| 榨菜辐照贮藏保鲜研究 |
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| 引用本文： | 傅俊杰,沈伟桥,曲冬梅,叶兴乾.榨菜辐照贮藏保鲜研究[J].中国农业科学,2001,34(3):345-347. |
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| 作者姓名： | 傅俊杰 沈伟桥 曲冬梅 叶兴乾 |
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| 作者单位： | 浙江大学原子核农业科学研究所, |
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| 基金项目： | 国家科技部“九五”攻关项目(96-B12-03-03) |
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| 摘 要： | 采用６０ＣＯ－γ射线辐照处理保鲜榨菜，研究剂量、含水量以及含盐量对保鲜效果和品质的影响。结果表明，辐照后氨基酸态氮有少量增加，蛋白质含量随剂量增加有所降低，总酸没有显著变化，含水量对杀菌效果没有影响，剂量与盐处理相结合保鲜效果更佳。在 ８ｋＧｙ辐照处理的样品在质地、颜色、口味略有变化，但产品仍然能被消费者接受。
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| 关 键 词： | 榨莱 辐照 贮藏 |
| 文章编号： | 0578-1752(2001)03-0345-03 |
| 修稿时间： | 2001年1月8日 |
The Effect of Irradiation on the Preservation of Pickled Mustard Tuber |
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| FU Jun-jie,SHEN Wei-qiao,QU Dong-mei,YE Xing-qian.The Effect of Irradiation on the Preservation of Pickled Mustard Tuber[J].Scientia Agricultura Sinica,2001,34(3):345-347. |
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| Authors: | FU Jun-jie SHEN Wei-qiao QU Dong-mei YE Xing-qian |
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| Abstract: | The effect of irradiation dose and water content on the quality of pickled mustard tubers was studied. The results showed that the content of amino acid increased after irradiation. The protein and salt content decreased with the increase of irradiation close. Total acid had no significant change. Water content of pickled mustard tubers had a significant effect on sterilization. Combined treatment of irradiation and salt had a better effect of preservation. There were some changes in color and flavor of the samples treated at 8kGy, but the irradiated products were still acceptable by the consumers. |
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| Keywords: | Pickled mustard tuber Irradiation Preservation |
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