Study on irradiation sterilization of mixture of blanched mustard green and soybean

LI Shurong; HA Yiming; WANG Shuo; GAO Meixu; ZHOU Hongjie; LI Qingpeng

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Study on irradiation sterilization of mixture of blanched mustard green and soybean

更新时间：2023-03-30

- Study on irradiation sterilization of mixture of blanched mustard green and soybean
- Journal of Radiation Research and Radiation Processing Vol. 28, Issue 1, Pages: 53-56(2010)
- 作者机构：
  
  1.中国农业科学院农产品加工所，农业部农产品加工与质量控制重点开放实验室，农业部辐照产品监督检验测试中心，北京　100193
- 作者简介：
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LI Shurong, HA Yiming, WANG Shuo, et al. Study on irradiation sterilization of mixture of blanched mustard green and soybean. [J]. Journal of Radiation Research and Radiation Processing 28(1):53-56(2010)
DOI：

LI Shurong, HA Yiming, WANG Shuo, et al. Study on irradiation sterilization of mixture of blanched mustard green and soybean. [J]. Journal of Radiation Research and Radiation Processing 28(1):53-56(2010) DOI：

摘要

本文研究了芥兰豆冷食菜和李斯特菌（,Listeria innocua, L83）经,60,Co γ 射线辐照后的杀菌效应，以及辐照对感官品质的影响。研究结果表明，接种于芥兰豆中的李斯特菌辐照杀菌的,D,10, 值为0.264 kGy，1.2 kGy辐照处理李斯特菌的杀菌率达99.996%；2.0 kGy 以下的辐照剂量处理能使冷食菜中的微生物降低2–3 数量级，杀菌率达98%以上，降低接种于冷食菜中的李斯特菌6 个数量级以上，并对感官品质没有明显的影响。辐照能有效地提高芥兰豆冷食菜的卫生安全，芥兰豆冷食菜辐照杀菌具有一定的实际应用意义。

Abstract

The effects of irradiation on microbiological and sensory qualities of mixture of blanched mustard green and soybean stored at commercial condition and ,D,10, values of pathogens of ,Listeria innocua, were investigated. The results show that ,D,10, value of ,Listeria innocua, inoculated in mixture of blanched mustard green and soybean is 0.264 kGy, and fatality rate of the Listeria irradiated by a dose of 1.2 kGy was 99.996%; Irradiation at doses less than 2.0 kGy does not have significant effects on sensory qualities, and this dose is able to decrease microbe and pathogens of ,Listeria innocua, by 2–3 log and 6 log, respectively. A dose of 2.0 kGy might be applied to ensure the hygienic quality of mixture of blanched mustard green and soybean.

关键词

辐照杀菌冷食菜

Keywords

IrradiationDecontaminationMixed plant original foods

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