电子束低剂量辐照对油炸小龙虾保鲜及其品质的影响

Effects of electron beam on preservation and qualities of fried crayfish by electron-beam low dose irradiation

中文关键词:  油炸小龙虾  电子束  保鲜  冷藏  品质

英文关键词:Fried crayfish  Electron-beam  preservation  Refrigeration  Qualities

中文摘要:

      目的 研究低剂量电子束辐照对油炸小龙虾保鲜效果及其品质的影响。方法 油炸小龙虾采用电子束低剂量辐照,剂量分别设定为0,1.0,2.0,3.0 kGy,辐照后小龙虾于4℃冷鲜贮藏,研究分析虾肉贮藏期间菌落总数、色度值、质构指标、风味、挥发性盐基氮与硫代巴比妥酸反应值变化趋势。结果 电子束辐照可以有效抑制虾肉中微生物增长,随着辐照剂量增加,保鲜效果也越明显,冷藏5 d,辐照3 kGy虾肉中菌落总数为4.6×103 ^cfu/g；辐照虾肉的L*、a*、b*值均增加,但L*、a*值增加不明显；虾肉辐照后硬度、咀嚼性增加,黏性与弹性降低；不同辐照剂量虾肉挥发性气味响应值存在明显差异,且随辐照剂量增加,挥发性气味显著增加,随着冷藏时间延长,相同辐照剂量虾肉挥发性气味亦存在差异；电子束辐照能够有效延缓小龙虾挥发性盐基氮、硫代巴比妥酸反应值上升趋势。结论 采用辐照杀菌可以有效延长油炸小龙虾货架期,该研究为小龙虾贮藏保鲜提供理论依据与技术参考。

英文摘要:

      Objective To investigate the effects of electron beam on preservation and qualities of fried crayfish by electron-beam low dose irradiation. Methods The fried crayfish was irradiated by electron-beam at doses of 0, 1.0, 2.0, 3.0 kGy, and then refrigerated at 4℃. The total number of colonies, color, texture characteristics, smell, total volatile basic nitrogen (TVB-N), and thiobarbituric acid reactive substances (TBARs) value were analyzed. Results Electron beam irradiation could effectively inhibit the growth of microorganisms in crayfish meat, and with irradiation dose increasing, the preservation effect was more obvious. When the irradiation dose was 3 kGy, the total number of bacterial colonies was 4.6×10₃ ^cfu/g in crayfish meat refrigerated for 5 days. The values of L*, a* and b* of irradiated crayfish increased, but the increasing of the values of L* and a* were not obvious. After irradiation, the hardness and chewing of crayfish increased, but the viscosity and elasticity decreased. The response value of volatile smell showed obvious differences in different irradiation doses, and the volatile smell increased significantly with the increase of irradiation dose. With the extension of refrigeration time, the volatile smell of crayfish was also different at the same irradiation dose. Electron beam irradiation could effectively delay the rising trend of TVBN and TBARs value in crayfish. Conclusion The use of irradiation sterilisation can effectively extend the shelf life of fried crayfish. The study provides theoretical basis and technical reference for the preservation of crayfish.