电子束辐照对酱卤牛肉品质的影响

目的]研究电子束辐照对散装熟肉制品品质的影响.方法]以散装即食酱卤牛肉为研究对象,研究电子束辐照对即食熟肉菌落总数、大肠菌群、金黄色葡萄球菌、感官品质、脂质过氧化指标及货架期的影响.结果]试验表明,6.0 kGy电子束辐照可将散装即食酱卤牛肉的微生物指标控制在国家规定的限量标准范围内;辐照后色泽评分增大,组织状态、气味和滋味、口感评分减小;辐照后引起牛肉过氧化值增加、硫代巴比妥酸反应物值（TBARS）降低.辐照对散装即食酱卤牛肉的感官和脂质过氧化指标的影响和未辐照相比均无显著性差异,并能延长货架期至10 d.结论]研究可为推广电子束辐照在散装熟肉制品中的应用提供一定的参考依据,以保证散装熟肉制品的质量安全,延长货架期.

Effect of Electron Beam Irradiation on Quality of Spiced Beef

Objective] To study effects of electron beam on quality of cooked meat in bulk.Method] The effect of electron beam irradiation on total bacterial count,coliforms,Staphylococcus aureus,sensory quality,peroxide value and shelf life of instant spiced beef was studied.Result] The results showed that dose of 6.0 kGy irradiation reduced total bacterial count,coliforms,Staphylococcus aureus to the national food safety standard.Color,one of sensory quality,increased after irradiation and the other sensory indexes such as organization state,smell and taste value decreased.The irradiation treatment led to increase of the peroxide value and decrease of lipid oxidation products （TBARS）.However,all above items didn＇ t show the significant difference from nonirradiated beef.The further results showed that irradiation of 6.0 kGy prolonged the shelf life to 10 days at least.Conclusion] The study can provide reference basis for application of electron beam in cooked meat in bulk,guarantee quality safety of cooked meat product and prolong shelf life.