低剂量辐照和Vc对鸡肉冷藏品质的影响.pdfVIP

现代食品科技 Modern Food Science and Technology 2014, Vol.30, No.7 211 低剂量辐照和 Vc 对鸡肉冷藏品质的影响 李阳 1, 2 ，汪超 2 ，廖李 1 ，汪兰 1 ，熊光权 1 ，程薇 1 ，李冬生 2 ，乔宇 1 （1.湖北省农业科学院农产品加工与核农技术研究所，湖北省农产品辐照工程技术研究中心，湖北武汉 430064） （2.湖北工业大学，工业发酵湖北省协同创新中心，湖北武汉 430068） 摘要：为了延长鸡肉的货架期，本文运用 60Coγ 辐照技术，探讨了不同剂量辐照和抗氧化剂对鸡肉理化性质的影响，确定鸡肉 最佳辐照条件为：鸡肉于 0.4% Vc 溶液中浸泡 5min，真空包装后进行辐照剂量处理（处理剂量为 2 kGy），同时测定了于此条件处理 后的鸡肉在 4 ℃下贮藏 28 d中鸡肉的菌落总数、色度、剪切力、TBA、TVB-N、pH 等各项指标的变化，结果表明：在整个贮藏期内， Vc 处理对鸡肉的菌落总数和TVB-N 值、嫩度、pH值无明显影响。Vc 处理组鸡肉在 0 d、14 d、28 d 时TBA值均小于空白组；0 d 空白组和 14 d Vc 处理组两组的TBA值，没有显著差异（P0.05），这说明，Vc 处理能有效抑制辐照鸡肉的氧化。鸡肉经过低剂量辐 照和抗氧化剂处理后，能有效抑制微生物的生长和脂质氧化，同时能减轻色泽的变化，冷藏 14d内能达到较好的保鲜效果。 关键词：辐照；鸡肉；Vc；品质 文章篇号：1673-9078(2014)7-211-217 Effects of Low-dose Irradiation and Vc Content on the Storge Quality of Refrigerated Chicken LI Yang1,2, WANG Chao2, LIAO Li1, WANG Lan1, XIONG Guang-quan1, CHENG Wei1 , LI Dong-sheng2, QIAO Yu1 (1.Research Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences/Agricultural Products Processing Subcenter of Hubei Agricultural ScienceTechnology Innovation Center, Wuhan 430064, China) (2.Hubei University of Technology/Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Wuhan 430068, China) Abstract: To extend the shelf life of refrigerated chicken, 60Co-γ irradiation and antioxidants were used and the effect of Vc on low-dose irradiation of chicken were investigated in this study. The best irradiated process was treating the chicken for 5 min by 0.4% Vc and vacuum packing under the 2 kGy irradiation dose and then storing them up for 28 d below 4 ℃.Total number of colonies, chrominance, shear force, TBA, TVB-N, pH were measured within 28 d storage. The results showed that the total number of colonies, TVB-N, tendness, pH of Vc-treated group had no obvious effects during the storage period. Chrominance of Vc-treated group was better than that of blank group, while TBA of Vc-treated group was l