低剂量γ辐照对牛肉肌内脂肪酸组成及牛肉质量的影响

食品科学 ›› 2008, Vol. 29 ›› Issue (7): 81-85.

低剂量γ辐照对牛肉肌内脂肪酸组成及牛肉质量的影响

陈银基,周光宏,鞠兴荣

南京财经大学江苏省粮油品质控制及深加工技术重点实验室；南京农业大学教育部肉品加工与质量控制重点开放实验室；南京财经大学江苏省粮油品质控制及深加工技术重点实验室江苏南京210003；江苏南京210095；江苏南京210003

出版日期:2008-07-15 发布日期:2011-07-28

Effect of Low Dose Gamma Irradiation on Beef Quality and Fatty Acid Composition

CHEN Yin-Ji, ZHOU Guang-Hong, JU Xing-Rong

1.Key Laboratory of Grain and Oils Quality Control and Deep-utilizing Technology of Jiangsu Province, Nanjing University of Finance and Economics, Nanjing 210003, China;2. Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China

Online:2008-07-15 Published:2011-07-28

摘要/Abstract

摘要： 取8头黄牛的半腱肌,在60Co源下辐照,剂量分别1.13,2.09及3.17kGy,牛肉在7℃环境下储存10d,评估不同辐照剂量和储存时间(0d或10d)条件下肌内脂肪酸组成及牛肉质量的变化。肉样储存10d后,未辐照的肉样中SFA和MUFA含量比未储存未辐照的牛肉(0d,0kGy)显著上升,而辐照过的肉样SFA和MUFA含量基本不变。辐照后多不饱和脂肪酸(PUFA)、n-3PUFA、n-6PUFA含量和P/S显著下降(0d或10d)。不同辐照剂量对脂肪酸的影响差异不显著。辐照后0d,牛肉样滴水损失及TBARS与辐照剂量呈正相关,随着辐照剂量的增加(从0kGy到3.17kGy),滴水损失及TBARS逐步升高;而10d储存后,滴水损失和TBARS则与辐照剂量呈负相关。辐照后牛肉样细菌总数随辐照剂量的增大显著下降。牛肉肌内脂肪脂肪酸组成和比值因辐照而产生变化,而辐照剂量的增加(1.13kGy到3.17kGy)对脂肪酸组成没有显著的影响。3kGy左右的低剂量辐照可以很好的确保牛肉质量,而不会引起脂肪营养较大的损失。

关键词: 辐照, 牛肉, 脂肪酸, TBARS, 细菌总数

Abstract: Semitendinous muscles (n = 8) obtained from Chinese Yellow Cattle were irradiated at 0, 1.13, 2.09, or 3.17 kGy using a 60Co irradiation source and then stored at 7 ℃ for 10 days to estimate beef fatty acid composition and quality changes with different gamma irradiation doses and storage time. Contents of polyunsaturated fatty acid (PUFA), n-3 PUFA and n-6 PUFA, as well as P/S decrease after irradiation, without abvious changes during 10 days of storage. Purge loss and TBARS increase with irradiation dose increasing from 0 to 3.17 kGy just after irradiation for 0 day. However, after 10 days of storage, purge loss and TBARS value decrease with irradiation dose increasing, and samples have the lowest purge loss and TBARS value at the dose of 3.17 kGy. Total bacterial counts decrease significantly after irradiation, and the reduction of total bacterial counts is propor-tional with irradiation dose increasing. It can be concluded that beef fatty acid percentages and compositions, change for irradiation .However, no great changes occur with irradiation dose increasing from 1.13 to 3.17 kGy within 10 days of storage. Low dose of 3 kGy gamma irradiation is recommended to apply in fresh beef before storage.

Key words: radiation, beef, fatty acid, TBARS, total bacterial counts

陈银基, 周光宏, 鞠兴荣. 低剂量γ辐照对牛肉肌内脂肪酸组成及牛肉质量的影响[J]. 食品科学, 2008, 29(7): 81-85.

CHEN Yin-Ji, ZHOU Guang-Hong, JU Xing-Rong. Effect of Low Dose Gamma Irradiation on Beef Quality and Fatty Acid Composition[J]. FOOD SCIENCE, 2008, 29(7): 81-85.

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