电子束辐照对鲈鱼肉杀菌保鲜效果及品质的影响

为研究电子束辐照在水产品保鲜应用上的可行性，利用1、3、5、7 kGy剂量电子束辐照处理鲈鱼肉，对冷藏期内鲈鱼肉菌落总数、挥发性盐基总氮（total volatile base nitrogen，TVB-N）含量、硫代巴比妥酸（thiobarbituric acid，TBA）值、色值及质构进行测定，结合感官评价分析不同剂量电子束辐照对鲈鱼肉杀菌效果及品质的影响。结果表明：电子束辐照能有效降低鲈鱼肉的菌落总数，延缓鲈鱼肉在冷藏期内TVB-N含量的上升速率；辐照后鲈鱼肉TBA值有所增加，且在冷藏期内高剂量辐照组鱼肉TBA值上升速率大于低剂量辐照组；辐照对鲈鱼肉感官、质构和色值影响不显著，但能略微提高鱼肉的亮度。综合考虑，冷藏前对鲈鱼肉采取3～5 kGy电子束辐照处理较为合适，可有效延长鲈鱼肉货架期6～10 d。该结果可为电子束辐照应用于鱼肉保鲜提供参考。

Effects of Electron Beam Irradiation on the Preservation and Quality of Sea Bass (Lateolabrax japonicus) Meat

This study was undertaken to valuate the feasibility of applying electron beam irradiation in the preservation of aquatic products. Sea bass (Lateolabrax japonicus) meat was treated with electron beam irradiation at 1, 3, 5 and 7 kGy and stored at 4 ℃. The total bacterial count (TBC), total volatile base nitrogen (TVB-N) content, thiobarbituric acid (TBA) value, color value and texture properties of the fish meat were measured during cold storage. The results showed that electron beam irradiation could effectively decrease the TBC and slow down the rise in TVB-N content. After the irradiation, the TBA value increased and it increased faster in high-dose irradiated sample than in low-dose irradiated sample during cold storage. Electron beam irradiation did not significantly influence the color and texture properties, but it could slightly improve the brightness. Therefore, it is appropriate that L. japonicus meat should be irradiated at a dose of 3–5 kGy before cold storage, extending the shelf life by 6-10 d. This result provides a basis for the application of electron beam irradiation to the preservation of L. japonicus meat.