Effects of irradiation on the quality and storage time of mustard

Lihui ZHANG; Fang CAI; Jianjun HE; Xin MEI; Jianbin SHI; Sha CAI; Yong SUI; Zhengming QIU; Xueling CHEN

doi:10.11889/j.1000-3436.2017.rrj.35.050401

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Effects of irradiation on the quality and storage time of mustard

RADIATION TECHNOLOGY APPLICATION | 更新时间：2021-12-10

- Effects of irradiation on the quality and storage time of mustard
- Journal of Radiation Research and Radiation Processing Vol. 35, Issue 5, (2017)
- 作者机构：
  
  1.湖北省农业科学院农产品加工与核农技术研究所武汉 430064
- 作者简介：
- 基金信息：
  
  Hubei Agricultural Science and Technology Innovation Center Project(2016-620-000-001-035)
- DOI：10.11889/j.1000-3436.2017.rrj.35.050401
  CLC：
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Lihui ZHANG, Fang CAI, Jianjun HE, et al. Effects of irradiation on the quality and storage time of mustard. [J]. Journal of Radiation Research and Radiation Processing 35(5):050401-7(2017)
DOI：

Lihui ZHANG, Fang CAI, Jianjun HE, et al. Effects of irradiation on the quality and storage time of mustard. [J]. Journal of Radiation Research and Radiation Processing 35(5):050401-7(2017) DOI： 10.11889/j.1000-3436.2017.rrj.35.050401.

摘要

以榨菜为试材，经去皮、切分、腌制、拌料、包装等加工步骤后，分为4组（吸收剂量分别为0（对照组），3、5、7 kGy（受照组））进行辐照杀菌处理。结果表明：总体而言，受照组榨菜的总酸、色泽、褐变度、杀菌效果等品质指标均优于对照组；随着吸收剂量的增加，贮存榨菜的总酸含量、褐变度、脆度均有所下降、杀菌效果有所增强、亚硝酸盐含量则有少量增加；当吸收剂量5 kGy，榨菜贮存56 d时，菌落总数约10,3, cfu/g，符合生产要求，亚硝酸盐含量为8.97 mg/kg、总酸含量为5.27 g/100g、褐变度为2.57、脆度为157.41 g·N，能较好地保持榨菜原有的色泽和品质，与对照组相比，榨菜的贮存期至少可延长28 d以上。

Abstract

The mustard was peeled, cut, pickled, spiced, packaged, and then irradiated by ,60,Co γ-rays at doses of 3 kGy, 5 kGy, and 7 kGy, respectively to sterilize, with 0 kGy as control for comparison. The results showed that the irradiated mustard showed better in color, total acid content, browning degree, and bactericidal effect than control. And with the increasing of absorbed doses, the total acid content, browning degree, and brittleness of the mustard decreased, while the bactericidal effects was enhanced, and the nitrite content increased slightly. Within 56 d after irradiation at 5 kGy, the mustard were kept well in original color and quality with the microbes of 10,3, cfu/g, nitrite content of 8.97 mg/kg, total acid content of 5.27 g/100 g, browning degree of 2.57, and brittleness of 157.41. Compared with control, the storage time of the irradiated mustard extended by 28 d at least.

关键词

辐照榨菜品质贮存

Keywords

IrradiationMustardQualityStorage

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1( Institute of Modern Physics, Chinese Academy of Sciences, Lanzhou 730000, China) 2(Key Laboratory of Heavy Ion Radiation Biology and Medicine of Chinese Academy of Sciences, Lanzhou 730000, China) 3(Key Laboratory of Heavy Ion Radiation Medicine of Gansu Province, Lanzhou 730000, China) 4(Institute of Cell Biology, School of Life Science, Lanzhou University, Lanzhou 730000, China) 5(The School of Chemical and Biological Engineering, Lanzhou Jiaotong University, Lanzhou 730000, China) 6(College of Pharmaceutical, Shihezi University,,)

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