休闲豆干辐照灭菌研究

Research on irradiation sterilization of leisure dried bean curd

以湘氏休闲豆干为对象,考察不同吸收剂量(0 kGy、3.1 kGy、5.9 kGy、8.6 kGy、11.4 kGy)的60Coγ射线辐照处理对其微生物存活数、一般营养成分、理化性质、质构特性及感官品质的影响。结果表明,60Coγ射线辐照能有效降低休闲豆干中微生物存活数,且随着吸收剂量的增大,抑制作用逐渐增强,8.6 kGy吸收剂量的60Coγ射线辐照可使其菌落总数和霉菌数均降至10 CFU/g以下。对休闲豆干菌落总数和霉菌数的辐照吸收剂量D10值分别为1.82 kGy和2.03 kGy。与对照组样品相比,11.4 kGy以内吸收剂量的60Coγ射线辐照对休闲豆干水分、蛋白质和灰分含量的影响不显著(p>0.05),但辐照后休闲豆干的脂肪含量明显低于对照组样品(p<0.05)。经不同剂量辐照后,休闲豆干氨基酸各组分的含量与对照组样品相比均没有明显变化(p>0.05)。经不同剂量辐照的休闲豆干酸价与对照组样品相比有所差异,但酸价的变化与吸收剂量没有明显的相关性。休闲豆干的过氧化值随着吸收剂量增加逐渐下降,且显著低于对照组样品(p<0.05)。不同吸收剂量辐照不会对休闲豆干的硬度、内聚性、胶着性、咀嚼性以及弹性等质构特性产生明显的影响(p>0.05),小于8.6 kGy吸收剂量的辐照处理也不会对其感官品质产生明显的不良影响。因此,采用8.6 kGy以下吸收剂量的60Coγ射线辐照处理休闲豆干可以达到保鲜贮藏的目的,本研究为辐照技术在休闲豆干加工产业中的应用提供参考依据。

Hunan flavor leisure dried bean curd was irradiated by 60Coγrays at different absorbed doses(0 kGy,3.1 kGy,5.9 kGy,8.6 kGy,11.4 kGy),and the microbial survival rate,general nutrients,physicochemical properties,texture characteristics,and sensory quality were investigated.The results showed that 60Coγray irradiation could effectively decrease the number of microbial survival in leisure dried bean curd,and the inhibition effect gradually increased with increasing absorbed dose.60Coγray irradiation could reduce the aerobic plate count and molds to below 10 CFU/g at an absorbed dose of 8.6 kGy.The absorbed doses(D10)on aerobic bacterial count and molds of leisure dried bean curd were 1.82 kGy and 2.03 kGy,respectively.At absorbed doses less than 11.4 kGy,the 60Coγrays had a much weaker effect on the moisture,protein,and ash content of leisure dried bean curd as compared with the control group(p>0.05),but the fat content was significantly lower than that in the control sample after irradiation at different doses(p<0.05).There were no significant changes in the amino acid content of leisure dried bean curd as compared with that in the control sample(p>0.05)at different absorbed doses.The change in the acid value of leisure dried bean curd irradiated at different doses was different from that in the control group,but there was no significant correlation between the change in the acid value and the absorbed dose.The peroxidation value of leisure dried bean curd decreased with increasing absorbed dose and was significantly lower than that in the control sample(p<0.05).The irradiation dose had no significant effect on the texture properties of leisure dried bean curd,including hardness,cohesiveness,cohesiveness,chewiness,and springiness(p>0.05).Moreover,absorbed doses less than 8.6 didn't have any significant negative effect on the sensory quality.The results showed that 60Coγray irradiation of leisure bean curd at doses less than 8.6 kGy would help retain its freshness during storage.The results of this research provide a reference for the application of irradiation technology in the leisure dried bean curd processing industry.