食品科学2016，Vol.37Issue(18)：230-235,6.DOI:10.7506/spkx1002-6630-201618037
电子束辐照对充氮包装冷鲜牛肉品质的影响
Effect of Electron Beam Irradiation on the Quality of Chilled Beef Packaged in Nitrogen Atmosphere
摘要
Abstract
Longissimus dorsi muscles (n = 6) from Chinese yellow cattle were irradiated at doses of 1.241, 2.300 and 3.429 kGy using a high-energy electronic irradiation accelerator and then stored at 4℃ in a nitrogen atmosphere. The changes in microbial, biochemical and sensory characteristic of chilled beef during each storage period were monitored. Compared with the control group, total bacterial counts of three treated groups declined signiifcantly (P< 0.05). At 0 day of storage, total bacterial counts of the low-, middle- and high-dose groups decreased by 0.766, 1.801 and 2.673 (lg(CFU/g)) compared with the control group. The effects of electron beam irradiation on purge loss, surface color, pH value and thiobarbituric acid reactive substances (TBARS) value of chilled beef were not signiifcant. In addition, there was a small difference in total volatile basic nitrogen (TVB-N) values between the control and tested groups. However,sensoryscoresfor color, odor and acceptability declined with irradiation dose. Comprehensive analysis of various quality indicators revealed that electron beam irradiation at low dose of 2.5 kGy improved the microbiological quality and extended the shelf-life of chilled beef packaged in modiifed atmosphere.关键词
电子束辐照/冷鲜牛肉/充氮包装/微生物学/生物化学/感官特性Key words
electron beam irradiation/chilled beef/modified atmosphere/microbiology/biochemistry/sensory characteristics分类
轻工纺织引用本文复制引用
程述震,张春晖,张洁,解新方,王志东..电子束辐照对充氮包装冷鲜牛肉品质的影响[J].食品科学,2016,37(18):230-235,6.基金项目
“十二五”国家科技支撑计划项目 （）
