γ射线辐照对生湿面条杀菌效果及品质的影响

为减少化学防腐剂的使用,同时为生湿面条的杀菌保鲜提供一种新的方法。本实验分别利用1、2、3、4、5 kGy剂量研究了γ射线辐照对生湿面条杀菌效果及品质的影响。实验结果表明:γ射线辐照对细菌和霉菌的杀菌效果明显,D₁0值分别为1.37 kGy和2.22 kGy,且两者差异显著（p<0.05）。4 kGy和5 kGy处理生湿面条的明度L*和硬度显著提高（p<0.05）;2、3、4 kGy处理生湿面条的黄度值b*显著上升（p<0.05）,5 kGy处理生湿面条的蒸煮吸水率显著降低。γ射线辐照处理后生湿面条中水分含量、蒸煮损失率、咀嚼性、粘性和弹性均无不良变化。结果表明:γ射线辐照对生湿面条杀菌效果显著,不超过4 kGy辐照剂量能有效提高生湿面条的卫生安全性。 

Effects of gamma ray irradiation on microorganism inactivation and qualities of wet raw noodles

In order to reduce the use of preservatives and research a new preservation technology for wet raw noodles, the effect of gamma ray irradiation on microorganism inactivation and quality of wet raw noodles was studied in the experiment with irradiation dose from 1 to 5 kGy respectively. The results showed that D₁0 values of bacterial and molds were 1.37 kGy and2.22 kGy respectively ( p < 0.05) . After the gamma ray irradiation treatment, the L*value and hardness of wet raw noodles increased at the does of 4 and 5 kGy significantly ( p < 0.05) and the b*value was increased within the does range of 2 to 4 kGy ( p < 0.05) .Cooking bibulous rate decreased at 5 kGy, but there were no significant bad change ( p > 0.05) on moisture content and cooking bibulous loss rate after treatment. Gamma ray radiation irradiation treatment also had changed springiness, chewiness, adhesiveness. Above all this experiment has proved that gamma ray irradiation less than 4 kGy has significant germicidal efficacy for wet raw noodles without influencing the quality.