不同剂量电子束辐照即食小龙虾的品质分析

Quality Changes of Instant Crayfish Irradiated by Different Electron-Beam

以江苏泰州本地养殖小龙虾为原料加工即食小龙虾,经复合材料真空透明包装,采用高能电子束灭菌,辐照剂量分别为0(对照组)、4、5、6、7 kGy。研究不同电子束辐照后即食小龙虾pH、色差、质构、氨基酸含量、含硫化合物的变化,以及扫描电镜下的微观结构和保温试验情况。结果表明:经电子束辐照的即食小龙虾pH显著升高,色值降低,虾壳a~*和虾肉的L~*值差异显著,色泽发暗。当电子束剂量为6 kGy时,即食小龙虾的总氨基酸、必需氨基酸和呈味氨基酸含量显著增加,含硫化合物含量较低,无辐照味,质构影响不明显,保温试验可达7 d;当电子束剂量为7 kGy时,即食小龙虾达到商业无菌,此时含硫化合物激增,有辐照味,质构变化明显。表明6 kGy电子束灭菌提高了即食小龙虾的营养价值、风味更佳,并能极大延长即食小龙虾常温贮藏时间。

In this paper,instant crayfish was processed from the local cultured crayfish in Taizhou,Jiangsu province.The crayfish was packed in a vacuum transparent composite material and sterilized by high energy electron beam.The irradiation dose was 0(control group),4 kGy,5 kGy,6 kGy and 7 kGy.The changes of pH,color difference,texture,amino acid content,sulfur compounds,microstructure under SEM and heat preservation test of instant crayfish were studied.The results showed that the pH value of the instant crayfish increased significantly and the color value decreased,and the difference of L~*value between the shell a~*and the meat was obvious.When the electron beam dose was 6 kGy,the content of total amino acid,essential amino acid and flavor amino acid of the instant crayfish increased significantly,the content of sulfur-containing compounds was low,there was no irradiation taste,and the effect of texture was not obvious.The heat preservation test could reach 7 days.When the electron beam dose is 7 kGy,the instant crayfish becomes commercial sterile.At this time,sulfur compounds increase sharply,which has irradiation taste and obvious texture change.The results show that the 6 kGy electron beam sterilization can not only improve the nutrition and flavor of the instant crayfish,but also greatly prolong the storage time of the instant crayfish at room temperature.