摘要
为探明电子束和γ射线辐照效应差异,以素鸡为原材料,研究两种辐照处理对素鸡的杀菌效果及其引起的氧化效应。采用平板计数法测定辐照素鸡中的菌落总数,通过D10值表征两种辐照形式的杀菌效果;通过测定辐照素鸡的硫代巴比妥酸反应产物(TBARs)值反映两种辐照处理引起的氧化效应。结果显示:γ射线辐照对素鸡菌落总数的D10值为0.43kGy,电子束辐照的D10值为0.48kGy,两者差异不显著(P≥0.05)。经辐照处理后素鸡的TBARs值随贮藏时间增加而升高,γ射线辐照处理增加了素鸡在贮藏期中的氧化效应,而电子束辐照却减缓了这一氧化效应。电子束辐照引起的氧化效应小于等量γ射线辐照引起的氧化效应。综上所述,电子束和γ射线辐照处理对素鸡的杀菌效果无显著差异;电子束辐照在引起素鸡氧化效应方面则低于γ射线辐照。
The effects of electron beam and gamma ray irradiation on microorganism inactivation and oxidation in steamed tofu rolls were studied in order to investigate the difference between both irradiations,which might be helpful for guiding the application of electron beam irradiation in food processing and preservation.Plate count method was used to measure irradiated samples for the total number of colonies as D10 values.2-Thiobarbituric acid（TBARs） value was determined to show the inductive oxidation effects of irradiation.Results showed that D10 values of electron beam and gamma ray irradiation were 0.48 kGy and 0.43 kGy,respectively.There was no significant（P ≥ 0.05） difference between two irradiation methods according to ANOVA analysis.The TBARs values of irradiated steamed tofu rolls increased significantly during storage（P 0.05）.Gamma ray irradiation led to a significant increase in TBARs value during storage whereas electron beam irradiation did not show any effect.Electron beam irradiation had poorer oxidation effect on steamed tofu rolls when applied at the same dose as gamma ray irradiation.In conclusion,electron beam irradiation showed a similar efficacy of microorganism inactivation but less powerful oxidation effect than gamma ray irradiation.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第13期61-65,共5页
Food Science
基金
农业部公益性行业科研专项(201103007)
四川省科技计划项目(2011ZR0050)
关键词
辐照
电子束
Γ射线
杀菌
氧化
irradiation
electron beam
gamma ray
microorganism inactivation
oxidation
