摘要
使用0、3、5、10kGy的60Coγ射线辐照软罐头包装凤爪,分别在贮存0、30、60、90d时检测样品中的菌落总数、大肠菌群、致病菌、TBARS值,并进行了感官评价试验。结果表明,贮藏90d后,辐照组的菌落总数分别为6.1×103、1.4×103、765cfu/g,在整个贮存期间均低于对照组,且未检出大肠菌群和致病菌;3kGy辐照处理组和对照组间的TBARS值在贮藏过程中分别为0.410、0.404,相差不大;辐照不会明显改变产品的感官品质。因此60Coγ射线辐照是一种有效的延长软罐头包装凤爪货架期的灭菌方法。
The soft can packaged chicken feet were irradiated by 60Co γ-rays at 0,3,5 and 10kGy,and the aerobic plate count,enumeration of coliforms,pathogens,TBARS value and sensory characteristics were investigated during different storage times of 0,30,60 and 90d,respectively.The result showed that aerobic plate count of all treated groups were 6.1 × 103,1.4 × 103 and 765cfu /g,respectively,and were all lower than that of control after 90d.Enumeration of coliforms,and pathogens of Staphylococcus aureus,Shigella,Salmonella were not detected.TBARS value of all groups increased during the storage time,and there was no significant difference between 3kGy irradiated group and control,which was 0.410 and 0.404 after 90d.Irradiation would not change the sensory quality of chicken feet obviously,and 60Co γ-rays irradiation was an effective sterilization method on soft can packaged chicken feet.
出处
《核农学报》
CAS
CSCD
北大核心
2011年第3期502-505,共4页
Journal of Nuclear Agricultural Sciences
基金
国际原子能机构(IAEA)支持项目(16356/RO)
四川省科技厅科技支撑计划项目(2010NZ0051)
关键词
辐照
凤爪
杀菌
感官品质
irradiation
chicken feet
sterilization
sensory quality
作者简介
高鹏（1982-），女，河南许昌人，助理研究员，硕士研究生，研究方向为食品辐照应用。Tel：028-84847723；E-mail：cgspider82@yaboo.com.cn
通讯作者：黄敏（1973-），女，安徽嘉山人，副研究员，博士研究生，研究方向为微生物学。Tel：028-84847723；E-mail：hml219@gmail．com
