电子束辐照对冷藏猪脊肉品质特性的影响

Changes in Quality Characteristics of Chilled Pork Fillet by Electronic Beam Irradiation

本文对冷却猪里脊肉经电子束辐照处理后感官特性变化进行了分析研究。结果表明:在剂量不超过3 kGy时,在(3±1)℃下经21 d贮存后,TVB-N值、过氧化物值和汁液流失率分别15.02×10-2mg/g、24.7 meq/kg、0.30 mg/kg和9.91%,肉品色泽鲜红,没有或仅有轻微的辐照味,并在贮藏14 d后逐渐消失;当剂量在3 kGy以上时,TVB-N值、过氧化物值和汁液流失率最高分别为20.08×10-2mg/g、27.2 meq/kg、0.52 mg/kg和12%,超过了规定的限量值,虽色泽呈良好的鲜红色,但产生了不良的辐照味,影响风味;上述结果表明:在不影响脊肉品质的前提下,低剂量的电子束辐照(本实验不超过3 kGy),能够起到一定程度的保鲜效果。

The effects of chilled pork fillet treated by electron beam irradiation. The results showed that Below 3.0 kGy irradiation, the values of TVB-N, peroxide value, TBARS and drop loss of vacuum-packaged chilled pork were 15.02×10-2 mg/g, 24.7 meq/kg, 0.30 mg/kg and 9.91% respectively. The color of chilled pork in this experiment was changed into the bright red and preserved stable in the storage-life, it smelled of little irradiated flavour which can vanished after 14d storage-life. When the irradiation dose was surpass 3 kGy, the highest values of TVB-N, peroxide value, TBARS and drop loss were 20.08×10-2 mg/g, 27.2 meq/kg, 0.52 mg/kg andl2.0% respectively. The result exceeded the limits. And it smelt of irradiated flavour which was harmful for the edible value. In summary, lower irradiation dose （not over 3 kGy）, electronic beam irradiation can extend shelf life of chilled pork fillet.