电子束辐照结合食品添加剂对牛肉饼微生物及感官品质的影响  

Effect of Electron Beam Irradiation Combined with Food Additives on the Microbial and Sensory Qualities of Beef Patties

作　　者：孔秋莲[1,2] 郑琦 颜伟强 田文慧[1,2] 岳玲 陈志军 张艳艳[3] 戚文元 KONG Qiulian;ZHENG Qi;YAN Weiqiang;TIAN Wenhui;YUE Ling;CHEN Zhijun;ZHANG Yanyan;QI Wenyuan(Crop Institute,Shanghai Academy of Agricultural Sciences,Shanghai 201401,China;Shanghai Shuneng Irradiation Technology Co.,Ltd.,Shanghai 201401,China;Department of Food Science,Shanghai Business School,Shanghai 201400,China)

机构地区：[1]上海市农业科学院作物所,上海201401 [2]上海束能辐照技术有限公司,上海201401 [3]上海商学院食品系,上海201400

出　　处：《食品与生物技术学报》2024年第8期128-139,共12页Journal of Food Science and Biotechnology

基　　金：上海市科技兴农项目(2022-02-08-00-12-F01093);上海市农产品保鲜加工专业技术服务平台项目(21DZ2292200)。

摘　　要：电子束辐照作为一种物理冷杀菌技术,在牛肉饼等预制食品的微生物控制中具有不可替代的优势,但高剂量辐照容易导致含脂食品的风味、色泽等感官品质发生劣变。为了降低电子束辐照对牛肉饼感官品质的不良影响,作者研究了电子束辐照结合食品添加剂对牛肉饼微生物及色泽、风味、滋味等感官品质的影响,并建立了低剂量电子束辐照结合食品添加剂的杀菌保鲜方法。结果表明,1.6 kGy电子束辐照结合丁香油可进一步降低辐照牛肉饼中的微生物水平;同时,1.6 kGy电子束辐照结合护色剂可显著抑制辐照导致的色泽劣变;此外,1.6 kGy电子束辐照对牛肉饼风味评分无显著影响,但不同处理组在电子鼻传感器W1W上表现的响应值差异较大,并发现硫化物是造成风味差异的主要物质。牛肉饼电子舌响应值最高的传感器是鲜味,1.6 kGy电子束辐照后鲜味响应值降低。电子束辐照结合丁香油及护色剂处理的牛肉饼于4℃冷藏7 d后,其菌落总数与单一电子束辐照0 d的样品无显著差异,风味评分无显著变化,色泽评分显著高于单一电子束辐照处理,且熟制后仍保持较好的红色色泽,鲜味响应值高于单一电子束辐照处理的样品。该研究为牛肉饼辐照质量控制提供了参考。As a physical cold sterilization technology,electron beam(E-beam)irradiation offers unsubstitutable advantages in microbial control for prepared foods such as beef patties.However,high dose irradiation can easily lead to the deterioration in the sensory quality such as flavor and color of fat-containing foods.In order to reduce the undesirable effect of E-beam irradiation on the sensory quality of beef patties,the author investigated the combined effects of E-beam irradiation and food additives on the microbial level and sensory qualities such as color,flavor,and taste of beef patties.A method for low dose E-beam irradiation combined with food additives for preservation and sterilization was established.The results showed that the treatment with 1.6 kGy of E-beam irradiation combined with clove oil effectively reduce the microbial levels in irradiated beef patties.Furthermore,the treatment of 1.6 kGy irradiation combined with a color fixative significantly inhibited the color deterioration caused by irradiation.Notably,E-beam irradiation at dose of 1.6 kGy had no significant effect on the flavor sensory score of beef patties.However,the W1W sensor of the electronic nose exhibited substantial difference in response values among different treatment groups,indicating that sulfides are the main components responsible for flavor differences.The sensor with the highest response value on the electronic tongue for beef patties was umami,which decreased after 1.6 kGy E-beam irradiation.Beef patties treated with E-beam irradiation combined with clove oil and color fixatives exhibited no significant differences in total microbial counts after 7 days of refrigeration at 4℃compared to the samples subjected to E-beam irradiation at day 0.Sensory evaluations revealed no significant changes in flavor scores,while color ratings were significantly higher than those from single E-beam treatments.Additionally,the patties retained a desirable red hue and exhibited higher umami response values after cooking.This study provide a refe

关 键 词：电子束辐照 食品添加剂 牛肉饼 杀菌 感官品质 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程] TS202.3[轻工技术与工程—食品科学与工程]