摘要
以素鸡为试验对象,研究电子束辐照对素鸡杀菌效果及其营养品质和感官品质的影响。结果表明,电子束辐照对素鸡的杀菌效果显著,D10=0.48kGy;8.8kGy以下电子束辐照对素鸡蛋白质、脂肪、脂肪酸、氨基酸的影响在5%水平上差异不显著,在水分含量方面差异显著;经8.8kGy电子束辐照处理的素鸡与对照素鸡相比,其感官品质未呈现显著差异。综合考虑,2.4kGy电子束辐照处理可以有效控制素鸡中的细菌而不影响其营养和感官品质,其货架期可达8d;电子束辐照素鸡的最高耐受剂量至少为8.8kGy。
The steamed tofu rolls were irradiated by different doses of electron beam （EB）, and the total bacterial count （TBC） , contents of.water, fat and protein, and the contents of fatty acid and amino acid were investigated. The results showed that EB irradiation could effectively decrease TBC of steamed tofu rolls, the Dl0value was 0.48kGy. Compared with control, there was no significant difference（ at 5% level） in the contents of protein, fat, fatty acid and amino acid. However, there was significant difference in the content of water. There was no significant difference in sensory characteristic between samples treated at 8.8kGy EB irradiation and the control. Through storage experiment, the shelf life of steamed tofu rolls treated at 2.4kGy was 8 days w＇ith no significant effect on quality and sensory characteristic of steamed tofu roll, the maximum dose of steamed tofu rolls treated by EB irradiation was at least 8.8kGy.
出处
《核农学报》
CAS
CSCD
北大核心
2012年第2期295-299,339,共6页
Journal of Nuclear Agricultural Sciences
基金
农业部公益性行业科研专项(201103007)
核能开发项目"辐照保障食品安全的控制技术研究"
国家科技支撑计划(2009BAA24B05)
四川省科技计划项目(2011ZR0050)
关键词
电子束辐照
杀菌
品质
素鸡
electron beam irradiation
sterilization
quality
steamed tofu roll
