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。

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.

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）