猪肉高剂量辐照工艺及其营养变化

High dose irradiation technique and nutritional changes in pork meat

高剂量的电离辐射辐照可有效杀灭食品载带的微生物病原体,以确保食品安全并延长保存期。本工作研究了新鲜猪里脊肉的高剂量γ射线辐照工艺,通过蛋白酶热钝化、真空包装和低温辐照等工艺,可将辐照过程中所产生的化学反应的影响降至最小。对辐照猪肉的蛋白质SDS(凝胶电泳)、氨基酸和维生素分析表明,在(–20±5)℃温度下进行45kGy辐照,猪肉样品的蛋白质无重大损伤,仅发生很小的结构变化,氨基酸基本维持不变,维生素B1和B2的保留率分别为22%和61%。

High dose irradiation by ionizing radiations kills effectively micro-organism pathogen in foods, in order to ensure food safety and prolonged shelf life. In this paper, fresh pork loin samples were treated with methods of protein enzyme inactivation at 72℃, vacuum packing and freezing temperature irradiation of Co γ-rays, so as to 60 minimized effects of radiation chemical reactions during the radiation processing. SDS gel electrophoresis and other analyses were done on the irradiated samples. The results show that up to 45kGy irradiation at (-20±5)℃ the samples generates no significant impairment in the protein quality, despite minor structural changes in the proteins. The amino acid contents remained almost the same, whereas retentive rates of vitamin B1 and B2 were about 22% and 61%, respectively.