【摘要】 研究了出口冷冻虾仁的辐照保鲜效果 ,并对辐照冷冻虾仁的微生物指标、主要营养成分、理化指标进行了检测。结果表明 :3～ 5kGy的辐照剂量可以杀灭冷冻虾仁中 99%以上的微生物 ,经 1～ 9kGy剂量辐照 ,虾肉中大多数氨基酸含量均有增加 ,其总量明显高于对照 ,增加幅度在 0 33%～ 2 4 6%之间 ,辐照后挥发性盐基氮的含量降低 ,有害重金属元素含量辐照前后无显著差异 ,辐照后虾仁在 - 7℃下贮存 ,保鲜期比对照延长 6个月。更多还原

【Abstract】 The effect of irradiation preservation of frozen shelled shrimps for export was studied. The microbial index, nutritional ingredient, physico chemical index for irradiation frozen shelled shrimps were determined. The results showed that 3～5kGy of irradiation could kill more than 99% of all kinds of microorganisms in frozen shelled shrimps, the content of most amino acids in shelled shrimps increased. After being irradiated at 1～9kGy dose, the total amino acids were obviously higher than the control(increased by 0.33%～24.6%),and the content of the total volatile basic nitrogen decreased. Compared with the control the content of the heavy metal elements had no obvious change, the preservation duration of irradiated shelled shrimp was six months longer than that of the control when stored at -7℃.更多还原