γ−ray irradiation of cooked dishes

LIN Ruotai; CHENG Wei; WEN Shengli; XIONG Guangquan; YE Lixiu; CHEN Yuxia; ZHANG Jinmu; HE Jianjun; LIN Yong; ZHAN Hanping

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γ−ray irradiation of cooked dishes

更新时间：2023-03-30

- γ−ray irradiation of cooked dishes
- Journal of Radiation Research and Radiation Processing Vol. 23, Issue 6, Pages: 333-336(2005)
- 作者机构：
  
  1.湖北省农业科学院辐照加工研究所　武汉　430064
- 作者简介：
- 基金信息：
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LIN Ruotai, CHENG Wei, WEN Shengli, et al. γ−ray irradiation of cooked dishes. [J]. Journal of Radiation Research and Radiation Processing 23(6):333-336(2005)
DOI：

LIN Ruotai, CHENG Wei, WEN Shengli, et al. γ−ray irradiation of cooked dishes. [J]. Journal of Radiation Research and Radiation Processing 23(6):333-336(2005) DOI：

摘要

本工作对炒、蒸、烧烤、油炸、卤制品等即食菜肴进行了系统的辐照保鲜研究。结果表明，适宜辐照的菜肴品种为：雪里红腌菜肉丝、蒸牛肉、扣肉、臭面筋蒸腊鱼、烤牛肉、金童子微辣牛肉、酥皮鸭、麻辣瓦块鱼、肘花、牛肉方腿、蟠龙菜、梅香排骨、五香牛肉、波兰烤肠、台式香肠、熏烤火腿、香菇火腿、三文治火腿。辐照4—8kGy，即食食品的色香味形不变，感官品质好，微生物指标和理化指标符合国家卫生标准，保质期（0—5℃）60d。

Abstract

Ready−to−eat cooked dishes, including stir−fried dishes, steamed dishes, roast meat, deep fried dishes, shrimps and seashells, and dishes of local flavor, etc were irradiated with ,60,Co γ-rays, and.the decontamination effects were studied. The results showed that most of the cooked dishes are suitable for irradiation. The effective dose is 4kGy to 8kGy. Index of microbe of the irradiated dishes was conformed to the National Food−Health standards, and no significant sensory changes was observed with the irradiated dishes .The quality guarantee period (0—5℃) is 60 days.

关键词

即食菜肴辐照杀菌保鲜

Keywords

Cooked dishesIrradiation sterilizationPreserve freshness

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Henan Provincial Engineering Research Center for Radiation Technology

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