电子束辐照对鱿鱼发酵食品及其配料微生物和感官特性的影响

为使电子束辐照在Jeotkal食品产业中得到广泛利用,对鱿鱼Jeotkal发酵食品及配料实施电子束辐照后,分析了鱿鱼Jeotkal发酵食品及配料的微生物和官能特性。结果表明,电子束处理前鱿鱼Jeotkal好氧菌数为2.88logCFU/g,经5kGy处理后,下降为1.76logCFU/g;酵母和霉菌及大肠杆菌初期污染度分别为3.04logCFU/g和4.20logCFU/g,经5kGy辐照后,下降到1.27和1.34logCFU/g,降低2～3log cycle。辣椒粉辐照处理前好氧菌数为4.07logCFU/g,酵母菌和霉菌为3.91logCFU/g,大肠杆菌为4.34logCFU/g。辣椒粉经5kGy辐照后,好氧菌及酵母菌和霉菌显示为ND。蒜糜中初期好氧菌数为4.41logCFU/g,酵母及霉菌为4.48logCFU/g,大肠杆菌为4.32logCFU/g;经5kGy电子束辐照后好氧菌、酵母及霉菌、大肠杆菌都显示为ND。电子束不仅对鱿鱼Jeotkal微生物具有显著的杀菌效果,而且没有引起鱿鱼Jeotkal的pH和官能特性的变化。因此,电子束杀菌技术在低盐或发酵食品储藏工艺中具有很好的应用前景。

EFFECT OF ELECTRON BEAM ON THE MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF SQUID JEOTKAL AND ITS INGREDIENTS

A seasoned squid Jeotkal,Koran traditional fermented seafood,and its ingredients for manufacturing,including red hot pepper powder and ground garlic were irradiated by 0,0.5,1,2 and 5kGy electron beam and stored at 4℃ for 4 weeks to determine the changes of microorganisms and sensory characteristics.The initial contamination of squid Jeotkal such as total aerobic bacteria,yeast and mold,and coliform bacterial were at the levels of 2.88,3.04,and 4.20logCFU/g,respectively.However,5kGy electron beam irradiation reduced the total aerobic bacteria about 1logCFU/g.Yesat and mold and coliform bacterial were reduced 1~2logCFU/g after 2kGy irradiation and reached to undetected level when the sample was irradiated at 5kGy and following storage at 4℃ for 4 weeks.Sensory characteristics showed that 5kGy electron beam irradiation did not adversely affect overall acceptability of squid Jeotkal and its ingredients during 4℃ storage.Therefore,electron beam irradiation is one of the possible methods to improve storage stability of seasoned squid Jeotkal.