不同剂量辐照处理对冷冻畜禽肉类品质的影响  

Effects of Different Doses of Irradiation on Quality of Frozen Livestock and Poultry

作　　者：董娟聪[1] 王超[1] 程娇 任越[1] 孟倩倩[1] 刘红艳[1] 党旭红[1] DONG Juancong;WANG Chao;CHENG Jiao;REN Yue;MENG Qianqian;LIU Hongyan;DANG Xuhong(China Institute for Radiation Protection,Taiyuan 030006,China)

机构地区：[1]中国辐射防护研究院,山西太原030006

出　　处：《现代食品》2024年第17期225-228,共4页Modern Food

摘　　要：目的:研究不同剂量辐照对冷冻畜禽肉类食品品质的影响,确定其辐射耐受剂量,为冷链食品的辐照消毒应用提供参数支持。方法:以冷冻羊瘦肉、牛瘦肉、猪瘦肉、鸭胸、鸡胸、猪肥肉及羊肥肉共7种肉类为研究对象,给予2kGy、4kGy、6kGy和7kGy的γ射线辐照处理,严格按照国家标准对不同种类肉类色泽、气味、蛋白质分解、脂肪氧化情况进行检测分析,探索辐照对畜禽肉类品质的影响。结果:2~7 kGy的γ射线对冷冻畜禽肉的色泽、气味无明显影响;与脂肪氧化相关的指标过氧化值、酸价均低于检测下限,挥发性盐基氮的含量均在国家标准的限定范围内。结论:2~7kGy的γ射线辐照后不会使畜禽肉品质发生明显改变。Objective:To study the effects of different doses of radiation on the quality of frozen livestock and poultry and to determine the radiation tolerance dose,so as to provide parameter support for the radiation disinfection of cold chain food.Method:7 kinds of meat,including frozen lamb lean meat,beef lean meat,pig lean meat,duck breast,chicken breast,pig fat and sheep fat,were treated with 2 kGy,4 kGy,6 kGy and 7 kGyγ-rays.Color,odor,protein decomposition and fat oxidation of different kinds of meat were detected and analyzed in strict accordance with national standards,and explore the effects of irradiation on meat quality of livestock and poultry.Result:2~7 kGyγrays had no significant effect on color and odor of frozen poultry meat.The indexes related to fat oxidation,such as peroxide value and acid value,were lower than the lower limit value,and the content of volatile basic nitrogen was within the limit range of the national standard.Conclusion:2~7 kGyγ-ray irradiation does not significantly change the meat quality of livestock and poultry.

关 键 词：辐照加工 冷冻食品 蛋白分解 脂肪氧化 

分 类 号：F407.82[经济管理—产业经济]