| 熟制对虾虾仁的辐照保鲜 |
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| 引用本文： | 刘言宁,杨瑞金,伍玉洁.熟制对虾虾仁的辐照保鲜[J].食品与发酵工业,2005,31(9):113-117. |
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| 作者姓名： | 刘言宁 杨瑞金 伍玉洁 |
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| 作者单位： | 1. 江南大学食品科学与安全教育部重点实验室,无锡,214036
2. 江南大学食品学院,无锡,214036 |
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| 摘 要： | 对熟制对虾虾仁食品低剂量(1、3、6、9kGy)60Coγ辐照试验结果表明,低剂量辐照足以杀灭高污染的腐败菌、致病菌。其中枯草芽孢菌的辐照钝化系数大,对辐照较不敏感。辐照对于延长产品的货架期效果明显。辐照会引起产品一系列理化性质的变化,主要表现为会在一定程度上引起产品中的营养物质、风味物质、质构和色泽等发生变化。感官评定结果表明,6kGy以下剂量辐照样品的感官指标的变化可以为消费者所接受。
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| 关 键 词： | 辐照 对虾 货架期 腐败菌 |
| 收稿时间： | 07 11 2005 12:00AM |
| 修稿时间： | 07 22 2005 12:00AM |
Irradiation Preservation of Pre-cooked Peeled Shrimp |
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| Liu Yanning,Yang Ruijin,Wu Yujie.Irradiation Preservation of Pre-cooked Peeled Shrimp[J].Food and Fermentation Industries,2005,31(9):113-117. |
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| Authors: | Liu Yanning Yang Ruijin Wu Yujie |
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| Abstract: | The inoculated and uninoculated pre-cooked peeled products were exposed to low-dose gamma irradiation (1,3,6,and 9kGy) treatment. The results showed that irradiation of low doses can eliminate high contamination spoilage organisms and pathogens. Baccilus subtilis is more resistant to irradiation. Irradiation could extend the shelf-life of the products obviously but cause some physical and chemical changes, such as nutrition, volatile compounds, color and texture of the products. Sensory test showed that the samples with an irradiation dose lower than 6 kGy were acceptable. |
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| Keywords: | irradiation shrimp shelf-life spoilage organisms |
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