利用辐照蘑菇加工罐头

THE EXPERIMENT WITH IRRADIATED MUSHROOMS ( Agaricus bisporus) CAN

本试验用1kGy^(60)Coγ射线辐照的蘑菇加工罐头,并与鲜蘑菇和盐水蘑菇加工的罐头进行比较。结果表明:辐照蘑菇加工罐头的风味与鲜蘑菇加工的罐头一样味美,口感更佳,优于盐水蘑菇加工的罐头。分析蛋白质、脂肪、纤维素、磷和钙含量表明,主要养分无明显损失。分析17种氨基酸含量表明,辐照蘑菇罐头的子实体和汁液的谷氨酸含量均高于盐水蘑菇罐头,接近鲜菇罐头。重金属和致病菌检定结果符合食品卫生标准。但辐照罐头蘑菇色较暗,贮存两年后菇体/汁液的比率低于盐水蘑菇罐头。

The mushrooms ( agaricus bisporus) were irradiated with 60Co gamma ray at 1 kGy. The comparison between the irradiated mushrooms can and the fresh and salted mushrooms can was carried out in the aspect of qua-lity. The results indicate that the irradiated mushrooms has the same quality as that of fresh mushrooms for the flavor, and even better for the taste.It is far superior to the salted mushrooms for both flavor and taste. General nutrition analysis indicates that there are no appearant loses in protien, fat, cellulose, phosphorus and calcium. Amino acid analysis showes that amino acid content in irradiated mushrooms is higher than that in salted mushrooms and approaches to the fresh mushrooms. Heavey metal and pathogenic bacteria test tallies with the Food Hygeian Stardard. However, the colour of the irradiated mushrooms is deeper. The ratio of mushrooms/juice in irradiated mushrooms can is lower than that of the salted mushrooms can