摘要
本文研究了不同γ射线辐照剂量对鲈鱼制品品质的影响,为高品质鲈鱼制品的生产提供依据。将鲈鱼进行^(60)Co-γ射线辐照,采用模糊感官评定法对其感官品质进行综合评定,并以仪器质构剖面法对其质构特性进行降维-主成分分析。结果表明,随辐照剂量的增加感官评定等级降低,0~4.78 kGy综合评定级别为"好",5.21 kGy级别为"中",6.49~8.74 kGy判定级别为"差",且当辐照剂量大于等于7.57 kGy时会产生较大辐照异味。通过主成分分析,筛选出方差贡献率分别为57.011%和27.832%的两个主成分,结合主成分的载荷图分析确定影响鱼肉辐照后质构代表因素为胶着度和硬度。1.55~4.78 kGy剂量以内,胶着度和硬度变化趋势不显著(p>0.05)。故以1.55~4.78 kGy进行辐照处理,能同时保持鲈鱼产品感官和质构,此结果为鲈鱼等淡水产品的辐照杀菌技术的研究应用提供了理论依据。
To provide a basis for the production of high-quality Micropterus salmoides products, the effect of different doses of ^60Co-γ irradiation on the qualities （sensory and texture） of Micropterus salmoides products was studied. Micropterus salmoides samples were irradiated with ^60Co-γ, the fuzzy mathematic method was adopted for the comprehensive evaluation of their sensory quality, and texture profile analysis and principal components analysis （PCA） （for dimensionality reduction） were performed for texture evaluation. The results showed that the level of sensory evaluation decreased with increasing irradiation doses. The sensory qualities of fish meat irradiated at doses of 0,4.78 kGy, 5.21 kGy, and 6.49-8.74 kGy were evaluated as ＂good＂, ＂moderate＂, and ＂poor,＂ respectively. A significant irradiation smell was generated at irradiation doses of 7.57 kGy and higher. From PCA, two principal components were screened out and their variance contribution rates were 57.011% and 27.832%, respectively. In combination with the loading plot of the principal components, the representative factors affecting the post-irradiation fish meat quality were determined to be gumminess and hardness, which showed no significant change （p〉0.05） within an irradiation dosage range of 1.55-4.78 kGy. In summary, the sensory and texture of the Micropterus salmoides product can be maintained by using 1.55-4.78 kGy irradiation treatment. The results of this study lay a theoretical foundation for further study of radiation sterilization of Micropterus salmoides and other freshwater products.
出处
《现代食品科技》
EI
CAS
北大核心
2017年第5期202-206,167,共6页
Modern Food Science and Technology
基金
国家自然科学青年基金项目(111605052)
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资助项目(2017-620-000-001-036)
关键词
鲈鱼
辐照
感官
质构
品质
Micropterus salmoides
irradiation
sensory
texture
quality
