^(60)Co-γ射线和电子束辐照对冷鲜鸡保鲜效果的异同性研究

Effects of ^(60)Co-γ Ray and Electron Beam Irradiation on the Preservation Effect of Chilled Chicken

为研究^(60)Co-γ射线和电子束辐照对冷鲜鸡微生物含量的影响及肉品品质的异同性,采用2.5k Gy剂量的^(60)Co-γ射线和电子束辐照处理真空包装冷鲜鸡,对其贮藏期内菌落总数、大肠菌群、丙二醛含量、pH值、嫩度、系水力值、挥发性盐基氮(TVB-N)值、色度进行测定。结果表明,γ射线和电子束辐照处理均能显著降低冷鲜鸡菌落总数,大肠菌群均未检出;2种辐照处理组冷鲜鸡的丙二醛含量、pH值、TVB-N值在整个贮藏期内均呈上升趋势;与对照组相比,2种辐照处理组均显著提高了冷鲜鸡的L*值和a*值,且电子束处理组显著高于γ射线组,对照组b*值在同一贮藏期显著高于2种辐照处理组。由此可知,^(60)Co-γ射线和电子束辐照均对冷鲜鸡的微生物含量和肉品品质产生了显著影响,这为辐照技术应用于冷鲜鸡保藏提供了理论依据。

To investigate the impact of ^60Co-γ ray and electron beam（E？beam） irradiation on the microbial content of chilled chicken and the similarities and differences of meat quality, vacuum packaging chilled chicken was treated through 2.5 kGy dose of ^60Co-γ ray and electron beam irradiation. The total viable counts （ TVC）, coliform,malondialdehyde, pH value, tenderness, water-holding capacity, TVB-N and chroma within the storage period weremeasured. The results showed that ^60Co-γ ray and electron beam irradiation could effectively decrease total viable counts in chilled chicken, in which the coliform could not be detected. The malondialdehyde, lactic acid, pH and TVB-N of two irradiation treatments all showed an increase trend. Compared with the control group, the L＊ value and the a＊ value of the two irradiation treatments were significantly higher, and the L＊ value and the a＊ value of the electron beam treatment group were significantly higher than those of the γ ray treated group. However, the b＊ value of the controlgroup was significantly higher than those of the two irradiation treatments during the same storage period. Those results showed that both of ^60Co-γray and electron beam irradiation had a significant effect on the microbial content and meat quality of chilled chicken, which provided a scientific basis for the application of irradiation in the storage of chilled chicken.