低剂量辐照和Vc对鸡肉冷藏品质的影响
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作者简介:李阳(1991-),男,硕士研究生,研究方向:食品工程 通讯作者:乔宇(1981-),女,副研究员,研究方向:农产品加工

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公益性行业(农业)科研专项经费(201103007)资助;国家星火计划项目课题(2013GA760002)


Effects of Low-dose Irradiation and Vc Content on the Storge Quality of Refrigerated Chicken
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    摘要:

    为了延长鸡肉的货架期,本文运用60Coγ辐照技术,探讨了不同剂量辐照和抗氧化剂对鸡肉理化性质的影响,确定鸡肉最佳辐照条件为:鸡肉于0.4% Vc溶液中浸泡5min,真空包装后进行辐照剂量处理(处理剂量为2 kGy),同时测定了于此条件处理后的鸡肉在4 ℃下贮藏28 d中鸡肉的菌落总数、色度、剪切力、TBA、TVB-N、pH等各项指标的变化,结果表明:在整个贮藏期内,Vc处理对鸡肉的菌落总数和TVB-N值、嫩度、pH值无明显影响。Vc处理组鸡肉在0 d、14 d、28 d时TBA值均小于空白组;0 d空白组和14 d Vc处理组两组的TBA值,没有显著差异(P>0.05),这说明,Vc处理能有效抑制辐照鸡肉的氧化。鸡肉经过低剂量辐照和抗氧化剂处理后,能有效抑制微生物的生长和脂质氧化,同时能减轻色泽的变化,冷藏14d内能达到较好的保鲜效果。

    Abstract:

    To extend the shelf life of refrigerated chicken, 60Co-γ irradiation and antioxidants were used and the effect of Vc on low-dose irradiation of chicken were investigated in this study. The best irradiated process was treating the chicken for 5 min by 0.4% Vc and vacuum packing under the 2 kGy irradiation dose and then storing them up for 28 d below 4 ℃.Total number of colonies, chrominance, shear force, TBA, TVB-N, pH were measured within 28 d storage. The results showed that the total number of colonies, TVB-N, tendness, pH of Vc-treated group had no obvious effects during the storage period. Chrominance of Vc-treated group was better than that of blank group, while TBA of Vc-treated group was less than that of blank group at 0 d, 14 d and 28 d, respectively. TBA of blank group at 0 d and that of Vc-treated group at 14 d had no significant differences (P>0.05), which showed that Vc-treated effectively inhibited the oxidation of irradiated chicken. Therefore, low-dose irradiation and antioxidants processing can inhibit microbial growth and fat oxidation in chicken, and lower the color variation, achieving good preservation effect.

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李阳,汪超,廖李,汪兰,熊光权,程薇,李冬生,乔宇.低剂量辐照和Vc对鸡肉冷藏品质的影响[J].现代食品科技,2014,30(7):211-217.

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  • 收稿日期:2014-02-13
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  • 在线发布日期: 2014-07-22
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