辐射研究与辐射工艺学报2025，Vol.43Issue(6)：58-74,17.DOI:10.11889/j.1000-3436.2025-0050
60Coγ射线辐照提升永丰辣酱品质并延长货架期
Enhancing Yongfeng hot pepper sauce quality and extending shelf life through 60Co γ-irradiation
摘要
Abstract
The traditional handmade Yongfeng hot pepper sauce without any additives was taken as the research object.The effects of irradiation treatment(2-10 kGy)and other sterilization methods(including high-temperature cooking,ultrasonic treatment and UV sterilization)on the microbial limit,sensory quality and physical and chemical indexes of the hot pepper sauce were compared.The results showed that the sterilization effect of 7.83～9.92 kGy irradiation treatment on Yongfeng hot pepper sauce was the best,and all microbial limit indexes were not detected.The hot pepper sauce tissue was slightly softened,the sour taste was reduced,and the palatability was enhanced.The chloride content was reduced by 7.14%-7.21%,the total acid content was reduced by 3.27%-4.17%,and the amino acid nitrogen content was increased by 17.14%-20.00%.The quality parameters of hot sauce stored for 30-180 days after irradiation and high temperature cooking were investigated.The results showed that the irradiation treatment of 7.83-9.92 kGy could better prolong the shelf life of hot pepper sauce,maintain the original flavor and quality,and there was no gas expansion phenomenon caused by microbial corruption.The product fully met the quality requirements.关键词
灭菌方式/60Coγ射线辐照/永丰辣酱/品质/货架期Key words
Sterilization method/60Co γ-ray irradiation/Yongfeng hot pepper sauce/Quality/Shelf life分类
能源科技引用本文复制引用
齐慧,欧阳春香,刘月香,武小芬,刘安,邓明,魏东宁,周毅吉,陈亮..60Coγ射线辐照提升永丰辣酱品质并延长货架期[J].辐射研究与辐射工艺学报,2025,43(6):58-74,17.基金项目
湖南省科技创新计划项目(2024RC8290)资助 Surported by Hunan Province Science and Technology Innovation Plan Project(2024RC8290) （2024RC8290）
