摘要
为确定辐照能否用于豆腐保鲜,研究了辐照对豆腐营养品质及杀菌效果的影响。结果表明,4.3kGy以下的剂量对豆腐的水分、脂肪、蛋白质、氨基酸和脂肪酸含量无显著影响,6.5kGy时可使豆腐水分含量显著下降,而脂肪和部分脂肪酸含量显著上升;豆腐中志贺氏菌、沙门氏菌、金黄色葡萄球菌及菌落总数的D10值分别是0.22,0.23,0.18,0.41和1.9kGy以上的辐照可以使豆腐的保存期延长至12d以上。
To determine whether irradiation is used to refresh tofu, the effects of irradiation on nutritional quality and microbial controlling of tofu were studied. It turned out that irradiation dose lower than 4.3 kGy had no significant effects on water, fat,protein,amino acid and fatty acid, 6.5 kGy made water content significant decrease, fat and some fatty acid content signifi- cant increase. D10 values of shigellafle：cneri, salmonella enteritidis, staphylococcus aureus and total bacterial counts in tofu were 0.22 kGy,0.23 kGy,0.18 kGy and 0.41 kGy, respec- tively. Irradiation dose higher than 1.9 kGy could extend storage life of tofu more than 12 days.
出处
《延边大学农学学报》
2014年第1期1-5,共5页
Agricultural Science Journal of Yanbian University
基金
国家科技支撑计划课题(2014BAA03B05)
关键词
辐照
豆腐
营养
杀菌
irradiation
tofu
nutrition
microbial controlling
