辐照对烧鸡贮藏期品质的影响

Effect of Irradiation on Quality Characteristics of Stored Roast Chicken

以真空包装的烧鸡为材料,研究电子束辐照处理对烧鸡品质的影响,辐照剂量为0、2、4、6、10 k Gy。经辐照后,在37℃恒温培养箱贮藏0~25 d,研究不同辐照剂量下,烧鸡随不同贮藏时间(0、5、10、15、20、25 d)感官指标与品质的变化。结果表明:(1)贮藏期间,辐照烧鸡的菌落总数、硫代巴比妥酸值反应值(TBARS)、p H值随辐照剂量的增加而降低;硬度、咀嚼性随剂量的增加而增加,且辐照组各项指标优于对照组。(2)在贮藏25 d时,2、4 k Gy辐照处理组菌落总数超出国家卫生标准8 000 cfu/g,而6、10 k Gy处理组仍在国家允许范围内,且辐照剂量越高,其杀菌效果越好。(3)结合辐照对烧鸡菌落总数及感官评分的影响,辐照剂量以6 k Gy为宜、在37℃恒温培养条件下烧鸡的保质期由对照组的不到10 d延长到25 d。由此可见,辐照能改善烧鸡的贮藏品质,杀菌效果显著,可为辐照保鲜烧鸡提供理论依据。

Samples of vacuum packaged roast chicken were irradiated by using electron beam at 0,2,4,6,and10 k Gy and stored at 37 ℃ for 25 days to explore changes in sensory indicators and quality of roast chicken with different irradiation doses and storage times（0,5,10,15,20,25 days）. The results showed that microbial quantity,the thiobarbituric acid reactive value（TBARS）,p H of roast chicken significantly decreased after irradiation,whereas the hardness and chewiness significantly increased during the storage,and the irradiation samples were better than the control simples.;the microbial quantity of 2,4 k Gy treated group exceeded national health standards,and 6,10 k Gy treated group was still within the range permitted by the state,and the higher the radiation dose,the better its sterilization effect;combining the effect of irradiation on sensory and microbial quality of roast chicken,the shelf life could be extended at 37 ℃ from less than 10 days to 25 days treated with 6 k Gy.It was concluded that irradiation could improve safely and effectively the storage quality of roast chicken,and it can provide a theoretical basis for the preservation of irradiated chicken.