辐照对盐酸菜感官品质的影响

Effects of Irradiation on Sensory Quality of Pickled Vegetable

为有效地控制盐酸菜中的乳酸菌含量,从而延长其货架期,采用60 Co-γ射线、剂量率为0.25kGy/h,剂量分别为0kGy、3kGy、4kGy和5kGy对盐酸菜进行辐照处理。同时,根据相关的标准,以色泽(权重20%)、组织形态(权重30%)、香气(权重20%)、滋味(权重30%)为评价指标,制定盐酸菜的感官分析标准,并用此标准对辐照处理后常温贮藏5d和35d的盐酸菜进行感官品质分析。结果表明:经3kGy和4kGy辐照的样品,贮藏5d后,其感官评价结果与对照相比无显著差异,辐照剂量为5kGy的样品感官评价结果低于对照组。贮藏35d后,3kGy和4kGy辐照样品的感官评价均高于对照。3kGy和4kGy剂量辐照不会影响盐酸菜的感官品质,同时还有助于提高盐酸菜的贮藏期和被接受程度。

To effectively control lactobacillus of pickled vegetable and extend its shelf life,sensory evaluation standards was established to study the changes of pickled vegetable by using three different dosages（3kGy,4kGy,5kGy）of 60Co-γwith the dose rate of 0.25kGy/h.color（weight 20%）,shape（weight30%）,scent（weight20%）,taste（weight 30%）were selected as sensory evaluation items.Sensory changes of samples with 5and 35 storage days after irradiation were compared.Results：There was no significant difference between samples treated with 3kGy and 4kGy and stored for 5d,while samples treated with 5kGy showed lower score than the control.35 days after irradiation,samples treated with3 kGyand 4kGy showed higher score than the control.It is concluded that the dosages of 3kGy and 4kGy would not influence the sensory quality of pickled vegetable,meanwhile,it would extend its shelf life.