摘要
带鱼是深受消费者欢迎的海鱼。感染新型冠状病毒的进口带鱼带来极大的食品安全隐患。高能电子束辐照技术是一种高效快速灭活微生物的方法,前期研究发现特定剂量的高能电子束辐照能够灭活新冠病毒。本文研究上述剂量(2,4,7,10 kGy)的电子束辐照对进口带鱼营养、物理、贮藏及感官品质的影响。结果表明,与对照组相比,4~10 kGy电子束辐照能显著降低带鱼维生素A含量,显著增加带鱼硬度、弹性、胶黏性、咀嚼性。其中,10 kGy电子束辐照能显著降低带鱼挥发性盐基氮含量。2~10 kGy电子束辐照不会对带鱼感官品质造成不良影响。综合来看,2 kGy电子束辐照最适宜用于带鱼安全与品质保障。
Hairtail is one of the most popular marine fish.Since the outbreak of COVID-19,severe acute respiratory syndrome coronavirus 2(SARS-CoV-2)has been detected in numerous imported hairtails in China,posing significant health risks.Electron beam(E-beam)irradiation is an efficient and rapid method of inactivating microorganisms.Previous work found that specific doses of E-beam irradiation can inactivate SARS-CoV-2 in cold-chain seafood.The article studied the effects of 2,4,7,10 kGy of E-beam irradiation on the nutritional,physical,storage,and sensory quality of imported hairtail.The results showed that 4-10 kGy E-beam irradiation significantly reduced the vitamin A content of hairtail while significantly increasing its hardness,elasticity,adhesiveness,and chewiness.The dose of 10 kGy irradiation significantly decreased the total volatile base nitrogen(TVB-N)content of hairtail.It was shown that 2-10 kGy E-beam irradiation had no effect on the sensory quality of hairtail.In conclusion,a dose of 2 kGy was recommended in consideration of the keeping safety and quality in hairtail.
作者
余慧琳
赵燕
李泓浩
朱加进
Yu Huilin;Zhao Yan;Li Honghao;Zhu Jiajin(Institute of Food Science,School of Biosystems Engineering and Food Science,Zhejiang University,Hangzhou 310058)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2022年第9期178-188,共11页
Journal of Chinese Institute Of Food Science and Technology
关键词
电子束辐照
带鱼
营养品质
物理品质
感官品质
E-beam irradiation
hairtail
nutritional quality
physical quality
sensory property
