~(60)Co-γ射线和电子束辐照对冷鲜鸡保鲜效果的异同性研究
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摘要
为研究~(60)Co-γ射线和电子束辐照对冷鲜鸡微生物含量的影响及肉品品质的异同性,采用2.5k Gy剂量的~(60)Co-γ射线和电子束辐照处理真空包装冷鲜鸡,对其贮藏期内菌落总数、大肠菌群、丙二醛含量、pH值、嫩度、系水力值、挥发性盐基氮(TVB-N)值、色度进行测定。结果表明,γ射线和电子束辐照处理均能显著降低冷鲜鸡菌落总数,大肠菌群均未检出;2种辐照处理组冷鲜鸡的丙二醛含量、pH值、TVB-N值在整个贮藏期内均呈上升趋势;与对照组相比,2种辐照处理组均显著提高了冷鲜鸡的L*值和a*值,且电子束处理组显著高于γ射线组,对照组b*值在同一贮藏期显著高于2种辐照处理组。由此可知,~(60)Co-γ射线和电子束辐照均对冷鲜鸡的微生物含量和肉品品质产生了显著影响,这为辐照技术应用于冷鲜鸡保藏提供了理论依据。
To investigate the impact of ~(60)Co-γ ray and electron beam( E-beam) irradiation on the microbial content of chilled chicken and the similarities and differences of meat quality,vacuum packaging chilled chicken was treated through 2.5 k Gy dose of ~(60)Co-γ ray and electron beam irradiation. The total viable counts( TVC),coliform,malondialdehyde,p H value,tenderness,water-holding capacity,TVB-N and chroma within the storage period were measured. The results showed that ~(60)Co-γ ray and electron beam irradiation could effectively decrease total viable counts in chilled chicken,in which the coliform could not be detected. The malondialdehyde,lactic acid,p H and TVBN of two irradiation treatments all showed an increase trend. Compared with the control group,the L*value and the a*value of the two irradiation treatments were significantly higher,and the L*value and the a*value of the electron beam treatment group were significantly higher than those of the γ ray treated group. However,the b*value of the control group was significantly higher than those of the two irradiation treatments during the same storage period. Those results showed that both of ~(60)Co-γ ray and electron beam irradiation had a significant effect on the microbial content and meat quality of chilled chicken,which provided a scientific basis for the application of irradiation in the storage of chilled chicken.
To investigate the impact of ~(60)Co-γ ray and electron beam( E-beam) irradiation on the microbial content of chilled chicken and the similarities and differences of meat quality,vacuum packaging chilled chicken was treated through 2.5 k Gy dose of ~(60)Co-γ ray and electron beam irradiation. The total viable counts( TVC),coliform,malondialdehyde,p H value,tenderness,water-holding capacity,TVB-N and chroma within the storage period were measured. The results showed that ~(60)Co-γ ray and electron beam irradiation could effectively decrease total viable counts in chilled chicken,in which the coliform could not be detected. The malondialdehyde,lactic acid,p H and TVBN of two irradiation treatments all showed an increase trend. Compared with the control group,the L*value and the a*value of the two irradiation treatments were significantly higher,and the L*value and the a*value of the electron beam treatment group were significantly higher than those of the γ ray treated group. However,the b*value of the control group was significantly higher than those of the two irradiation treatments during the same storage period. Those results showed that both of ~(60)Co-γ ray and electron beam irradiation had a significant effect on the microbial content and meat quality of chilled chicken,which provided a scientific basis for the application of irradiation in the storage of chilled chicken.
引文
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[9]陈志军,戚文元,颜伟强,岳玲,王海宏,包英姿,袁忠谊,徐贇,孔秋莲.10 Me V电子直线加速器辐照工艺确定的简便方法及其应用[J].核农学报,2016,30(4):755-763
[10]李新,程薇,熊光权,耿胜荣,乔宇,廖涛,林若泰.60Co-γ射线与电子束辐照对猪肉理化性质的影响[C]//中国核学会2011年学术年会核农学分会论文集.贵阳:中国原子能农学会,2011:13-18
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[23]中华人民共和国国家质量监督检验检疫总局.GB/T 16291.1-2012感官分析选拔、培训与管理评价员一般导则第1部分:优选评价员[S].北京:中国标准出版社,2012:1-17
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[29]郇延军,许伟,赵雅娟,闫晓蕾,孙冬梅.冷鲜肉品质评价指标的探讨[J].食品科学,2012,33(21):107-110
[30]王道营,卞欢,孙冲,张牧晗,邓少颖,徐为民,刘芳,诸永志.肉品中肌动球蛋白解离原因及其与嫩度的关系[J].食品科技,2015,1(40):145-148
[31]范凯,廖李,程薇,熊光权,鉏晓艳,廖涛,汪兰,吴文锦,丁安子,乔宇.茶多酚结合辐照对鲈鱼冷藏品质的影响[J].核农学报,2016,30(9):1780-1785
[32]陈茜茜,黄明,邹玉峰,徐幸莲,周光宏.辐照和反复冻融对牛肉蛋白质氧化及食用品质的影响[J].食品科学,2014,35(19):1-5
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