辐照对小龙虾常温贮藏品质的影响

为研究常温贮藏条件下辐照对熟制小龙虾品质变化规律的影响,采用60Co-γ射线对真空包装条件下的熟制小龙虾进行辐照灭菌处理,并设置2.93、6.62、8.50、10.66 kGy 4个辐照剂量组,将未辐照组作为对照组,通过测定菌落总数、总挥发性盐基氮(total volatile basic nitrogen,TVB-N...

Effect of Irradiation on Storage Quality of Crayfish at Room Temperature

In order to study the effect of irradiation on the quality of cooked crayfish stored at room temperature, 60Co γ-ray was used to sterilize cooked crayfish with vacuum packaging. Four irradiation dose groups of 2.93, 6.62, 8.50, 10.66 kGy were set up, and non-irradiated samples were used as control. Total viable count, total volatile basic nitrogen (TVB-N) content and protein characteristics were determined to evaluate the effect of 60Co γ-ray irradiation on the shelf life and protein characteristics of crayfish stored at room temperature. The results showed that there were significant differences in the initial total number of colonies on cooked crayfish subjected to different irradiation doses. On day 0, the total number of colonies in the 10.66 kGy group was only 76 CFU/g, which was 90% less than that in the control group, and the growing trend of TVB-N content in the irradiated group was significantly lower than that in the control group, indicating that the higher the irradiation dose, the more obvious the sterilization effect. The myofibrillar protein content of the 10.66 kGy group was 10.07 μg/mL compared to 14.48 μg/mL for the control group. The myofibrillar protein content of the high-dose irradiation group was significantly lower than that of the low-dose group, indicating that the irradiation promoted the oxidative decomposition of protein, affecting the nutritional composition of cooked crayfish. The irradiation dose of 6.62 kGy effectively prolonged the shelf life of cooked crayfish and maintained the nutritional quality.