^(60)Co-γ射线辐照对真空包装火腿肠低温贮藏品质的影响

Effect of ^(60)Co- γ Ray Irradiation on Low-Temperature Storage Quality of Vacuum Packaged Ham Sausages

为探究^(60)Co-γ射线辐照对真空包装的火腿肠品质的影响并确定较优辐照剂量,分别采用0,1,3,6,9 kGy的^(60)Co-γ射线辐照处理真空包装的火腿肠,于4℃下冷藏60 d。检测储藏期内火腿肠菌落总数、质构、色差、pH值、TBARS值、TVB-N值和感官品质的变化。结果表明,经辐照处理的火腿肠在储藏期内菌落总数均未超过国家标准,辐照剂量越高,抑菌效果越显著;随着储藏时间的延长,火腿肠的硬度值总体呈下降趋势,其中3~6 kGy辐照处理的火腿肠的硬度值最稳定;辐照后各试验组火腿肠的L^(*)初始值无显著变化,a^(*)初始值显著下降,在整个储藏期内3~6 kGy辐照处理的火腿肠的色泽保持最稳定。随着储藏期的延长,pH值逐渐下降,辐照剂量越高,pH值下降速率越小;辐照后火腿肠的TBARS初始值均高于对照组,但储藏结束时3~6 kGy辐照剂量组TBARS值显著低于其他试验组(P<0.05)。储藏过程中,6~9 kGy辐照组能显著抑制TVB-N值上升(P<0.05);辐照后火腿肠产生辐照味,导致感官评价的风味指标评分初始值下降,但能在储藏过程中延缓感官品质的下降。综上,3~6 kGy能最大程度保持火腿肠储藏期内品质稳定。

In order to explore the effect of ^(60)Co-γray irradiation on the quality of vacuum packaged ham sausages and determine the optimal irradiation dose,0,1,3,6,9 kGy ^(60)Co-γrays are used to irradiate vacuum packaged ham sausages, and they are refrigerated at 4 ℃ for 60 d. The changes of total bacterial count, texture, color difference, pH value, TBARS value, TVB-N value and sensory quality of ham sausages during storage are detected. The results show that the total bacterial count of the irradiated ham sausages do not exceed the national standard during the storage, and the higher the irradiation dose, the more significant the antibacterial effect. With the extension of storage time, the overall hardness value of ham sausages shows a downward trend, among which, the hardness value of ham sausages irradiated with 3~6 kGy is the most stable. After irradiation, the initial L^(*) value of each test group has no significant change, while the initial a^(*) value decreases significantly, and the color of ham sausages irradiated with 3~6 kGy remains the most stable throughout the entire storage period. With the extension of storage period, pH value decreases gradually, and the higher the irradiation dose, the lower the decreasing rate of pH value. The initial TBARS value of ham sausages after irradiation is higher than that of the control group, but the TBARS value of 3~6 kGy radiation dose group is significantly lower than that of other test groups at the end of storage ( P <0.05). During storage, 6~9 kGy irradiation group can significantly inhibit the increase of TVB-N value ( P <0.05). After irradiation, the irradiation taste produced by ham sausages leads to a decrease in the initial value of flavor index score in sensory evaluation, but it can delay the decline in sensory quality during storage. In summary, 3~6 kGy can maintain the stable quality of ham sausages during storage to the greatest extent.