摘要
辐照是利用原子能射线的辐照能量对食品杀菌处理来保存食品的一种物理方法,其具有环保、安全、高效的特点,应用于肉制品杀菌可以有效抑制或消灭致病致腐微生物。重点研究了不同辐照剂量对无锡肉酿面筋杀菌效果的影响,以样品无锡肉酿面筋在贮存期间的细菌总数和感官评价分值为检测指标,探究无锡肉酿面筋的辐照杀菌的最佳辐照剂量和保鲜时间。
Irradiation is a physical method that uses exposure energy of atomic energy beam to sterilize and preserve food. Due to its characteristics of environmental protection, safety and high efficiency, this method that can efficiently restrain or eliminate pathological or spoiled organisms has been widely applied in sterilization and preservation of meat products. This paper focuses on the impact of different irradiation doses on the bactericidal effect of Wuxi meat gluten, and the total bacterial count and sensory evaluation scores are made use of the detection indexes to explore the optimal radiation dose and the best preservation time.
出处
《食品科技》
CAS
北大核心
2012年第11期54-57,共4页
Food Science and Technology
关键词
无锡肉酿面筋
辐照
杀菌
保鲜
感官评定
Wuxi meat gluten
irradiation
sterilization
preservation
sensory evaluation
