辐照对四川泡生姜的影响

Effects of irradiation on Sichuan pickle ginger

为了保证品质并减少食品添加剂的使用,采用60Co-γ射线对四川泡生姜进行辐照灭菌处理,研究辐照对泡生姜中微生物数量、乳酸含量、亚硝酸盐含量及感官评价等因素的影响。结果表明,在0-5kGy辐照剂量范围内,细菌总数及乳酸菌数随着辐照吸收剂量的增加而逐渐减少,当初始含菌量在105-106CFU/g范围内,5 kGy的辐照可将细菌总数及乳酸菌数降至100 CFU/g;泡生姜中的乳酸含量受辐照影响不大;亚硝酸盐含量随辐照吸收剂量的增加略有上升,但在0-5 kGy范围内始终远低于四川泡菜地方标准及食品安全国家标准;在实验剂量范围内,辐照对泡生姜感官无明显影响。说明60Co-γ射线辐照处理对泡生姜的总体质量没有明显影响,并可减少化学防腐剂的使用,增加食品安全,同时有效杀灭微生物,延长货架期。

In order to ensure quality and reduce the use of food additives in pickles, ^60Co-γ ray irradiation was used to conduct sterilization for Sichuan pickles ginger. The effect of irradiation on microorganisms, lactic acid content, and nitrite content in pickle ginger and on sensory evaluation were studied. Result showed that in the irradiation dose range of 0-5 kGy, the number of total bacteria and lactic acid bacteria decreased with the increase of radiation absorbed dose. When the initial bacterial content was in the range of 10^5-10^6CFU/g and radiation dose was 5 kGy, the total number of bacteria and lactic acid bacteria can be reduced to about 100 CFU/g. The lactic acid content of pickle ginger was little affected by irradiation. The nitrite content of pickle ginger was slightly increased with radiation dose increasing, but within the range of 0-5 kGy, it is far below Sichuan pickles local standards and National Food Safety Standards. Irradiation had no effect on the sensory evaluation of pickle ginger in the range of experimental dose. The conclusion was that ^60Co-γ ray irradiation treatment did not significantly affect the quality of pickle ginger, but it can reduce the use of chemical preservatives, guarantee food safety, effectively kill microorganisms, and extend shelf life of pickle ginger.