不同剂量辐照对鲈鱼调理品保鲜效果的研究

Effect of Different Doses of Irradiation on Preservation of Sea Bass Products

以鲈鱼调理品为实验对象,研究不同剂量辐照对鲈鱼调理品保鲜效果的影响。通过测定挥发性盐基氮(TVB-N)、硫代巴比妥酸值(TBA)、pH、色度值及菌落总数等指标评价鲈鱼调理品肉质的变化,确定最佳的辐照剂量。结果表明:未辐照样品在第8天时TVB-N值为54 mg/100 g,细菌总数达到10~6 cfu/g,鱼块散发出腐败臭味;3 kGy辐照样在第17天时TVB-N值为23.2 mg/100 g,细菌总数达到3×10~6 cfu/g,有轻微腐败气味;6 kGy辐照样在第25天时TVB-N值未超过上限值20 mg/100 g,细菌总数达到5.7×10~5 cfu/g,鱼块有轻微异味;9 kGy辐照样在整个储存期37 d内TVB-N值、TBA值和细菌总数都未超过标准,但由于辐照剂量较大,鱼肉色泽较深,产生了辐照异味。研究结果为水产调理产品的辐照保鲜及商业化应用提供较好的理论支撑作用。

In this study,the effects of different doses of irradiation on the preservation of sea bass prepared foods were studied.The changes of meat quality of sea bass were evaluated by measuring TVB-N,TBA,pH,chroma value and total bacteria count,so as to determine the best irradiation dose.The results showed that the TVB-N value of the unirradiated samples was 54 mg/100 g on the 8th day,the total number of bacteria was 10~6 cfu/g,and the fish meat smelled of putrefaction.The TVB-N value of 3 kGy group was 23.2 mg/100 g on the 17th day,the total number of bacteria was 3×10~6 cfu/g,with slight putrefaction.The TVB-N value of 6 kGy group was not more than 20 mg/100 g on the 25th day,the total number of bacteria was 5.7×10~5 cfu/g,and the fish meat had a slight off-odor.The TVB-N,TBA and the total number of bacteria of 9 kGy did not exceed the standard in the whole storage period of 37 days.However,the color of fish was deep,and the irradiation odor was produced due to the large irradiation dose.The results provide a good theoretical reference for the irradiation preservation and commercial application of aquatic prepared foods.