电子束辐照进口冷冻牛腩的剂量分布及感官特性研究

Dose distribution and sensory characteristics of imported frozen beef sirloin irradiated by electron beam

中文关键词:  电子束辐照  冷冻牛腩  剂量分布  杀菌  感官特性

英文关键词:electronic beams irradiation  frozen beef sirloin  dose distribution  sterilization  sensory characteristics

中文摘要:

      目的 确认电子束辐照冷冻牛腩的剂量分布特性, 研究不同剂量电子束辐照对冷冻牛腩的杀菌效果及辐照后产品色泽、风味、质构等感官指标的变化。方法 对不同厚度的冷冻牛腩块分别用8 kGy进行单面及双面电子束辐照, 检测其内部剂量分布, 确定辐照适宜的产品厚度, 在此基础上用0、2、4 kGy不同剂量对商品包装(1 kg/袋, 最大厚度不超过8 cm)的冷冻牛腩进行电子束双面辐照, 检测菌落总数、霉菌和酵母、大肠菌群, 同时利用色差仪、电子鼻、质构仪检测冷冻牛腩及其熟制品的色泽、风味、质构等感官指标。结果 单面电子束辐照冷冻牛腩的内部剂量呈先上升后下降趋势, 快速下降发生在3.5~5 cm深度区域, 产品厚度 3.5 cm时剂量不均匀度为1.57。双面辐照可增加电子束穿透深度, 8.1 cm厚度双面辐照的剂量不均匀度为1.62。冷冻牛腩中菌落总数、霉菌和酵母、大肠菌群均有检出, 电子束辐照可显著降低冷冻牛腩微生物水平, 商品包装的冷冻牛腩经2 kGy电子束双面辐照后无大肠菌群检出, 菌落总数、霉菌和酵母分别较未辐照处理降低98.8%和89.2%。电子束辐照对冷冻牛腩及其熟制品风味、质构无不良影响, 4 kGy处理显著还提高了冷冻牛腩回复性, 但电子束辐照导致冷冻牛腩色泽参数a值和b值显著下降, 且剂量越高下降幅度越大。电子束辐照对色泽的影响程度在冷冻牛腩熟制后降低, 2 kGy处理的b值显著高于未辐照处理, 其他各处理的a值、b值与未辐照处理均无显著差异。结论 通过对电子束辐照进口冷冻牛腩的剂量分布及感官特性的研究, 可为冷冻牛腩辐照杀菌的工艺设定和质量控制提供技术参考依据。

英文摘要:

      Objective To confirm the dose distribution characteristics of frozen beef sirloins irradiated by electron beam, to study the germicidal efficacy of different doses of electron beam irradiation on frozen beef sirloins and the changes of color, flavor, texture and other sensory indicators of irradiated products. Methods The frozen beef sirloins with different thickness were irradiated by electron beam with 8 kGy in single and double-sided ways, respectively. The internal dose distribution of the products was detected to determine the appropriate product thickness. On this basis, the frozen beef sirloins of commodity packaging (1 kg/bag, maximum thickness less than 8 cm) were irradiated with different doses at 0, 2 and 4 kGy in double-sided way, and the total number of colonies, mold and yeast, coliforms were detected. Meanwhile, the color, flavor and texture of raw and cooked beef sirloins were detected by color difference meter, electron nose and texture analyzer. Results The internal dose of frozen beef sirloin single-sided irradiated by electron beam first increased and then decreased, the rapid decrease occurred in the depth of 3.5-5 cm, and the dose uniformity ratio (DUR) was 1.57 when the product thickness was 3.5 cm. Double-sided irradiation increased the penetration depth of electron beam, and the DUR of double side irradiated frozen beef sirloin with 8.1 cm thickness was 1.62. The total number of colonies, mold and yeast, coliforms were detected in frozen raw beef sirloin. Electron beam irradiation could significantly reduce the microbial levels, no coliforms were detected in frozen beef sirloins double-sided irradiated by electron beam at dose of 2 kGy, and the total number of colonies, mold and yeast decreased by 98.8% and 89.2% respectively. No undesirable effects were found in flavor and texture of irradiated samples. Moreover, the resilience of frozen beef sirloin irradiated at dose of 4 kGy was significantly higher than that of unirradiated ones. However, irradiation resulted in significant decrease of the color parameters (a and b values), and the higher the dose, the greater the decline. The effect of electron beam irradiation on color of beef sirloin decreased after cooked, and b value of 2 kGy irradiated samples was significantly higher than that of unirradiated ones. There was no significant difference in a value and b value between other treatments and non irradiation treatment. Conclusion This study on the dose distribution and sensory characteristics of imported frozen beef sirloin irradiated by electron beam can provide technical reference for the process setting and quality control of frozen beef sirloin irradiation sterilization.