电子束辐照灭菌对南美白对虾性能的影响
Effects of electron beam irradiation on the properties of frozen
Litopenaeus vannamei - 辐射研究与辐射工艺学报 2023年41卷第6期 页码：60404
- 作者机构：
1.厦门大学公共卫生学院 传染病疫苗研发全国重点实验室 翔安创新实验室 厦门 361102
2.福建汇盛生物科技有限公司 漳州 363000
- 作者简介：
许零，女，1971年8月出生，2005年于日本东京工业大学获博士学位，现任厦门大学公共卫生学院教授，博士生导师，主要从事生物材料的辐射化学与辐射工艺研究，E-mail: lingxu@xmu.edu.cn
- 基金信息：福建省2021年科技计划：冷链物流新冠病毒消杀科研攻关项目(2021H0001);福建省科技计划高校产学合作项目(2021Y4007);厦门大学科研成果落地转化项目、厦门市海洋与渔业发展专项资金项目(18CYY007HJ04);深圳市自然科学基金(JCYJ20220530143401003)
DOI：10.11889/j.1000-3436.2023-0064
中图分类号：
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许零, 吴沥豪, 陈功, 等. 电子束辐照灭菌对南美白对虾性能的影响[J]. 辐射研究与辐射工艺学报, 2023, 41(06): 060404.
XU Ling, WU Lihao, CHEN Gong, et al. Effects of electron beam irradiation on the properties of frozen Litopenaeus vannamei[J]. Journal of Radiation Research and Radiation Processing, 2023, 41(6): 060404.
许零, 吴沥豪, 陈功, 等. 电子束辐照灭菌对南美白对虾性能的影响[J]. 辐射研究与辐射工艺学报, 2023, 41(06): 060404. DOI： 10.11889/j.1000-3436.2023-0064.
XU Ling, WU Lihao, CHEN Gong, et al. Effects of electron beam irradiation on the properties of frozen Litopenaeus vannamei[J]. Journal of Radiation Research and Radiation Processing, 2023, 41(6): 060404. DOI： 10.11889/j.1000-3436.2023-0064.
摘要
电子束（Electron beam，EB）辐照灭菌是避免微生物污染影响食物品质的有效方法。为探究南美白对虾使用电子束灭菌后的性能变化，采用10 MeV电子加速器辐照加工系统对样品进行辐照（吸收剂量范围0~12 kGy），并对虾的蛋白质、脂肪和氨基酸含量，pH，挥发性盐基氮，质构特征，微生物学及感官满意度进行测试。结果表明：蛋白质、脂肪含量均在正常范围内。在最佳吸收剂量（6~8 kGy）时，表征虾新鲜度的挥发性盐基氮含量较低，大部分氨基酸含量达峰值，咀嚼性、内聚性等质构特征明显提升，未检出微生物菌落，颜色和口感更好。这表明EB辐照灭菌是一种有效的食品微生物控制手段，在不降低冷冻南美白对虾营养成分等性能的情况下，使其口感更为新鲜。
Abstract
Electron beam (EB) irradiation is an efficient method for avoiding microbial contamination affecting food quality. To explore the properties of ,Litopenaeus vannamei, after EB sterilization, samples were irradiated at an absorbed dose of 0-12 kGy using a 10-MeV backward wave linear accelerator and tested for protein, fat, and amino acid content; pH; volatile saline nitrogen; textural features; microbiology; and organoleptic satisfaction. The results showed that the protein content and fat content were in the normal range. In the optimal absorbed dose range (6-8 kGy), TVB-N, which characterizes the freshness of shrimp, was apparently lower. Further, most of the amino acids peaked; textural features such as chewiness and cohesiveness were significantly enhanced; no microbial colonies were detected; and both color and taste were relatively better. These results suggest that EB irradiation sterilization is an effective method for microbiological control of food, and it results in greater freshness without degradation of the properties of frozen ,Litopenaeus vannamei, in terms of nutrient content and other properties.
关键词
南美白对虾电子束辐照灭菌
Keywords
Litopenaeus vannameiElectron beam irradiationSterilization
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