杀菌方式对即食调味克氏原螯虾尾贮藏品质的影响OA北大核心CHSSCDCSTPCD

[Objective]The aim of this study is to analyse the effects of electron beam irradiation(6 kGy)and high-temperature sterilization(116℃,15 min)on the quality of ready-to-eat seasoned crawfish tails during storage.[Method]Sensory evaluation,pH,color,total volatile base nitrogen(TVB-N),thiobarbituric acid reactive substances(TBARs),carbonyl content,electronic nose were measured,the effects of sterilization methods on the quality of seasoned shrimp tail were analyzed.[Result]The L*value and a*value of shrimp meat in the irradiation group were significantly higher,while the volatile component odor distribution in the high temperature group changed less,and there was still no obvious peculiar smell after 30 days of storage.However,the irradiation group had a higher sulfur content during storage,while the high-temperature group exhibited black discoloration,with a significantly higher total color difference value(∆E);The growth rate of TVB-N value and carbonyl content in the irradiation group and high-temperature group was lower than that in the control group,but the TBARs value was higher,indicating a higher degree of lipid oxidation.[Conclusion]Both sterilization methods can to some extent delay sensory deterioration during storage of crayfish tails,and the degree of oxidation of proteins and lipids in the irradiation group is significantly lower than that in the high-temperature group.Taking all factors into consideration,irradiation sterilization treatment maintains better quality during storage of ready-to-eat crayfish tails.