高剂量辐照对鸡肉脯主要营养成分的影响

为研究高剂量辐照灭菌处理对宠物食品主要营养成分的影响,以鸡肉脯为材料,研究了4 kGy、6 kGy、8 kGy、10 kGy、15 kGy、20 kGy、50 kGy、100 kGy和200 kGy的60Coγ射线对其脂肪、蛋白质等营养成分含量的影响。结果表明:鸡肉脯经4～200 kGy辐照后,与对照相比,鸡肉脯中的脂肪含量差异比较明显,但与辐照剂量没有显著的线性相关性,且辐照后脂肪含量最高的(8 kGy)比对照中的含量高2.8%,最低的(20 kGy和100 kGy)比对照中的低5.6%;辐照后鸡肉脯中的蛋白质含量都高于对照,当辐照剂量达到8 kGy时蛋白质含量都显著高于对照中的含量;碳水化合物低于对照;粗纤维、17种氨基酸、微量元素(钙、铁、锰、镁、钠)等与对照无显著差异;锌、钾、磷的含量仅15 kGy、6 kGy和20 kGy处理与对照中的含量有显著差异;与对照相比,经50 kGy以下剂量辐照处理后,鸡肉脯的色泽、风味与滋味、口感无明显变化,可接受性程度好,当剂量达到100～200 kGy时颜色轻微变浅,呈棕色或棕褐色,但不影响品质,风味与滋味没有明显变化,可接受性程度良好。

Effects of high-dose radiation on nutrients in chicken meat

Effect of high-dose radiation on nutritients,such as fat,protein,carbohydrates,microelements,amino acids and so on,in chicken meat was studied to find out the effect of high-dose radiation on pet food.The radiation doses were 0 kGy(unirradiated,CK),4 kGy,6 kGy,8 kGy,10 kGy,15 kGy,20 kGy,50 kGy,100 kGy and 200 kGy.When radiation doses ranged from 4 to 200 kGy,contents of fat in chicken meat irradiated by different doses varied significantly,however no significant linear correlation was found between the content of fat and radiation dose.Compared with the content of fat in CK,there was the most increase of 2.8% when the radiation dose was 8 kGy,meanwhile,there was the most decrease of 5.6% both when radiation doses were 20 kGy and 100 kGy.The contents of protein in irradiated samples were more than that in CK,while the contents of carbohydrates in irradiated samples were less than that in CK.There existed significant differences in the contents of protein between unirradiated and irradiated chicken meat with irradiation dose beyond 8 kGy.The contents of Zn,K and P were significantly different from that in CK when irradiation doses were 15 kGy,6 kGy and 20 kGy.There was no significant change in sensory quality as doses ranged from 0 to 200 kGy.The color of samples changed slightly when radiation dose were 100 kGy and 200 kGy.In conclusion,the main nutritients in chicken meat will not be influenced significantly with radiation dose less than 200 kGy.