电子束辐照对即食凤爪品质的影响

Effects of Electron Beam Irradiation on Quality for Instant Chicken Feet

DOI：10.3969/j.issn.1673-1689.2012.09.005

中文关键词: 即食凤爪 电子束 辐照 灭菌 品质

英文关键词: instant chicken feet electron beam irradiation sterilization quality

基金项目:国家973计划项目(2011AA100804);公益性行业(农业)项目(201103007)

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中文摘要:

以即食凤爪为试材,研究了电子加速器辐照处理对凤爪品质的影响,分析了不同剂量处理条件下凤爪的脂质氧化TBARS值、总挥发性盐基氮、弹性、汁液流失率、感官品质和菌落的变化情况。结果表明:当辐照剂量达到6.0 kGy时,产品贮藏180 d后其菌落总数为4 300 cfu/g,菌落总数电子束辐照的D10值在1.84～2.22 kGy;辐照剂量大于6.0 kGy时,TBARS值与空白相比有显著差异,而TVB-N则无显著差异;辐照剂量超过8.0 kGy时,则凤爪的弹性与汁液流失率有显著的影响。辐照剂量在一定范围内(8.0 kGy),对产品的感官品质不会产生明显的影响。常温下180 d的贮藏实验结果显示,采用电子束辐照可以显著降低并控制即食凤爪微生物含量,延长产品的货架期。

英文摘要:

The effect of electron beam(EB) irradiation on instant chicken feet was examined,and the qualities of the instant chicken feet treated at different doses were analyzed in terms of thiobarbituric acid reactive substances(TBARS),Total Volatile Basic Nitrogen(TVB-N),flexibility,juice loss rate,sensory quality and total bacterial count.The results showed that instant chicken feet treated with dose of 6.0 kGy,and stored for 180 days,the total bacterial count of chicken feet was 4 300 cfu/g and the D10 value of colony number was determined to be 1.84-2.22 kGy.There was significant difference in TBARS value between irradiation and non-irradiation when the doses of EB irradiation were upon 6.0 kGy,while there was no significant difference in TVB-N,and there was no there was no significant difference in juice loss rate and flexibility when the dose was less that 8.0 kGy;irradiation had some effects on sensory quality,but the effects were very small.After 180 days of storage at room temperature,the results show that EB irradiation could significantly reduce and control the instant chicken feet microorganism,and its shelf-life could be prolonged.

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