电子束辐照后即食小龙虾贮藏品质的变化

Changes in Storage Quality of Ready-to-eat Crayfish after Electron BeamIrradiation

该研究探讨了4 kGy电子束辐照(EBI4)与8 kGy电子束辐照(EBI8)处理对于即食小龙虾尾在冷藏条件下贮藏期内品质的影响。测定了贮藏期内菌落总数、TVB-N、TBA、pH、感官品质的变化,以及贮藏前后电子鼻的变化。结果表明,4 kGy与8 kGy电子束辐照处理后,都有效抑制了微生物的生长繁殖,在贮藏期结束时,微生物仍未超过限定值,分别为4.64 lg CFU/g和4.26 lg CFU/g。且在贮藏期内TVB-N值得到有效抑制,能较好的保持虾肉不致腐败。与8 kGy相比,4 kGy辐照处理能更好保持即食小龙虾的品质,脂肪氧化程度更低,pH值变化与未经辐照的小龙虾更为相近,且在贮藏期内感官评价可接受度更高。经过4 kGy电子束辐照后与新鲜即食小龙虾气味更为相近,对于风味的保留更好。因此,在实际生产中,选取4 kGy电子束辐照处理结合冷藏更有利保持即食小龙虾尾的品质。

In this study,the effects of 4 kGy electron beam irradiation(EBI4)and 8 kGy electron beam irradiation(EBI8)on the quality of ready-to-eat crayfish tail during the storage under cold conditions were studied.The changes in total colony count,TVB-N,TBA,pH and sensory quality,as well as the changes detected by electronic nose before and after storage,were determined.The results showed that the growth and reproduction of microorganisms were effectively inhibited by 4 kGy and 8 kGy electron beam irradiation,with the number of microorganisms still not exceeding the limit values at the end of the storage period(which were 4.64 and 4.26 lg CFU/g,respectively).During the storage period,TVB-N value was effectively inhibited,and the shrimp meat was prevented from spoilage.Compared with 8 kGy,4 kGy irradiation could better maintain the quality of ready-to-eat crayfish and reduce the degree of fat oxidation,with the change of pH value resembling more the change of non-irradiated crayfish,and the sensory acceptance was higher during the storage period.After 4 kGy electron beam irradiation,the smell of crayfish resembled more that of the untreated ready-to-eat crayfish,with its flavor being retained better.Therefore,in actual production,4 kGy electron beam irradiation treatment combined with refrigeration is more beneficial to maintaining the quality of ready-to-eat crayfish tail.