摘要
以新鲜牡蛎为材料,采用不同剂量电子束辐照,通过测定菌落总数、大肠菌群、T-VBN值及感官评分,评价电子束辐照对鲜牡蛎的杀菌效果及其冷藏保质期。结果表明：1）经1~9kGy剂量电子束辐照,鲜牡蛎的组织弹性几乎没有变化,而9 kGy剂量组产生明显异味;2）辐照剂量越高,杀菌效果越好。当鲜牡蛎的初始菌落总数为4.6×105CFU/g时,D10=2.22 kGy;1,3 kGy和5 kGy剂量电子束辐照对鲜牡蛎的抑菌效果明显,冷藏条件下的保质期由对照组的3 d分别延长到7,10 d和11 d。该结果可为电子束辐照应用于生食鲜牡蛎保鲜提供依据。
Using fresh Ostrea plicatula as research material, the influences of electron beam （EB） irradiation on aerobic plate count, Enumeration of coliforms, total volatile base nitrogen （T-VBN） and sensory score of O. plicatula during cold storage were measured, then the effect of different EB irradiation doses on the sterilization and preservation of O. plicatula were investigated. The results were summarized as follows： 1） 1-9 kGy dose of EB irradiation did not cause the change of tissue elasticity of O. plicatula, but there were off-flavor after irradiation with dose of 7 or 9 kGy. 2） The higher irradiation dose, the better antiseptic effect. The Dl0 value was 2.22kGy when the aerobic plate count of O. plicatula was 4.6×10^5 cfu/g before irradiation. The sterilization effect with 1, 3 or 5 kGy dose were obvious, and the shelf life of fresh O. plicatula duing cold storage extended from 3 days to 7, 10, lldays, respectively. This work can provide technical references for preservation of fresh O. plicatula by EB irradiation .
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2015年第7期80-85,共6页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金项目(31371793)
国家科技部星火计划项目(2013GA701032)
浙江省科技厅计划项目(2009C33057)
关键词
牡蛎
电子束辐照
菌落总数
冷藏
保质期
Ostrea plicatula
electron beam irradiation
aerobic plate count
cold storage
shelf life
