电子束辐照对手撕牛肉贮藏品质的影响

Effect of High-Energy Electron Beam on Storage Quality of Shredded Beef

以真空包装的手撕牛肉为材料,辐照剂量分别为2、5、8、10、15、20 kGy,研究高能电子束辐照对手撕牛肉品质的影响。探究在不同辐照剂量下,手撕牛肉在25℃下贮藏63 d过程中的品质变化。结果表明,辐照处理组的手撕牛肉在贮藏期内的菌落总数较对照组明显减少;当辐照剂量大于8 kGy时,能明显延长手撕牛肉的贮藏期;电子束辐照对手撕牛肉的剪切力、咀嚼性和p H值并未产生明显影响;对硫代巴比妥酸(thiobarbituric acid,TBA)值的影响较小;随着辐照剂量的增加,感官评分出现一定程度的下降,当辐照剂量大于10 kGy时,辐照组的色泽评分明显低于对照组。综合分析各项指标可得:8 k Gy~10 k Gy的辐照剂量既能最大限度保留手撕牛肉的原本品质,又能保障其安全性。

The effect of high-energy electron beam at the irradiation doses of 2,5,8,10,15 kGy and 20 kGy on the quality of vacuum-packed shredded beef was studied. After irradiation treatment,the beef samples were stored at 25 ℃ for 63 d. The results showed that the total number of bacterial colonies in the irradiated beef was significantly lower than that in the control group during the storage period. When the irradiation dose was greater than 8 kGy,the storage period of shredded beef can be prolonged. Electron beam irradiation had no significant effect on the shearing force,chewiness or pH value of shredded beef. It had little effect on the thiobarbituric acid value. With the increase in the irradiation dose,the sensory score decreased to a certain extent. When the irradiation dose was greater than 10 kGy,the color score of the irradiated beef was significantly lower than that of the control group. According to the comprehensive analysis of various indicators,the irradiation dose of8 kGy-10 kGy can not only maximize the original quality but also ensure the safety of shredded beef.