电子束辐照对充氮包装冷鲜牛肉品质的影响-食品科学.pdfVIP

230 2016, Vol.37, No.18 食品科学 ※包装贮运 电子束辐照对充氮包装冷鲜牛肉品质的影响 程述震，张春晖，张 洁，解新方，王志东* （中国农业科学院农产品加工研究所，北京 100193 ） 摘  要：为探究电子束辐照对充氮包装冷鲜牛肉品质的影响，取6 头黄牛背最长肌，在高能电子加速器下辐照， 4 ℃贮藏，评估不同辐照剂量和贮藏时间条件下微生物学、生物化学和感官特性的变化。辐照处理组和对照组相 比，菌落总数显著下降，在贮藏第0天，处理组的菌落总数分别下降了0.766 、1.801、2.673 （lg （CFU/g ）），差异 P 显著（ ＜0.05 ）；电子束辐照对牛肉样的贮藏损失、色泽、pH值、脂肪氧化并未产生显著性的影响，对TVB-N值 的影响较小；但感官评价分析发现，随着辐照剂量的增加，色泽、气味、接受性得分下降。综合分析各品质指标， 2.5 kGy左右的低剂量电子束辐照可以在杀灭微生物的同时，较好地确保牛肉品质，提高冷鲜牛肉的货架期。 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 Effect of Electron Beam Irradiation on the Quality of Chilled Beef Packaged in Nitrogen Atmosphere * CHENG Shuzhen, ZHANG Chunhui, ZHANG Jie, XIE Xinfang, WANG Zhidong (Institute of Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China) 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 significantly (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 significant. I