| 摘要: |
| 【目的】研究电子束辐照对罗非鱼片冷藏期间相关生物学指标和感官品质的影响，为冰鲜罗非鱼片物理冷杀菌保鲜提供参考。【方法】鲜活宰杀的罗非鱼片经0，2，4，8 kGy不同剂量电子束辐照后于4 ℃冷藏18 d，于0，4，11，18 d测菌落总数、大肠菌群、沙门氏菌、金黄色葡萄球菌、副溶血弧菌、挥发性盐基氮(TVBN)、色泽、鱼肉硬度、嗅感、pH值。同时对10 kGy电子束辐照灭菌的罗非鱼肉糜接种病原菌(大肠杆菌、沙门氏菌、金黄色葡萄球菌、副溶血弧菌)，检测0，0.4，0.8，1.2，1.6，2 kGy电子束辐照后病原菌的存活率，确定电子束辐照D10值。【结果】 鲜活宰杀的罗非鱼片带菌量较高，菌落总数达1.6×106 CFU/g，且大肠菌群、沙门氏菌、金黄色葡萄球菌、副溶血弧菌都有检出。电子束辐照杀灭病原菌效果良好，大肠杆菌、沙门氏菌、金黄色葡萄球菌、副溶血弧菌的D10值均小于0.5 kGy。电子束辐照可显著抑制鱼片冷藏期间菌落总数增幅，减缓鱼肉硬度降幅。综合考虑感官品质因素，以4 kGy辐照保鲜罗非鱼片效果最佳。4 kGy辐照结合4 ℃冷藏，11 d时罗非鱼片无大肠菌群、沙门氏菌、副溶血弧菌、金黄色葡萄球菌检出，TVBN含量为20.91 mg/hg，嗅感显著优于未辐照处理和8 kGy辐照处理。【结论】用4 kGy电子束辐照可有效延长罗非鱼片冷藏时间，提高冷藏品质，4 ℃下可保鲜11 d。 |
| 关键词: 电子束辐照 罗非鱼片 冷藏期 感官品质 |
| DOI： |
| 分类号: |
| 基金项目:上海市科技兴农项目（沪农科攻字2016 第6-3-4） |
|
| Effects of electronic beams irradiation sterilization on cold storage life and sensory quality of tilapia fillets |
|
QI Wenyuan,WANG Haihong,YUE Ling,et al
|
| Abstract: |
| 【Objective】Electron beams irradiation was applied to tilapia fillets and its effectiveness on related biological indexes and sensory quality of tilapia fillets during cold storage were investigated to provide reference for physical cold sterilization and preservation technology of tilapia fillets.【Method】The tilapia fillets killed and cut freshly were irradiated with doses of 0,2,4 and 8 kGy and stored at 4 ℃ for 18 days.The total number of bacteria,pathogenic microbes including coliforms,Salmonella,Staphylococcus aureus and Vibrio parahaemolyticus,content of TVBN,indexes of color,hardness,ordor,and pH value were detected at 0,4,11,18 days.The fresh tilapia surimi sterilized with 10 kGy electron beam irradiation was inoculated with Escherichia coli,Salmonella,Staphylococcus aureus and Vibrio parahaemolyticus before being irradiated with doses of 0,0.4,0.8,1.2,1.6 and 2 kGy.The survival rates of pathogenic bacteria were detected for determination of radiation tolerance index D10.【Result】The initial level of microorganism of tilapia fillets was high with the total bacteria number of 1.6×106 CFU/g,and coliforms,Salmonella,Staphylococcus aureus and Vibrio parahaemolyticus were all detected.Electron beam irradiation had good effect in killing pathogenic bacteria with D10 values of less than 0.5 kGy for Escherichia coli,Salmonella,Staphylococcus aureus and Vibrio parahaemolyticus.The electron beam irradiation significantly inhibited the increase of total microbial colonies and reduced the decrease of fish hardness.Considering sensory and quality factors,4 kGy irradiation had the best effect on preservation of tilapia fillets.For the tilapia fillets treated with 4 kGy electron beams after 11 days storage at 4 ℃,coliforms,Salmonella,Vibrio parahaemolyticus and Staphylococcus aureus were not detected,content of TVBN was 20.91 mg/hg,and the ordor was significantly better than that of non-irradiated and 8 kGy irradiated fillets.【Conclusion】Electron beam irradiation of 4 kGy could effectively prolong the cold storage time of tilapia fillets to 11 days at 4 ℃ and improve the quality of cold stored tilapia fillets. |
| Key words: electronic beams irradiation tilapia fillets cold storage life sensory quality |
