电子束和γ射线辐照对素鸡杀菌效果及氧化效应的影响

doi:10.7506/spkx1002-6630-201313013

食品科学

电子束和γ射线辐照对素鸡杀菌效果及氧化效应的影响

贾倩1，李淑荣1，高美须1，王志东1,*，裴颖1，尚颐斌1，邓文敏2

1.中国农业科学院农产品加工研究所，农业部农产品加工与质量控制重点开放实验室，北京 100193；
2.四川省原子能研究院，四川成都 610101

出版日期:2013-07-15 发布日期:2013-06-28
通讯作者: 王志东

Comparative Effects of Electron Beam and Gamma Ray Irradiation on Microorganism Inactivation and Oxidation of Steamed Tofu Rolls

JIA Qian1，LI Shu-rong1，GAO Mei-xu1，WANG Zhi-dong1,*，PEI Ying1，SHANG Yi-bin1，DENG Wen-min2

1. Key Laboratory of Agro-products Processing and Quality Control, Ministry of Agriculture, Institute of Agro-products Processing
Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China；2. Sichuan Institute of Atomic Energy,
Chengdu 610101, China

Online:2013-07-15 Published:2013-06-28
Contact: WANG Zhi-dong

摘要/Abstract

摘要：

为探明电子束和γ射线辐照效应差异，以素鸡为原材料，研究两种辐照处理对素鸡的杀菌效果及其引起的氧化效应。采用平板计数法测定辐照素鸡中的菌落总数，通过D10值表征两种辐照形式的杀菌效果；通过测定辐照素鸡的硫代巴比妥酸反应产物(TBARs)值反映两种辐照处理引起的氧化效应。结果显示：γ射线辐照对素鸡菌落总数的D10值为0.43kGy，电子束辐照的D10值为0.48kGy，两者差异不显著(P≥0.05)。经辐照处理后素鸡的TBARs值随贮藏时间增加而升高，γ射线辐照处理增加了素鸡在贮藏期中的氧化效应，而电子束辐照却减缓了这一氧化效应。电子束辐照引起的氧化效应小于等量γ射线辐照引起的氧化效应。综上所述，电子束和γ射线辐照处理对素鸡的杀菌效果无显著差异；电子束辐照在引起素鸡氧化效应方面则低于γ射线辐照。

关键词: 辐照, 电子束, &gamma, 射线, 杀菌, 氧化

Abstract:

The effects of electron beam and gamma ray irradiation on microorganism inactivation and oxidation in steamed
tofu rolls were studied in order to investigate the difference between both irradiations, which might be helpful for guiding the
application of electron beam irradiation in food processing and preservation. Plate count method was used to measure irradiated
samples for the total number of colonies as D10 values. 2-Thiobarbituric acid (TBARs) value was determined to show
the inductive oxidation effects of irradiation. Results showed that D10 values of electron beam and gamma ray irradiation
were 0.48 kGy and 0.43 kGy, respectively. There was no significant (P ≥ 0.05) difference between two irradiation methods
according to ANOVA analysis. The TBARs values of irradiated steamed tofu rolls increased significantly during storage (P ＜
0.05). Gamma ray irradiation led to a significant increase in TBARs value during storage whereas electron beam irradiation did
not show any effect. Electron beam irradiation had poorer oxidation effect on steamed tofu rolls when applied at the same dose
as gamma ray irradiation. In conclusion, electron beam irradiation showed a similar efficacy of microorganism inactivation but
less powerful oxidation effect than gamma ray irradiation.

Key words: irradiation, electron beam, gamma ray, microorganism inactivation, oxidation

中图分类号:

TS205.9

贾倩1，李淑荣1，高美须1，王志东1,*，裴颖1，尚颐斌1，邓文敏2. 电子束和γ射线辐照对素鸡杀菌效果及氧化效应的影响[J]. 食品科学, doi: 10.7506/spkx1002-6630-201313013.

JIA Qian1，LI Shu-rong1，GAO Mei-xu1，WANG Zhi-dong1,*，PEI Ying1，SHANG Yi-bin1，DENG Wen-min2. Comparative Effects of Electron Beam and Gamma Ray Irradiation on Microorganism Inactivation and Oxidation of Steamed Tofu Rolls[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201313013.

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电子束和γ射线辐照对素鸡杀菌效果及氧化效应的影响

Comparative Effects of Electron Beam and Gamma Ray Irradiation on Microorganism Inactivation and Oxidation of Steamed Tofu Rolls

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