delay further increase of TBARs value during the late stage of storage.A dose at 5 kGy or lower could make the TBARs remaining at a relatively low level.Similarly,irradiation could delay the increase of the TVB-N content in grass carp fillets.The effects of irradiation on odor,texture and color of the fillets were insignificant.Taken together,under vacuum packaging and 4℃cold storage,3 kGy was the lowest effective dose for the fillets,and 5 kGy was the highest tolerated dose,with the irradiation at a dose of 3~5 kGy being the most suitable treatment for the storage and preservation of the crisped grass carp fillets.The results of this study provide a reference for the application of electron beam irradiation to the preservation of crisped grass carp fillets.

关 键 词：电子束辐照 辐照剂量 脆肉鲩 品质 货架期 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]