摘要
利用^(60)Co-γ辐照红烧笋子牛肉应急食品,并研究不同剂量的辐照对应急食品中微生物含量、感官品质、水分含量、淀粉含量、蛋白质含量和脂肪含量等指标的影响,分析辐照处理对应急食品品质的作用。结果表明:^(60)Co-γ辐照处理能够有效降低应急食品中微生物含量;但8 kGy会显著降低应急食品的感官品质;除应急食品主食的水分含量受辐照后显著上升外,辐照对应急食品其他理化性质无显著影响。综合实验结果可知,^(60)Co-γ辐照处理红烧笋子牛肉应急食品的最适宜剂量为5 kGy。
The effects of irradiation treatment on quality of emergency food were studied based on analysis of the counts of microorganism and the contents of moisture,starch,protein and fat after irradiation.The results show that^(60)Co-γirradiation treatment can effectively reduce the counts of microorganism in food;the sensory quality of the food is significantly reduced when the irradiation dose is 8 kGy;the moisture content of rice increases after irradiation,irradiation has no significant effect on the remaining physicochemical properties.The most appropriate dose of emergency food irradiation is 5 kGy.
作者
韩俐羽
王丹
黄敏
高鹏
何毅
陈谦
陈浩
HAN Liyu;WANG Dan;HUANG Min;GAO Peng;HE Yi;CHEN Qian;CHEN Hao(School of Life Science and Engineering,Southwest University of Science and Technology,Mianyang 621010,China;Irradiation Preservation Key Laboratory of Sichuan Province,Sichuan Institute of Atomic Energy,Chengdu 610101,China)
出处
《食品科技》
CAS
北大核心
2021年第9期99-108,共10页
Food Science and Technology
基金
四川省科技创新人才项目(2021JDRC0042)
四川省重大科技专项(2019ZDZX0003)
四川省科技创新创业苗子工程项目(2018RZ0055)。
关键词
^(60)Co-γ辐照
应急食品
灭菌
感官品质
理化指标
^(60)Co-γirradiation
emergency food
sterilization
sensory quality
physicochemical properties
