浒苔多酚协同低剂量电子束辐照对鳗鱼鲞菌落总数和油脂氧化的作用

为筛选合适的多酚预处理保护措施以减缓低剂量电子束辐照处理鳗鱼鲞中油脂的氧化酸败，延长其贮藏期，本实验对比对照（CK）、3 kGy电子束辐照、0.15%浒苔多酚（Enteromorpha prolifera polyphenols，EPP）＋3 kGy电子束辐照和0.3% EPP＋3 kGy电子束辐照4 种不同预处理措施对在4 ℃条件下贮藏6 月的鳗鱼鲞菌落总数及油脂氧化过程的影响。通过对比不同预处理后鳗鱼鲞菌落总数和油脂的硫代巴比妥酸反应物值、酸价、碘价、过氧化值、p-茴香胺值、脂肪氧合酶活力的变化，确定适合低剂量辐照鳗鱼鲞的EPP预处理方法。结果表明，低剂量电子束辐照处理促进了鳗鱼鲞的油脂氧化，EPP能有效抑制电子束处理导致的油脂劣化进程，0.3% EPP＋3 kGy电子束辐照处理能够有效减缓贮藏期间鳗鱼鲞油脂的氧化进程，并对菌落总数增长有明显的抑制作用，在整个贮藏期内，菌落总数始终不高于0.2（lg（CFU/g）），延缓了鳗鱼鲞的品质下降，延长了其货架期。

Effects of Enteromorpha prolifera Polyphenols Combined with Low-Dose Electron Beam Irradiation on Microbial Count and Lipid Oxidation in Dried Salted Eel

This study aimed to select the appropriate polyphenol pretreatment as a protective measure against oxidative rancidity in dried salted eel treated with low-dose electron beam irradiation during storage for the purpose of prolonging its storage period. The effects of three different pretreatments: 3 kGy electron beam irradiation, 0.15% Enteromorpha prolifera polyphenols (EPP) + 3 kGy electron beam irradiation, and 0.3% EPP + 3 kGy electron beam irradiation on the total viable count and lipid oxidation in dried eel stored at 4 ℃ for 6 months were determined and compared with each other. The degree of lipid oxidation was evaluated by measuring thiobarbituric acid reactive substances (TBARS) value, acid value, iodine value, peroxide value, p-anisidine value (p-AV) and lipoxygenase activity. The results showed that low-dose electron beam irradiation promoted lipid oxidation in the eel product, while this effect was inhibited by EPP. Moreover, 0.3% EPP + 3 kGy electron beam irradiation could effectively slow down oil oxidation and inhibit the increase in total bacterial count during storage, maintaining it at a value not exceeding 0.2 (lg(CFU/g)) over the whole storage period, thereby delaying the quality deterioration and prolonging the shelf life.