| 摘要: |
| 【目的】 研究电子束辐照对蛋黄粉品质和微生物生长的影响，为蛋黄粉杀菌方法的确定提供参考。【方法】 以蛋黄粉为原料，分别用0，1，2，3，4，6和8 kGy电子束进行辐照处理，比较不同剂量电子束辐照对蛋黄粉乳化性能、脂质氧化性能、色泽的影响，并分析辐照后贮藏30 d蛋黄粉中微生物的变化，综合不同辐照剂量对蛋黄粉品质及微生物变化的影响，确定蛋黄粉电子束辐照处理的适宜加工工艺。【结果】 蛋黄粉在辐照剂量为1～4 kGy时，其乳化能力、乳化稳定性及脂质过氧化值分别为392.4～351.4 mL/g，27.8～24.7 min和1.80～1.98 mmol/kg，与CK组（0 kGy）乳化能力（40.6 mL/g）、乳化稳定性（28.3 min）和脂质过氧化值（1.80 mmol/kg）相比无显著差异(P＞0.05)；辐照剂量为6 kGy时，其酸价（0.14 mg/g）和色泽L*与CK组比较无显著变化；3～4 kGy的辐照剂量可以有效控制蛋黄粉中微生物的变化，并可有效防止产品贮藏过程中微生物的生长与繁殖。【结论】 电子束辐照剂量控制在4 kGy内，对蛋黄粉理化及感官品质影响不大，并能有效杀灭产品中的微生物，4 kGy是蛋黄粉适宜的电子束辐照剂量。 |
| 关键词: 电子束 辐照剂量 蛋黄粉 杀菌技术 |
| DOI： |
| 分类号: |
| 基金项目:国家高技术研究发展计划（863计划）项目(2011AA100804)；上海市科委国际合作项目(12390700700) |
|
| Effect of electron beam on quality and microorganism of egg yolk |
|
YAN Wei-qiang,YUE Ling,KONG Qiu-lian,et al
|
| Abstract: |
| 【Objective】 The objective was to investigate the effect of electron beam irradiation on quality and microorganism of egg yolk,which would provide information for determination of sterilization treatment on egg yolk.【Method】 Egg yolk was irradiated by electron accelerator at 0,1,2,3,4,6 and 8 kGy before being stored for 30 d.The effect of irradiated dose on quality of egg yolk was studied in terms of emulsifying capacity,fat oxidation and color,and microorganism change of egg yolk was tested during the 30 day storage.The optimal irradiation dose was obtained according to quality and microorganism of egg yolk.【Result】 When egg yolk was irradiated at the doses of 1-4 kGy,the emulsifying capacity,emulsion stability,and peroxide values were 392.4-351.4 mL/g,27.8-24.7 min and 1.80-1.98 mmol/kg,respectively,without significant differences compared to control group (CK) values of 40.6 mL/g,28.3 min and 1.80 mmol/kg (P>0.05).When the dose was 6 kGy,acid value (0.14 mg/g) and L* value were not significantly different from CK.The dose of 3－4 kGy was the best to control the quality and growth of microorganisms in egg yolk.【Conclusion】 The dose of no more than 4 kGy for electron beam irradiation was optimal since the effect on physical and chemical properties of egg yolk was negligible and the control of microorganisms was efficient. |
| Key words: electron beam irradiation dose egg yolk sterilization technology |
