电子束辐照对蚌肉的保鲜效果

为探究电子束辐照对蚌肉保鲜效果及品质的影响,对0~9 kGy不同剂量电子束辐照处理的蚌肉进行冰藏试验。结果表明:电子束辐照处理能减少蚌肉中的菌落总数,延缓挥发性盐基氮(TVB-N)值的增加。1、3、5、7和9 kGy剂量的电子束辐照处理的蚌肉货架期分别延长了6、10、12、13和13 d。但5~9 kGy剂量辐照对感官评价、菌落总数、TVB-N及货架期的影响差距不大。电子束辐照在一定程度上加速蚌肉脂肪氧化,且电子束辐照剂量越大,硫代巴比妥酸值(TBA)上升越快,最大值越大。同时7~9 kGy剂量电子束辐照后蚌肉中各类氨基酸的含量有不同程度的降低。综合考虑,5 kGy剂量电子束辐照处理对蚌肉的保鲜效果较优。

Effects of Electron Beam Irradiation on Preservation of Mussel Meat

In order to study the effects of electron beam irradiation on preservation and quality of mussel meat,an ice storage experiment was conducted on mussel meat treated by electron beam irradiation with different doses of 0~9 kGy. The results showed that the electron beam reduced the total number of colonies and slowed the rise of total volatile base nitrogen of the mussel meat. Electron beam irradiation at doses of 1,3,5,7 and 9 kGy extended the shelf life of mussel meat stored in ice for 6,10,12,13 and 13d,respectively. But the effects on sensory evaluation,the total colony count,TVB-N and shelf life were not significantly different with electron beam irradiation at doses of 5~9 kGy. The electron beam irradiation accelerated the oxidation of mussel meat fat to some exten,moreover,the higher the irradiation dose of electron beam,the faster the rise of thiobarbital acid value(TBA),and the larger the maximum value. At the same time,the contents of various amino acids in mussel meat decreased to different degrees after electron beam irradiation at doses of 7~9 kGy. In general,electron beam irradiation had better effect of preservation on mussel meat at dose of 5 kGy.