不同辐照剂量对加工用水中小龙虾虾黄感官品质的影响  

Effect of Different Irradiation Doses on the Quality of Crayfish Roe from Crayfish Processing Wastewater

作　　者：黄琪 王世哲 陈戈辉 乔宇[2] 汪超[1] 李弥友 HUANG Qi;WANG Shizhe;CHEN Gehui;QIAO Yu;WANG Chao;LI Miyou(School of Life and Health Sciences,Hubei University of Technology,Wuhan 430068,China;Key Laboratory of Agricultural Products Cold Chain Logistics,Ministry of Agriculture and Rural Affairs,Institute of Agro-products Processing and Nuclear Agricultural Technology,Hubei Academy of Agricultural Sciences,Wuhan 430064,China;Hubei Lüyiyuan Food Technology Co.Ltd.,Qianjiang 433116,China)

机构地区：[1]湖北工业大学生命科学与健康工程学院,湖北武汉430068 [2]湖北省农业科学院农产品加工与核农技术研究所,农业农村部农产品冷链物流技术重点实验室,湖北武汉430064 [3]湖北绿亿园食品科技有限公司,湖北潜江433116

出　　处：《肉类研究》2025年第3期56-61,共6页Meat Research

基　　金：湖北省揭榜制科技项目(2024BEB030);湖北省科技创新人才计划-科技人才服务企业项目(2023DJC100)。

摘　　要：为探究辐照剂量对加工用水中虾黄品质的影响,以工厂加工用水中流失的虾黄为原料,对其进行60Co-γ射线辐照(2、4、6、8 kGy)杀菌处理,分析其菌落总数、大肠菌群数、重金属含量等安全性指标的变化,并结合电子鼻、气相色谱-质谱联用技术,分析不同辐照剂量处理对加工用水中虾黄品质和风味的影响。结果表明,较高剂量(≥4 kGy)辐照处理对菌落总数、大肠菌群有较好的抑制作用,且重金属含量均符合国家标准。电子鼻检测结果表明,4种不同辐照剂量处理组中虾黄的风味呈现明显差异,含氮氧化合物、含硫化合物响应值随辐照剂量的增加呈递增趋势。6 kGy辐照处理组挥发性风味物质数量最多,共19种,以醛类、醇类、杂环类等为主。感官评价结果表明,4、6 kGy辐照组可接受度较高。总体来看,6 kGy辐照组在安全性和风味方面均优于其他组。In order to explore the effect of irradiation dose on the quality and flavor of crayfish roe from crayfish processing wastewater,changes in safety indexes such as total bacterial count,coliform group,and heavy metal content were analyzed after 60Co-γray irradiation at different doses(2,4,6,and 8 kGy).Meanwhile,the flavor characteristics were evaluated by the combined use of electronic nose and gas chromatography-mass spectrometry(GC-MS).The results showed that irradiation doses≥4 kGy had better inhibitory effects on the total bacterial count and coliform group,and the heavy metal content in the treated sample met the national standard.The results from the electronic nose showed significant differences in the flavor of crayfish roe treated with four different irradiation doses,and the response values for nitrogen-containing oxides and sulfur-containing compounds increased with irradiation dose.The sample treated with a dose of 6 kGy had the highest amount of volatile flavor compounds(19),the predominant ones being aldehydes,alcohols,and heterocycles.The 4 and 6 kGy irradiation groups were more acceptable in sensory evaluation.In general,6 kGy irradiation was superior to the other doses in terms of safety and flavor.

关 键 词：小龙虾副产物 虾黄 辐照 品质 风味 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]