γ射线和电子束辐照对风味豆干杀菌效果及品质的影响

为探究γ射线和电子束辐照对风味豆干微生物和理化指标影响的差异性，分别采用不同剂量的γ射线（0、3.1、5.9、8.6、11.4 kGy）和电子束（0、2.7、5.5、8.2、10.8 kGy）辐照风味豆干，研究其对风味豆干中微生物存活数、营养成分、理化指标及质构特性的影响。结果表明，γ射线和电子束辐照均能有效控制风味豆干菌落总数、霉菌及大肠菌群数，γ射线辐照杂菌和霉菌的D₁₀值分别为1.82 kGy和1.72 kGy，电子束辐照的D₁₀值分别为2.44 kGy和1.79 kGy，γ射线对风味豆干的杀菌效果强于电子束。两种辐照方式对风味豆干水分、蛋白和灰分的含量没有明显影响，但辐照后脂肪含量均显著降低。γ射线辐照后风味豆干氨基酸的含量无明显变化，但5.5 kGy剂量条件下，电子束辐照会对缬氨酸、苯丙氨酸、脯氨酸、甘氨酸、丙氨酸、酪氨酸等6种氨基酸的含量产生显著影响。γ射线辐照对风味豆干过氧化值有显著的影响，与酸价无明显的相关性；而电子束辐照与风味豆干过氧化值没有明显的相关性，但会引起其酸价显著上升。γ射线辐照不会对风味豆干硬度、内聚性、胶着性、咀嚼性和弹性产生显著影响，电子束辐照对其硬度、内聚性和胶着性的影响不显著，但5.5 kGy以上剂量辐照会对其咀嚼性和弹性产生显著的影响。综上所述，γ射线和电子束对风味豆干的辐照效应在某些方面存在一定的差异性，但均具有在豆干加工中应用的潜力，研究结果可为γ射线和电子束辐照技术在豆干加工中的应用提供理论依据。

Effect of γ Ray and Electron Beam Irradiation on Microorganism Inactivation and Physicochemical Property of Flavor Dried Bean Curd

To investigate the diffferences between gamma ray and electron beam irradiation on microorganism and physicochemical property of flavor dried bean curd, samples were treated with gamma ray irradiation (0, 3.1, 5.9, 8.6, 11.4 kGy) and electron beam irradiation (0, 2.7, 5.5, 8.2, 10.8 kGy) to investigate the microbe quantity, nutrient content, physicochemical property and texture quality. The results showed that both gamma irradiation and electron beam irradiation could effectively reduce total bacterial count, molds and coliform bacteria of flavor dried bean curd. Gamma ray irradiation D₁₀ of bacteria and mould were 1.82 kGy and 1.72 kGy, and electron beam irradiation were 2.44 kGy and 1.79 kGy respectively. The inactivation effect of gamma ray irradiation on flavor dried bean curd was stronger than electron beam. The two irradiation way had no significant effect on moisture, protein and ash content of flavor dried bean curd, but fat content was significantly reduced after irradiation. The amino acids content of flavor dried bean curd processed with gamma irradiation did not change significantly, but when 5.5 kGy, electron beam irradiation could significantly affect the content of Val, Phe, Pro, Gly, Ala and Tyr. Gamma irradiation had a significant effect on peroxide value of flavor dried bean curd, however it had no significant correlation with the acid value. There was no significant correlation between electron beam irradiation and peroxide value of flavor dried bean curd, but acid value would increase significantly. Gama ray irradiation had no significant effect on hardness, cohesiveness, cohesivenes, chewiness and springiness of flavor dried bean curd, and electron beam irradiation also had no significant effect on hardness, cohesiveness, gumminess, but the dose above 5.5 kGy would affect chewiness and pringiness significantly. In conclusion, the irradiation effect of gamma ray and electron beam irradiation on flavor dried bean curd was different in some respects, nevertheless both of them had the potential to be used in dried bean curd. This research provided theoretical basis for the application of gamma rays and electron beam irradiation technology in the processing of dried bean curd.