【摘要】 选取不同辐照源（电子束、γ射线）及其不同剂量率（电子束2.11 k Gy∕s、8.44 k Gy∕s,γ射线0.25 k Gy∕h、6.00 k Gy∕h）考察其对病原微生物D₁₀值（指将微生物总数降低至其初始值10%所需要的辐照剂量）、牛肉糜杀菌效果及感官品质的影响。结果表明:不同辐照源及其不同剂量率处理对牛肉糜中添加的大肠杆菌、沙门氏菌、金黄色葡萄球菌D₁₀值及肉糜自身污染微生物的杀灭效果无显著影响。肉糜红色参数a*随剂量增加而降低,2 k Gy处理即导致a*值明显下降,电子束处理a*值小于同剂量γ射线处理。辐照导致生牛肉糜风味下降,嗅感评分随剂量增加而降低,γ射线处理嗅感评分低于同剂量电子束处理。电子鼻能区分辐照与未辐照样本,但不同辐照方式间差异较小。牛肉糜电子舌滋味主要是苦味、鲜味和丰富度,辐照后苦味减弱、鲜味增强,但丰富度降低。更多还原

【Abstract】 The effect of different irradiation methods（ e-beam and γ-ray irradiation） on sterilization and sensory quality of minced beef was examined at different dose rates（2. 11 kGy∕s and 8. 44 k Gy∕s for e-beam,0. 25 kGy∕h and 6. 00 kGy∕h for γ-ray）. The results showed that no significant difference was found in the D₁₀ values of pathogenic microorganisms（Escherichia coli,SalmonellaandStaphylococcus aureus） added to minced beef and the killing effect of self-polluted microorganisms in minced beef between e-beam and γ-ray irradiation,and so did the two different dose rates. A trend toward a decrease of redness（a*）was observed with increasing the irradiation dose,and a*value decreased sharply after 2 k Gy irradiation. The a*value of electron beam treatment was lower than γ-ray treatment at the same dose. The irradiation reduced the acceptability of flavor of minced beef,and the olfactory score decreased with the increase of dose. The olfactory score of γ-ray treatment was lower than that of electron beam treatment at the same dose. The electronic nose could distinguish the irradiated minced beef and non-irradiated ones,but there was little difference between minced beef treated with different irradiation methods. The electronic tongue signals of minced beef were mainly bitterness,umami and richness. Irradiation resulted in lower bitterness and higher umami,but caused decrease of richness.更多还原