辐照对无骨柠檬凤爪贮藏品质的影响  

Effect of Irradiation on the Storage Quality of Lemon-Flavored Boneless Chicken Feet

作　　者：蓝碧锋 沈泳珊 吴俊师 李湘銮 缪承杜 赵文红[2] LAN Bifeng;SHEN Yongshan;WU Junshi;LI Xiangluan;MIAO Chengdu;ZHAO Wenhong(Guangdong Industrial Co-60 Gamma Ray Application Engineering Technology Research Center,Guangzhou Furui High Energy Technology Co.Ltd.,Guangzhou 511458,China;College of Food Science and Technology,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China)

机构地区：[1]广州辐锐高能技术有限公司,广东省工业钴-60伽玛射线应用工程技术研究中心,广东广州511458 [2]仲恺农业工程学院轻工食品学院,广东广州510225

出　　处：《肉类研究》2025年第4期56-64,共9页Meat Research

基　　金：禽类预制菜辐照品质研究项目(D12320766)。

摘　　要：通过测定不同辐照剂量(0、3、6、9、12 kGy)处理无骨柠檬凤爪的菌落总数、pH值、色泽、硫代巴比妥酸反应物(thiobarbituric acid reactive substances,TBARS)值、过氧化值、游离氨基酸含量、挥发性风味物质组成与含量,分析辐照剂量对无骨柠檬凤爪贮藏品质的影响。结果表明,辐照可有效抑制柠檬凤爪中的微生物繁殖;可显著影响柠檬凤爪的pH值与色泽(P<0.05);可加速脂肪氧化,进而促进贮藏期内柠檬凤爪过氧化值和TBARS值升高。辐照剂量为6 kGy时,总游离氨基酸含量和鲜味氨基酸含量显著高于其他辐照剂量组(P<0.05)。气相色谱-质谱结果显示,辐照处理显著影响柠檬凤爪的挥发性风味物质含量,酯类含量随着辐照强度的升高而减少。综上,采用6 kGy辐照的柠檬凤爪品质更佳。This study investigated the effects of irradiation on the storage quality of lemon-flavored boneless chicken feet.The changes in total bacterial count,pH value,color parameters,thiobarbituric acid reactive substances(TBARs)value,peroxide value,free amino acid content and volatile flavor composition and content were analyzed in samples treated with different irradiation doses(0,3,6,9,and 12 kGy).Results showed that irradiation effectively inhibited microbial growth in lemon-flavored chicken feet.The pH value and color were significantly affected by irradiation(P<0.05).Moreover,irradiation accelerated lipid oxidation,resulting in a more pronounced increase in peroxide value and TBARs value during storage.At an irradiation dose of 6 kGy,the total free amino acid content and umami amino acid content were significantly higher than those at other irradiation doses(P<0.05).The results of gas chromatography-mass spectrometry indicated that irradiation greatly affected the volatile flavor content of lemon-flavored chicken feet.The ester content was decreased with increasing irradiation dose.Overall,lemon-flavored chicken feet treated with a 6 kGy irradiation dose exhibited superior quality.

关 键 词：柠檬凤爪 辐照 贮藏 品质 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]