电子束辐照后即食小龙虾贮藏品质的变化

该研究探讨了4 kGy电子束辐照（EBI4）与8 kGy电子束辐照（EBI8）处理对于即食小龙虾尾在冷藏条件下贮藏期内品质的影响。测定了贮藏期内菌落总数、TVB-N、TBA、pH、感官品质的变化，以及贮藏前后电子鼻的变化。结果表明，4 kGy与8 kGy电子束辐照处理后，都有效抑制了微生物的生长繁殖，在贮藏期结束时，微生物仍未超过限定值，分别为4.64 lg CFU/g和4.26 lg CFU/g。且在贮藏期内TVB-N值得到有效抑制，能较好的保持虾肉不致腐败。与8 kGy相比，4 kGy辐照处理能更好保持即食小龙虾的品质，脂肪氧化程度更低，pH值变化与未经辐照的小龙虾更为相近，且在贮藏期内感官评价可接受度更高。经过4 kGy电子束辐照后与新鲜即食小龙虾气味更为相近，对于风味的保留更好。因此，在实际生产中，选取4 kGy电子束辐照处理结合冷藏更有利保持即食小龙虾尾的品质。

Changes in Storage Quality of Ready-to-eat Crayfish after Electron Beam Irradiation

In this study, the effects of 4 kGy electron beam irradiation (EBI4) and 8 kGy electron beam irradiation (EBI8) on the quality of ready-to-eat crayfish tail during the storage under cold conditions were studied. The changes in total colony count, TVB-N, TBA, pH and sensory quality, as well as the changes detected by electronic nose before and after storage, were determined. The results showed that the growth and reproduction of microorganisms were effectively inhibited by 4 kGy and 8 kGy electron beam irradiation, with the number of microorganisms still not exceeding the limit values at the end of the storage period (which were 4.64 and 4.26 lg CFU/g, respectively). During the storage period, TVB-N value was effectively inhibited, and the shrimp meat was prevented from spoilage. Compared with 8 kGy, 4 kGy irradiation could better maintain the quality of ready-to-eat crayfish and reduce the degree of fat oxidation, with the change of pH value resembling more the change of non-irradiated crayfish, and the sensory acceptance was higher during the storage period. After 4 kGy electron beam irradiation, the smell of crayfish resembled more that of the untreated ready-to-eat crayfish, with its flavor being retained better. Therefore, in actual production, 4 kGy electron beam irradiation treatment combined with refrigeration is more beneficial to maintaining the quality of ready-to-eat crayfish tail.