摘要
研究了接种于盒装豆腐中致病菌(Listeria innocua L83和Salmonella enteritidis 50041)的辐照效应和盒装豆腐的辐照杀菌效果,以及辐照对包装豆腐的营养品质和感官品质的影响。结果表明,接种于盒装豆腐中的李斯特氏菌和沙门氏菌的D10值分别为0.225和0.240kGy,2.0kGy以下的剂量辐照能有效降低盒装豆腐中微生物的含量,提高豆腐的食用安全。2.0kGy剂量辐照处理的盒装豆腐的感官品质能为人们所接受,其蛋白质等营养成分没有明显的变化。
The effects of irradiation on microbiological controlling,nutrient and sensory qualities of packaged tofu（bean curd） stored at commercial condition.Results showed that D10 values of Listeria innocua and Samonella enteritidis inoculated in packaged tofu were 0.225 and 0.240kGy,respectively.Irradiation dose lower than 2.0kGy had no significant effects on content of crude protein and amino acid （p〉0.05）.γ-irradiation could decrease microbial in packaged tofu and 2.0kGy should be applied to ensure the hygienic quality of the products.
出处
《核农学报》
CAS
CSCD
北大核心
2009年第4期639-642,共4页
Journal of Nuclear Agricultural Sciences
基金
国际原子能机构研究合同项目(CRP11618)
关键词
辐照
杀菌
盒装豆腐
李斯特氏菌
沙门氏菌
irradiation
decontamination
package tofu
Lister innocua L83
Salmonella enteritidis 50041
