γ射线辐照及保藏温度对米糕保质效果研究

Effects of Gamma Ray Irradiation and Preservation Temperature on the Preservation Effect of Rice Cakes

为了研究辐照处理结合保藏温度对米糕保藏效果的影响,采用4,6,8,10 kGy剂量辐照米糕,在-18,4℃和常温环境中保藏,对其贮藏期内霉菌斑出现时间、气味感官评价、硬度及色度进行测定。结果表明,辐照处理对米糕中的霉菌生长起到了抑制作用,且10 kGy辐照处理完全杀灭了米糕样品中的霉菌;温度升高会加速米糕的老化程度,10 kGy辐照处理结合4℃环境可以改善米糕的老化程度,同时可以保持米糕特有的气味;10 kGy辐照处理对米糕色度影响最小。由此可知,米糕辐照综合保质的最优条件是10 kGy辐照处理结合4℃贮藏环境。

In order to study the effect of irradiation treatment combined with preservation temperature on the preservation effect of rice cakes,the rice cakes were irradiated with doses of 4,6,8,10 kGy and preserved at-18℃,4℃and normal temperature.The appearance time of mold spots,sensory evaluation of smell,hardness and color were measured during storage.The results showed that the irradiation treatment had an inhibitory effect on the growth of mold in rice cakes,and the 10 kGy irradiation treatment completely killed mold in rice cakes samples.Increasing temperature would accelerate the aging degree of rice cakes.10 kGy irradiation combined with 4℃environment could improve the aging degree of rice cakes while maintaining the peculiar smell of rice cakes.10 kGy irradiation had the least effect on the color of rice cakes.It could be seen that the optimal condition for comprehensive quality preservation of rice cakes was 10 kGy irradiation combined with 4℃storage environment.