素鸡电子束辐照加工工艺的研究

Research On the Electron Beam Irradiation Practice for Steamed Tofu Roll

研究了电子束辐照对素鸡菌落总数、营养成分和感官品质的影响,进而明确电子束辐照处理素鸡的适宜辐照剂量范围。结果表明：当素鸡初始菌落总数≤105CFU·g-1,使素鸡货架期达30d所需的电子束辐照剂量为≥4.5kGy;6.5kGy电子束辐照处理对素鸡感官品质和脂肪、蛋白质、脂肪酸、氨基酸等营养品质无显著影响。因此,当素鸡初始菌落总数≤105CFU·g-1,货架期不少于30d时,电子束辐照素鸡的适宜辐照工艺剂量为4.5-6.5kGy。

The changes of total bacterial count, the content of water, fat, protein, fatty acid and amino acid of steamed tofu rolls treated with electron beam （EB） irradiation were investigated. The appropriate dose of EB irradiation on steamed tofu roll was proposed for industry application. The results showed that EB irradiation ≥4.5kGy could extend the shelf-life of steamed tofu roll to 30 days when its bacterial load was no more than 105 CFU·g-1. There were no significant differences （P〉0.05） in sensory characteristic, the content of fat, fatty acids, amino acids and protein between samples treated with 6.5kGy and the control. Therefore, the optimum dose range for steamed tofu roll with bacterial load no more than 105 CFU·g-1was 4.5 to 6.5kGy, which could extend its shelf life to 30 days.