Effect of 60Co-γ Ray Irradiation on Low-Temperature Storage Quality of Vacuum Packaged Ham Sausages
In order to explore the effect of 60Co-γ ray irradiation on the quality of vacuum packaged ham sausages and determine the optimal irradiation dose,0,1,3,6,9 kGy 60 Co-γ rays are used to irradiate vacuum packaged ham sausages,and they are refrigerated at 4 ℃ for 60 d.The changes of total bacterial count,texture,color difference,pH value,TBARS value,TVB-N value and sensory quality of ham sausages during storage are detected.The results show that the total bacterial count of the irradiated ham sausages do not exceed the national standard during the storage,and the higher the irradiation dose,the more significant the antibacterial effect.With the extension of storage time,the overall hardness value of ham sausages shows a downward trend,among which,the hardness value of ham sausages irradiated with 3～6 kGy is the most stable.After irradiation,the initial L*value of each test group has no significant change,while the initial a*value decreases significantly,and the color of ham sausages irradiated with 3～6 kGy remains the most stable throughout the entire storage period.With the extension of storage period,pH value decreases gradually,and the higher the irradiation dose,the lower the decreasing rate of pH value.The initial TBARS value of ham sausages after irradiation is higher than that of the control group,but the TBARS value of 3～6 kGy radiation dose group is significantly lower than that of other test groups at the end of storage(P＜0.05).During storage,6～9 kGy irradiation group can significantly inhibit the increase of TVB-N value(P＜0.05).After irradiation,the irradiation taste produced by ham sausages leads to a decrease in the initial value of flavor index score in sensory evaluation,but it can delay the decline in sensory quality during storage.In summary,3～6 kGy can maintain the stable quality of ham sausages during storage to the greatest extent.
60Co-γ ray irradiationvacuum packagingham sausagesstorage quality
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