电子束辐照对美国红鱼杀菌保鲜效果的研究

以美国红鱼为对象，利用不同剂量电子束处理，对冷藏期内鱼肉菌落总数、总挥发性盐基氮（TVB-N）、过氧化值（POV）及鲜度指标K值进行测定，分析不同剂量电子束辐照对美国红鱼肉的杀菌效果及品质影响。结果表明：电子束辐照能有效降低美国红鱼肉的菌落总数，其中D10=161kGy，D=540kGy，冷藏期间辐照组样品菌落生长缓慢，且辐照剂量越大，杀菌效果越强；电子束处理后美国红鱼肉TVB-N值、POV均有不同程度增加，但在冷藏期内对照组TVB-N值、POV、K值的上升速度大于辐照组样品；辐照对美国红鱼肉感官影响不明显，但6kGy辐照组鱼肉色泽略微变红。综合考虑，美国红鱼肉经4kGy 电子束辐照，能有效杀灭其中的微生物，冷藏条件下保质期可达到14d，比对照延长5d左右。

EFFECTS OF ELECTRON BEAM IRRADIATION ON PRESERVATION OF Sciaenops ocellatus

Sciaenops ocellatus were treated with electron beam, and the total bacteria count(TBC), total volatile base nitrogen (TVB-N), peroxide value (POV) and K value (a freshness quality index) of S.ocellatus during cold storage were investigated. The results showed that electron beam irradiation could effectively decrease the TBC value, and D10 and D value were 161kGy and 540kGy, respectively. But the TVB-N and POV of irradiated S. ocellatus increased on the day after irradiation. The TVB-N, POV and K value of the control group increased more quickly than irradiated samples during the storage time. Electron beam irradiation did not significantly influent the sensory quality of the samples, but it could slightly redden the S. ocellatus sample after 6kGy irradiation. It is concluded that microorganisms in S. ocellatus could be effectively controlled by 4kGy irradiation and its shelf-life could extend to 14d, which was five days longer than that of control.