摘要
利用0～10kGy的辐照剂量对真空包装鲫鱼、针鱼、皮虾3种水产品的保存期、保藏条件进行了系统研究。对样品感官、微生物(细菌总数、大肠菌群数和致病菌)和理化指标(挥发性盐基氮)检验结果表明:25℃不适于保存上述剂量辐照的水产品;冷藏(4℃)条件下保存的辐照水产品辐照剂量与水产品保存期呈正相关;辐照使水产品菌落总数的增长明显减慢;一定剂量的辐照可将水产品大肠菌群数值降至300个/kg以下,并可杀灭其中人工污染的志贺氏菌、沙门氏菌和副溶血性弧菌;2.5kGy的辐照剂量可延缓鲫鱼、针鱼和皮虾样品中挥发性盐基氮的增高。
The effect of irradiation at doses of 0-10kGy on the shelf life of aquatic products was determined. The results showed that irradiation could not prolong the shelf life of aquatic products kept at 25℃. While the aquatic products were kept at refrigerator (4℃), the irradiation could prolong the shelf life and effectively reduce the total aerobic plate count. Irradiation could effectively reduce the number of coliform to less than 300/kg and eliminate Shigella shigae, Salmonella and Vibrio parahaemolyticus inoculated on shrimp, needle fish and crucian. A dose of 2 5kGy could delay the rising of total volatile basal nitrogen in samples.
出处
《卫生研究》
CAS
CSCD
北大核心
2000年第2期120-122,共3页
Journal of Hygiene Research
基金
农业部资助课题
国家重点科技项目 (攻关 )计划
同位素与辐照技术应用子专题
关键词
辐照保藏
水产品
保藏作用
irradiation, shelf life, aquatic product
