高能电子束辐照对方便食品鸡丁品质及微生物的影响

The Influence of High-energy Electron Beam Irradiation on Chicken Quality and Microorganism of Convenient Food

目的:探讨不同剂量高能电子辐照对方便食品鸡丁品质及微生物的影响。方法:采用0、1.0、3.0、5.0、7.0、10.0和15.0kGy剂量高能电子辐照方便食品鸡丁肉包后立即置于4±0.5℃下贮藏,分析辐照对方便食品鸡肉微生物的杀灭效果及品质的影响。结果:高能电子辐照显著降低了方便食品鸡肉贮藏期病原微生物的滋生,且抑制效果随着辐照剂量的增大而增加。同时,质构分析发现,与对照相比,低于5.0kGy剂量辐照能较好地维持鸡肉贮藏期硬度、咀嚼性、黏聚性、弹性等参数,而高于7.0kGy剂量不利于维持鸡丁质构品质。中剂量(5.0kGy和7.0kGy)辐照处理有利于维持鸡丁长期贮藏中粗脂肪含量,降低挥发性盐基氮含量,从而维持氨基酸的稳定性,保持较低的过氧化值。结论:为了维持方便食品中鸡丁长期贮藏的风味,采用剂量为5.0~7.0kGy高能电子辐照比较合理。

The effects of irradiation at different doses on the microbial load and quality of the diced chicken were investigated.The chicken convenience foods were irradiated with 0,1.0,3.0,5.0,7.0,10.0 and 15.0 kGy doses of high-energy electron irradiation and stored at 4±0.5℃immediately after irradiation to analyze the effect of irradiation on the microbial killing and the quality effect of the chicken convenience food.The results showed that high-energy electron irradiation significantly reduced the breeding of pathogenic microorganisms during the storage period,and the inhibition effect increased with the increase of the irradiation dose.Compared with the control,the dose of irradiation lower than 5.0 kGy could better maintain the hardness,chewiness,cohesion,springiness and other parameters during the storage period,while the dose higher than 7.0 kGy was not conducive to maintain the texture quality of chicken.In the long-term storage,medium dose(5.0 kGy and 7.0 kGy)irradiation helps to maintain crude fat content and reduce volatile base nitrogen content,thus maintaining the amino acid stability and the low peroxide values.In comprehensive evaluation,in order to maintain flavor of diced chicken of convenient food during the long-term storage,high-energy electron irradiation of 5.0~7.0 kGy is reasonable.