电子束辐照对沙拉酱微生物及品质的影响（网络首发、推荐阅读）

对市购沙拉酱用0、1、2 kGy不同剂量进行电子束辐照，研究电子束辐照对沙拉酱的杀菌效果及辐照后常温放置40 d后产品的微生物、色泽、质构、风味、稳定性等指标的变化，为沙拉酱物理冷杀菌的技术可行性和工艺设定提供技术参考依据。结果表明，电子束辐照对外源添加致病菌鼠伤寒沙门氏菌、大肠埃希氏菌、金黄色葡萄球菌及沙拉酱自身菌落总数、霉菌和酵母有良好的杀灭效果，1 kGy电子束辐照可降低致病菌3~6个log，菌落总数、霉菌和酵母不再检出。室温放置40 d后，感官评价发现1 kGy电子束辐照对沙拉酱色泽、体态、香气、滋味无显著影响，电子鼻分析、质构参数及离心解析率也与未辐照处理无明显差别，但2 kGy电子束辐照的滋味评分显著低于未辐照处理和1 kGy辐照处理，质构参数与未辐照处理、1 kGy辐照处理差异显著。电子束辐照可有效控制沙拉酱中致病菌，1 kGy剂量处理对沙拉酱色泽、质构、风味、稳定性无明显影响，可用于沙拉酱杀菌保鲜。

Research on the Effect of Electron Beam Irradiation on Microorganism and Quality of Salad Dressing(Online First, Recommended Article)

To provide reference for technical feasibility and process setting of physical cold disinfection of salad dressing, the commercial salad dressing was irradiated by electron beam at different doses of 0 kGy, 1 kGy and 2 kGy. The disinfection effect of electron beam irradiation on salad dressing and the changes in terms of microorganism, color, texture, flavor, stability of irradiated salad dressing after storing for 40 days at room temperature were studied. The results showed that, electron beam irradiation had a good disinfection effect on Salmonella typhimurium, Escherichia coli, Staphylococcus aureus, the aerobic plate count, molds and yeasts of salad dressing. 1 kGy irradiation could reduce pathogenic bacteria by 3 log to 6 log, with no aerobic plate count, molds and yeasts found. After 40 days storage at room temperature, sensory evaluation showed that electron beam irradiation at 1 kGy had no significant effect on the color, texture, aroma and taste of salad dressing. There was no obvious difference in the results of electronic nose analysis, texture parameters and centrifugal resolution rate, but the taste score of 2 kGy irradiation was significantly lower than that of non-irradiation and 1 kGy irradiation. Significant difference of texture parameters was found between 2 kGy irradiation, non-irradiation, and 1 kGy irradiation. Therefore, we conclude electron beam irradiation can effectively control the pathogenic bacteria in salad dressing. The electron beam irradiation at doses of 1 kGy has no obvious undesirable effect on the color, texture, flavor, stability of the salad dressing, which could be used as a disinfection method for salad dressing.