The Influence of High-energy Electron Beam Irradiation on Chicken Quality and Microorganism of Convenient Food
The effects of irradiation at different doses on the microbial load and quality of the diced chicken were investigated.The chicken convenience foods were irradiated with 0,1.0,3.0,5.0,7.0,10.0 and 15.0 kGy doses of high-energy electron irradia-tion and stored at 4±0.5℃immediately after irradiation to analyze the effect of irradiation on the microbial killing and the quality effect of the chicken convenience food.The results showed that high-energy electron irradiation significantly reduced the breeding of pathogenic microorganisms during the storage period,and the inhibition effect increased with the increase of the irradiation dose.Compared with the control,the dose of irradiation lower than 5.0 kGy could better maintain the hardness,chewiness,cohesion,springiness and other parameters during the storage period,while the dose higher than 7.0 kGy was not conducive to maintain the texture quality of chicken.In the long-term storage,medium dose(5.0 kGy and 7.0 kGy)irradiation helps to maintain crude fat con-tent and reduce volatile base nitrogen content,thus maintaining the amino acid stability and the low peroxide values.In comprehen-sive evaluation,in order to maintain flavor of diced chicken of convenient food during the long-term storage,high-energy electron irradiation of 5.0～7.0 kGy is reasonable.
万方数据
维普
