摘要
为研究相同剂量下不同辐照剂量率对草鱼贮藏品质的影响,用不同剂量率的^(60)Co-γ射线和电子加速器产生的高能电子束分别对真空包装后的草鱼鲜鱼块进行辐照处理,置于(4±0.5)℃条件下的冰箱中贮藏,每隔3 d对草鱼块进行理化指标(TVB-N值、p H、K值)、微生物指标(菌落总数)与感官评价等测定。结果表明:草鱼鱼块的p H随贮藏时间延长均表现为先下降后上升。随着辐照剂量率升高,鱼块的TVB-N值和菌落总数增长趋势减缓。在4℃下,电子束辐照结合真空包装处理的鱼块,分别在第27 d和21 d达到TVB-N值(20 mg/100 g)和菌落总数的限值(5 log_(10)CFU/g),但其对于草鱼块的K值抑制效果较差,在第9 d时感官评价值为3.01;高剂量率Co源辐照分别在第21 d和20 d达到TVB-N值和菌落总数的限值,同时对K值有较好的抑制效果,在第9 d时,其感官评价值为3.51,高于其他处理方式。综合各项指标,高剂量率钴源辐照下草鱼鱼块表现出最佳的贮藏效果。
The effects of irradiation dosage rate （ the electron beam, high- dose- rate ^60Co γ- ray irradiation, low- doserate ^60Co γ-ray irradiation and the control, rating in descending order）and vacuum packaging on fresh-keeping of grass carp fillets stored at（4 ± 0.5 ） ℃ were evaluated basing on physicoehemical indexes including Total volatile base nitrogen （TVB-N） , pH and K value, microbiological indicator（ Total viable counts （TVC））and sensory evaluation. The results showed that the pH increased at first, then decreased with the storage time.The growth trend of TVB-N and TVC were slowed down as the increase of the irradiation dosage rate. The samples irradiated by electron beam exceeded the TVB-N（20 mg/100 g）and TVC limits （5 log10CFU/g）in 27 d and 21 d, respectively, and the sensory evaluation value was 3.01 in 9 d. However, electron beam irradiation had little inhibiting effect on the increase of K value.The grass carp fillets irradiated by high-dose-rate^60Co γ-ray reached the limits of TVB-N and TVC in 21 d and 20 d,respectively,and the sensory evaluation value was 3.51 in 9 d.The K value colfid be well repressed by the irradiation of ^60Co γ-ray.The study showed that high-dose-rate ^60Co γ-ray irradiation was the best choice for fresh-keeping of grass carp fillets after comprehensive evaluation.
出处
《食品工业科技》
CAS
CSCD
北大核心
2017年第9期333-338,共6页
Science and Technology of Food Industry
基金
湖北省重大科技创新计划项目(2015ABA038)
湖北省农业科技创新中心项目(2016-620-000-001-036)资助
关键词
草鱼
辐照
保鲜
^60Co—γ射线
电子加速器
grass carp
irradiation
fresh- keeping
^60Co γ- ray
electron accelerator
