肉类研究2025，Vol.39Issue(3)：56-61,6.DOI:10.7506/rlyj1001-8123-20240921-250
不同辐照剂量对加工用水中小龙虾虾黄感官品质的影响
Effect of Different Irradiation Doses on the Quality of Crayfish Roe from Crayfish Processing Wastewater
摘要
Abstract
In order to explore the effect of irradiation dose on the quality and flavor of crayfish roe from crayfish processing wastewater,changes in safety indexes such as total bacterial count,coliform group,and heavy metal content were analyzed after 60Co-γ ray irradiation at different doses(2,4,6,and 8 kGy).Meanwhile,the flavor characteristics were evaluated by the combined use of electronic nose and gas chromatography-mass spectrometry(GC-MS).The results showed that irradiation doses≥4 kGy had better inhibitory effects on the total bacterial count and coliform group,and the heavy metal content in the treated sample met the national standard.The results from the electronic nose showed significant differences in the flavor of crayfish roe treated with four different irradiation doses,and the response values for nitrogen-containing oxides and sulfur-containing compounds increased with irradiation dose.The sample treated with a dose of 6 kGy had the highest amount of volatile flavor compounds(19),the predominant ones being aldehydes,alcohols,and heterocycles.The 4 and 6 kGy irradiation groups were more acceptable in sensory evaluation.In general,6 kGy irradiation was superior to the other doses in terms of safety and flavor.关键词
小龙虾副产物/虾黄/辐照/品质/风味Key words
crayfish by-products/crayfish roe/irradiation/quality/flavor分类
轻工业引用本文复制引用
黄琪,王世哲,陈戈辉,乔宇,汪超,李弥友..不同辐照剂量对加工用水中小龙虾虾黄感官品质的影响[J].肉类研究,2025,39(3):56-61,6.基金项目
湖北省揭榜制科技项目(2024BEB030) （2024BEB030）
湖北省科技创新人才计划-科技人才服务企业项目(2023DJC100) （2023DJC100）
