不同剂量60Co-γ射线辐照对烟鸡胸肉贮藏过程中滋味的影响

Effects of different doses of 60Co-γ irradiation on the taste of smoked chicken breast during storage

中文关键词:  辐照  滋味  游离氨基酸  核苷酸  有机酸

英文关键词:irradiation  taste  free amino acids  nucleotides  organic acids

中文摘要:

      目的 研究60Co-γ射线辐照对烟鸡胸肉菌落总数、感官和滋味成分的影响, 探讨其在烟鸡胸肉保鲜中的可行性。方法 采用60Co-γ射线辐照处理烟鸡胸肉, 测量烟鸡胸肉的菌落总数, 全自动氨基酸分析仪测量游离氨基酸, 高效液相色谱法测量呈味核苷酸、有机酸, 并结合感官评定法分析辐照处理对烟鸡胸肉滋味和质量的影响。结果 辐照能够有效杀菌并延长烟鸡胸肉的货架期, 促进鲜味和甜味游离氨基酸的增加, 减少苦味游离氨基酸。2、3和4 kGy辐照组的呈味核苷酸腺苷-5’-二磷酸(adenosine 5’-diphosphate, ADP)和腺苷-5’-一磷酸(adenosine 5’-triphosphate, AMP)减少, 但3和6 kGy的肌苷-5’-一磷酸(inosine-5’-monophosphoric acid disodium salt hydrate, IMP)含量显著增加, 辐照对烟鸡胸肉的鲜味具有提升作用。2、3和4 kGy辐照处理, 丙酮酸含量轻微减少。贮藏过程中, 对照组和辐照组的感官评价均显著下降(P<0.05)。3和4 kGy的呈鲜味和甜味游离氨基酸含量维持较好, 2和4 kGy的丙酮酸含量下降最少, 3和4 kGy的苹果酸含量下降较少。结论 综合菌落总数、感官和滋味成分指标, 3和4 kGy剂量的60Co-γ射线辐照对烟鸡胸肉滋味成分和感官评价没有明显的负面影响, 并能有效延长烟鸡胸肉的货架期。

英文摘要:

      Objective To investigate the effects of 60Co-γ irradiation on the colony count, sensory and taste components of smoked chicken breast, and its feasibility for preservation. Methods The smoked chicken breast was treated with 60Co-γ irradiation, and the total number of colonies was measured. The free amino acids were measured by an automatic amino acid analyzer, and the flavored nucleotides and organic acids were measured by high performance liquid chromatography. The effects of irradiation on the taste and quality of cured chicken breast were analyzed by sensory evaluation. Results Irradiation could effectively kill bacteria and prolong the shelf-life of smoked chicken breast, promote the increase of umami and sweet free amino acids, and reduce the bitter free amino acids. The odorant nucleotides adenosine 5’-diphosphate (ADP) and adenosine 5’-monophosphate (AMP) were decreased in the 2, 3, and 4 kGy groups. However, the content of inosine-5’-monophosphoric acid disodium salt hydrate (IMP) at 3 and 6 kGy increased significantly. Irradiation could improve the umami taste of smoked chicken breast. After 2, 3 and 4 kGy, the pyruvic acid content decreased slightly. During storage, the sensory evaluation of the control group and the irradiation group were significantly decreased (P<0.05). The umami and sweet free amino acid content of 3 and 4 kGy maintained well, the pyruvic acid content of 2 and 4 kGy decreased least, and the malic acid content of 3 and 4 kGy decreased. Conclusion Based on the total number of colonies, sensory and taste components, 60Co-γ irradiation at doses of 3 and 4 kGy have no significant negative effects on the taste composition and sensory evaluation of smoked chicken breast and can effectively prolong the shelf life of smoked chicken breast.