摘要
为研究电子束辐照对传统镇巴腊肉品质的影响,对不同剂量(0~8 kGy)电子束辐照处理的腊肉进行测定。结果表明:电子束辐照处理能减少腊肉中的菌落总数,随着辐照剂量的增大,腊肉的硬度降低,过氧化值、蛋白羰基含量逐渐增加,过氧化值、蛋白羰基含量在8 kGy剂量下达到最高,分别为0.047 g/100 mg、3.84 nmol/mg;2 kGy剂量组的腊肉在有效降低菌落总数的同时,也较好维持了腊肉的色泽、质构、脂肪及蛋白氧化程度,品质较优;电子鼻测定结果表明,2 kGy剂量组与对照组腊肉的总体风味较为接近,与感官评价结果一致。综合考虑,2 kGy是电子束辐照传统镇巴腊肉的适宜剂量。
This research was aimed to investigate the effect of electron beam irradiation at different doses(0–8 kGy)on the quality of traditional Zhenba smoked cured meat.The results showed that electron beam irradiation treatment could reduce the total bacterial count in smoked cured meat.The hardness decreased and the peroxide value and protein carbonyl content increased gradually with the increase of irradiation dose,reaching the highest level of 0.047 g/100 mg and 3.84 nmol/mg at 8 kGy,respectively.Irradiation at 2 kGy effectively reduced the total bacterial count while maintaining the color and texture as well as the degree of fat and protein oxidation,and the quality of the irradiated sample was better.The results of electronic nose detection showed that the overall flavor of the sample irradiated with 2 kGy was similar to that of the control group,which was consistent with the sensory evaluation results.All in all,the irradiation dose of 2 kGy is a suitable dose for smoked cured meat.
作者
王甜
吴锐霄
杨春杰
习林杰
李子微
丁武
WANG Tian;WU Ruixiao;YANG Chunjie;XI Linjie;LI Ziwei;DING Wu(College of Food Science and Engineering,Northwest A&F University,Yangling 712100,China)
出处
《肉类研究》
2022年第10期16-23,共8页
Meat Research
基金
陕西省重点研发计划项目(2021NY-153)
陕西省技术创新引导专项(2021QFY10-06)。
关键词
腊肉
电子束
品质
辐照剂量
风味
smoked cured meat
electron beam
quality
irradiation dose
flavor
