摘要
为了探究电子束辐照对即食鸡爪风味的影响,采用顶空固相微萃取-气相色谱-质谱联用法结合感官评价分析不同辐照剂量处理对即食鸡爪风味的影响。结果显示,经0、2、4、6、8kGy剂量辐照,即食鸡爪中分别鉴定出55、54、80、96、76种挥发性物质;通过主成分分析和聚类热图可以区分不同剂量处理的即食鸡爪;感官评价结果显示辐照剂量达到8kGy时即食鸡爪的可接受度评价为勉强接受;采用4kGy及以上剂量辐照处理后的即食鸡爪中均未检出霉菌、酵母和大肠菌群。综合各项指标,采用4~6kGy辐照剂量可在保证杀菌效果的同时最大限度地保持产品的风味品质。
To investigate the effect of electron beam irradiation on the flavor of ready-to-eat chicken claw,the effects of different irradiation dose treatments on the flavor of ready-to-eat chicken claw were analyzed by headspace solid phase microextraction-gas chromatography-mass spectrometry(HSPM-GC-MS)combined with sensory evaluation.The results showed that 55,54,80,96 and 76 volatile substances were identified in readyto-eat chicken claw after 0,2,4,6,8 kGy dose irradiation,respectively.Different dose treated ready-to-eat chicken claws could be distinguished by principal component analysis and cluster heat maps.The results of sensory evaluation showed that the acceptability of ready-to-eat chicken claw was barely acceptable when the irradiation dose reached 8 kGy.In addition,no mould,yeast or coliforms were detected in ready-to-eat chicken claw after irradiation at 4 kGy and above.Combining all these indicators,the use of 4~6 kGy irradiation dose can ensure the bactericidal effect while maintaining the flavor quality of the product to the maximum extent.
作者
杨小平
王志新
周庭萱
后鹏飞
YANG Xiaoping;WANG Zhixin;ZHOU Tingxuan;HOU Pengfei(Zhongjin Irradiation Chengdu Co.,Ltd.,Chengdu 611930,China;Sichuan Food and Fermentation Industry Research&Design Institute Co.,Ltd.,Chengdu 611130,China)
出处
《食品与发酵科技》
2025年第4期9-15,共7页
Food and Fermentation Science & Technology
关键词
电子束辐照
即食鸡爪
风味
辐照剂量
electron beam irradiation
ready-to-eat chicken claw
flavor
irradiation dose
