| 伽马辐照对冰藏大黄鱼品质和货架期的影响 |
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| 引用本文： | 杨宪时,姜兴为,李学英,郭全友,蒋慧亮.伽马辐照对冰藏大黄鱼品质和货架期的影响[J].农业工程学报,2011,27(2):376-381. |
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| 作者姓名： | 杨宪时 姜兴为 李学英 郭全友 蒋慧亮 |
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| 作者单位： | 1．中国水产科学研究院东海水产研究所，上海 200090;1．中国水产科学研究院东海水产研究所，上海 200090； 2．上海海洋大学食品学院，上海 201306;1．中国水产科学研究院东海水产研究所，上海 200090;1．中国水产科学研究院东海水产研究所，上海 200090;1．中国水产科学研究院东海水产研究所，上海 200090；3．大连海洋大学食品工程学院，大连 116023 |
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| 基金项目： | 国家自然科学基金项目（30771675）；科技部农业科技成果转化资金项目（2007GB23260281）；中央级公益性科研院所基本科研业务费专项资金 (2007M05) |
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| 摘 要： | 为探索伽马辐照处理对冰藏鲜鱼的保鲜效果，试验分析了大黄鱼冰藏期间微生物、生化指标和感官指标的变化，探讨了低剂量辐照处理（1 kGy和2 kGy）对大黄鱼品质和货架期的影响。结果表明，辐照处理后大黄鱼的菌落总数、假单胞菌和产硫化氢细菌数量显著减少；在贮藏期间辐照处理的大黄鱼各种菌数量始终比对照组少；辐照处理可显著减缓大黄鱼挥发性盐基氮和三甲胺的增加；但会促进脂肪的氧化，2 kGy组大黄鱼在贮藏后期能闻到脂肪酸败的味道，而 1 kGy组和对照组大黄鱼始终没有闻到这种味道。辐照处理可增加大黄鱼的货架期，对照组货架期为17 d，而辐照剂量为1 kGy和2 kGy的货架期可延长至30 d和26 d。本试验为辐照商业化应用提供了技术依据。
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| 关 键 词： | 辐照，伽马射线，质量控制，大黄鱼，货架期，保鲜 |
| 收稿时间： | 9/8/2010 12:00:00 AM |
| 修稿时间： | 2010/11/3 0:00:00 |
Effects of gamma irradiation on quality and shelf life of iced Pseudosciaena crocea |
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| Yang Xianshi,Jiang Xingwei,LI Xueying,Guo Quanyou and Jiang Huiliang.Effects of gamma irradiation on quality and shelf life of iced Pseudosciaena crocea[J].Transactions of the Chinese Society of Agricultural Engineering,2011,27(2):376-381. |
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| Authors: | Yang Xianshi Jiang Xingwei LI Xueying Guo Quanyou and Jiang Huiliang |
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| Institution: | Yang Xianshi1,Jiang Xingwei1,2,LI Xueying1,Guo Quanyou1,Jiang Huiliang1,3 (1.East China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Shanghai 200090,China,2.Food Science College of Shanghai Ocean University,Shanghai 201306,China 3.Food Science College of Dalian Ocean University,Dalian 116023,China) |
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| Abstract: | To explore the preservation effect of gamma irradiation on ice-storaged fish, the influence of gamma irradiation (1 kGy and 2 kGy) on quality and shelf life of iced Pseudosciaena crocea was discussed by analyzing the microbiological, biochemical and organoleptic changes occurring in fish samples. The results showed that the numbers of total viable counts, Pseudomonas spp. and H2S-producing bacteria significantly decreased after irradiation; during storage the bacteria numbers of Pseudosciaena crocea treated with irradiation were always less than the control simples; the concentrations of total volatile basic nitrogen and trimethylamine were conspicuously reduced by irradiation, whereas lipid oxidation was accelerated. At the end of storage the smell of lipid rancidity could be smelled for fish treated with 2 kGy dose, but that smell could not be smelled for 1 kGy and control simples. The shelf life could be remarkably prolonged by irradiation, and compared to a shelf life of 17 days for non-irradiated samples, the shelf life of Pseudosciaena crocea treated with 1 kGy and 2 kGy were extended to 30 days and 26 days, respectively. The work can provide technical references for commercial application of irradiation. |
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| Keywords: | irradiation gamma rays quality control Pseudosciaena crocea shelf life preservation |
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