| 真空包装淡腌白鱼的辐照保藏研究 |
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| 引用本文： | 仲济健,卢立新.真空包装淡腌白鱼的辐照保藏研究[J].食品工业科技,2012,33(13):336-338. |
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| 作者姓名： | 仲济健 卢立新 |
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| 作者单位： | 1. 江南大学,江苏无锡,214122
2. 江南大学,江苏无锡214122／中国包装总公司食品包装技术与安全重点实验室,江苏无锡214122 |
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| 基金项目： | 国家科技支撑计划课题(2006BAD30B02) |
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| 摘 要： | 研究不同辐照剂量对真空包装淡腌白鱼灭菌与保藏的影响。利用60Co辐照源分别按照0.5、1.0、2.0、3.0、5.0kGy进行加工处理,检测辐照前后菌落变化,贮藏保鲜。结果表明D10值为1.2kGy,DS值为2.5kGy。辐照组品质指标明显好于未辐照组,2.5kGy组好于1.2kGy组,对感官无影响。23℃,30d贮藏期间菌落总数(TVC)、挥发性盐基氮(TVBN)、感官评价指标等均稳定,2.5kGy可作为淡腌白鱼的辐照加工剂量。
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| 关 键 词： | 60Co 辐照 真空包装 白鱼 D值 |
Research on irradiated white fish of lightly salted in vacuum packaging |
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| ZHONG Ji-jian,LU Li-xin.Research on irradiated white fish of lightly salted in vacuum packaging[J].Science and Technology of Food Industry,2012,33(13):336-338. |
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| Authors: | ZHONG Ji-jian LU Li-xin |
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| Affiliation: | 1,2,*(1.Jiangnan University,Wuxi 214122,China;2.Key Laboratory of Food Packaging Techniques and Safety of China National Packaging Corporation,Wuxi 214122,China) |
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| Abstract: | The effect of different irradiation doses on sterilization and storage preservation of light salted white fish with vacuum packaging was studied.60 Co irradiation bomb was used,in accordance with 0.5,1.0,2.0,3.0,5.0kGy separately treating,detected the variation of total viable count,then stored.The results showed that the D 10 value was 1.2kGy,the D s value was 2.5kGy.The irradiation samples were better than the blank control group,2.5kGy group was better than 1.2kGy group.The main indicators were stable during 30days storage and preservation at 23℃,2.5kGy could be choose as irradiation processing. |
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| Keywords: | 60 Co irradiation vacuum packing white fish D value |
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