电子束辐照对三文鱼品质的影响研究

为确定三文鱼电子束辐照的最佳剂量,以生鲜三文鱼为研究对象,采用0(未辐照)、0.5、1.0、2.0k Gy 4种不同剂量的电子束进行辐照处理,贮藏于0℃下,通过检测贮藏过程中鱼体的挥发性盐基氮、菌落总数、酸价、失重率、色差及质构等指标,研究电子束辐照剂量对三文鱼品质及其货架期的影响。结果表明,电子束辐照可以抑制三文鱼挥发性盐基氮的产生和菌落总数的增长,且辐照剂量越大,效果越明显;辐照剂量越大,贮藏初期的酸价越高,但在贮藏期间较未辐照组稳定,无明显的增大趋势;1.0 k Gy和2.0 k Gy剂量使三文鱼颜色变暗,0.5 k Gy较未辐照组差异不显著;贮藏末期,经过辐照的三文鱼的黏附性相对未辐照组小,硬度、弹性以及咀嚼性与未辐照组无显著差异,各剂量之间也无显著差异。综合各指标,0.5 k Gy剂量的电子束可以更好地保持三文鱼的品质。本研究结果为三文鱼的保鲜提供了有效的技术手段和一定的参考依据。

Effect of Electron Beam Irradiation on Quality of Salmon

To evaluate the effect of electron beam irradiation on the quality and shelf life of salnon.Iced-fresh Salmon was irradiated by an electron beam source with doses of 0,0.5,1.0 and 2.0 kGy respectively.The changes of TVB-N,APC,acid value,weight loss,color and texture were measured during the storage at 0℃ after irradiation.The results showed that electron beam irradiation dose could inhibit the production of TVB-N and the growth of APC,and the effect was increasingly obvious with the increase in radiation dosage.Similar changes were obtained with the acid value,and there was no obvious increasing trend during storage.It also showed that the doses of 1.0 kGy and 2.0 kGy made the color of salmon dim significantly,but 0.5kGy was no significant difference to 0kGy.At the end of storage,the adhesiveness of salmon which were irradiated was smaller,and there was no significant difference among doses in hardness,springiness and chewiness.Under comprehensive consideration,0.5 kGy was the best irradiation dosage to maintain the quality of salmon.This research provides an effective technical method and certain reference basis for the preservation of salmon.