文档介绍：辐照对四川泡生姜的影响伍玲,何江,黄敏,谢艳,高鹏,陈浩*,陈谦(四川省原子能研究院,四川成都 610066)摘要:为了保证品质并减少食品添加剂的使用,采用60C o-γ射线对四川泡生姜进行辐照灭菌处理,研究辐照对泡生姜中微生物数量、乳酸含量、亚***盐含量及感官评价等因素的影响。结果表明,在0~5 kG y辐照剂量范围内,细菌总数及乳酸菌数随着辐照吸收剂量的增加而逐渐减少,当初始含菌量在105~106C FU /g范围内,5 kG y的辐照可将细菌总数及乳酸菌数降至100 C FU /g;泡生姜中的乳酸含量受辐照影响不大;亚***盐含量随辐照吸收剂量的增加略有上升,但在0~5 kG y范围内始终远低于四川泡菜地方标准及食品安全国家标准;在实验剂量范围内,辐照对泡生姜感官无明显影响。说明60C o-γ射线辐照处理对泡生姜的总体质量没有明显影响,并可减少化学防腐剂的使用,增加食品安全,同时有效杀灭微生物,延长货架期。关键词:辐照;生姜;微生物;理化指标;感官评价中图分类号:;TL99 文献标识码:A 文章编号:0254-5071(2014)10-0072-04doi:.0254- U Ling,H E Jiang,H U A N G M in,X IE Y an,G A O Peng,C H EN H ao*,C H EN Q ian(Sichuan Institute ofA tom ic Energy,C hengdu 610101,C hina)In orderto ensure quality and reduce the use offood additivesin pickles,60C o-γ ray irradiation w asused to conductsterilization forSichuanpickles effectofirradiation on m anism s,lactic acid content,and nitrite contentin pickle ginger and on sensory evaluation w esultshow ed thatin the irradiation dose range of0-5 kG y,the num beroftotalbacteria and lactic acid bacteria decreased w ith the increaseofradiation absorbed hen the initialbacterialcontentw as in the range of105-106C FU /g and radiation dose w as 5 kG y,the totalnum berofbacteria and lactic acid bacteria can be reduced to about100 C FU / lactic acid contentofpickle ginger w as little affected by con