电子束冷杀菌对美国红鱼冰藏品质的影响

Effect of Electron-beam Sterilization on the Qualities of Sciaenops ocellatus Duing Ice Storage

利用不同剂量的电子束处理美国红鱼,测定冰藏期内鱼肉的总挥发性盐基氮(T-VBN)值、过氧化值(POV)、菌落总数(APC)及感官评分,分析电子束处理对美国红鱼肉的杀菌及其保鲜效果。结果表明:电子束辐照能有效降低美国红鱼肉的菌落总数,其中D10(初始菌落总数减少90%所需的辐照剂量)为1.61 kGy,而5.40kGy的辐照剂量可使美国红鱼肉的菌落总数不超过10 CFU/g;电子束处理后美国红鱼肉的T-VBN值、POV均有不同程度增加,但在贮藏期内对照组T-VBN值、POV和APC的上升速度大于辐照组样品;除了6 kGy辐照组鱼肉色泽略微变红,辐照有助于维持鱼肉的感官品质。综合考虑,选择4 kGy电子束剂量辐照美国红鱼,冰藏条件下的保质期可达到18 d左右。

The total volatile base nitrogen （T-VBN） value, peroxide value （POV）, aerobic plate count （APC） and sensory evaluation of Sciaenops ocellatus treated with electron-beam were measured. Then, the effect of electronbeam irradiation doses on the sterilization and preservation of S. ocellatus during ice storage were investigated. The results were as follows： electron-beam irradiation could effectively decrease the APC of S. ocellatus with the D10 value （the dose required to inactivate 90% of initial colony） of 1.61 kGy, and 5.40 kGy of irradiation could effectively reduce the APC of S. ocellatus to less than 10 cfu/g. But the T-VBN value and POV of irradiated S. ocellatus increased on irradiation day. With the extension of storage time, the APC, T-VBN value and POV of the control group increased more quickly than those of the irradiated samples. Electron-beam irradiation was conducive to maintain the sensory qualities of S. ocellatus, except 6 kGy irradiation was only slightly red the meat of S. ocellatus. Above all, microorganisms in S. ocellatus could be controlled effectively by 4 kGy irradiation and its shelf-life during ice storage could extend to 18 days.