摘要
采用不同剂量1.0、3.0、7.0kGy的60Co-γ射线对Provolone干酪进行辐照和贮藏,以未辐照的样品做对照,分析辐照对其贮藏期的主要微生物、蛋白质和脂肪氧化的影响程度。结果表明:(1)随着辐照剂量的增大,辐照对微生物的杀灭作用明显增强,蛋白质的分解作用有所下降,同时也增加了对脂肪的氧化作用。(2)3.0kGy辐照剂量就能明显地抑制贮藏期的细菌总数、霉菌、大肠菌群的生长,并对干酪的蛋白质和脂肪氧化程度影响不显著,可保证Provolone干酪的品质。
In this paper, we used different doses 1.0,3.0,7.0 kGy of 60Co gamma rays to irradiate and preserve the Provolone cheese, compared with no-irradiate cheese, analyzed the degree of irradiation effects on main microorganism, protein and lipids oxidation during the storage time. The results showed that the inhibition on the growth of the microorganism enhanced, the protein hydrolysis of cheese decreased, and in the meantime lipids oxygenation of cheese increased with the increase of radiation dose ; 3.0kGy is the significant irradiation dose to inhibit the growth of total bacteria, mold, and coliform, with less noticeable impact on proteolysis and lipids oxidation, which maintains the quality of Provolone cheese for prolonged storage period.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2010年第3期192-195,共4页
Food and Fermentation Industries
基金
天津市科技扶持项目(YSK2008-11)
