辐照对鲜切胡萝卜品质特性的影响研究

Use of irradiation to ensure quality of fresh-cut carrot

中文关键词:  鲜切胡萝卜  辐照  微生物  理化特性  感官特性

英文关键词:fresh-cut carrot  irradiation  microbiology  physicochemical quality  sensory quality

中文摘要:

      目的 比较辐照剂量及贮藏时间对鲜切胡萝卜品质特性影响情况。方法 测定接种后样品的D10值、不同辐照剂量及贮藏条件下样品的理化品质及感官品质, 采用ANOVA法及Duncan’s法分析各样品间品质特性的差异情况。结果 鲜切胡萝卜中接种的大肠杆菌、沙门氏菌、李斯特氏菌的D10值分别为0.132 kGy、0.334 kGy、0.248 kGy。1.5~2.0 kGy可以保证鲜切胡萝卜的安全性, 辐照同样可以避免其他病原菌在贮藏过程中的滋生。辐照剂量低于2.0 kGy时对样品的hunter值、可溶性固形物含量(SSC)、细胞膜通透性(CMP)和感官特性没有显著影响(P>0.05)。结论 辐照剂量为1.5~2.0 kGy可以保证鲜切胡萝卜的品质特性。

英文摘要:

      Objective To analyze and compare the effect of irradiation on the fresh -cut carrot qualities. Methods D10 values of the inoculate samples, physicochemical and sensory qualities of different conditions were measured. The difference of samples were analyzed by the ANOVA and Duncan’s method. Results D10 values of E. coli O157:H7, Salmonella enteritidis and Listeria innocua inoculated into the fresh-cut carrot were 0.132 kGy, 0.334 kGy and 0.248 kGy, respectively. The safety of fresh-cut carrot could be ensured by the irradiation from 1.5 to 2.0 kGy. Irradiation could also avoid other pathogen growing in the storage period. Irradiation at doses lower than 2.0 kGy did not have significant effects on hunter values, soluble solids content (SSC), cell membrane permeability (CMP) and sensory qualities of pre-cut carrot. Conclusion The quality of fresh-cut carrot can be ensured at exposure dose 1.5~2.0 kGy.