【作者】 陈学玲； 何建军； 程薇； 文胜利； 张光阳； 熊光权； 叶丽秀； 陈玉霞；

【Author】 CHEN Xue-ling HE Jian-jun CHENG Wei WEN Sheng-li ZHANG Guang-yang, XIONG Guang-quan YE Li-xiu CHEN Yu-xia (Institute for Irradiating and Processing, Hubei Academy of Agriculture Sciences, Wuhan 430064 )

【机构】 湖北省农业科学院辐照加工所；

【摘要】 本文利用辐照技术对冻干武昌鱼进行杀菌研究。研究显示,武昌鱼经过冻干处理后,大肠菌群小于3MPN／100g及沙门氏菌未检出,再经辐照杀菌处理后细菌总数显著降低至许可范围(小于10cfu/g);冻干武昌鱼辐照杀菌的最佳剂量是1kGy;冻干技术和辐照技术的结合,有利于延长武昌鱼货架期。更多还原

【Abstract】 The freezing-drying Wuchang fish were irradiated to kill bacteria. The results were following, the number of salmonella and the coliform group in freeze-dried Wuchang fish were acceptable according to our national industrial standard, the number of bacteria was decreased from 3100 cfu/g to <10 cfu/g after irradiated, the optimal irradiation dose was 1kGy, and shelf life of Wuchang fish was extended by freezing-drying and irradiating.更多还原