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浙江大学学报（农业与生命科学版）
浙江大学学报(农业与生命科学版)  2016, Vol. 42 Issue (2): 220-227    DOI: 10.3785/j.issn.1008-9209.2015.04.271
食品科学     
壳聚糖协同γ射线辐照对冷鲜猪肉品质的影响
王晶晶，徐超，杨题隆，刘训悦，丁兴成*
浙江大学原子核农业科学研究所/农业部核农学重点开放实验室，杭州 310029
Combined effect of chitosan and gamma ray on quality of chilled fresh pork.
WANG Jingjing, XU Chao, YANG Tilong, LIU Xunyue, DING Xingcheng*
(Key Laboratory of Nuclear Agricultural Sciences of the Ministry of Agriculture/Institute of Nuclear-Agricultural Science, Zhejiang University, Hangzhou 310029, China)
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摘要： 为探明壳聚糖复合辐照技术对冷鲜猪肉品质的影响，采用不同剂量的60Co γ射线（0、3、5和7 kGy）辐照经0%、1%和1.5%壳聚糖溶液处理的真空包装冷鲜猪肉，定时测定处理后冷鲜猪肉的含水量与pH值的变化；采用平板计数法测定冷鲜肉的菌落总数；研究冷鲜肉硫代巴比妥酸(thiobarbituric acid, TBA)值，分析在贮藏过程中冷鲜肉的氧化程度，通过色度测定比较冷鲜肉在直观视觉上的变化。结果表明：冷鲜肉在贮藏期内整体含水量在69.88%～75.22%之间波动，pH值有一定程度的上升，但壳聚糖溶液和辐照处理在抑制pH值上升方面能起到一定作用；在菌落总数方面，随着辐照剂量和壳聚糖溶液质量分数的增加，冷鲜肉中的菌落总数呈下降趋势，且壳聚糖协同γ射线辐照处理组比单独γ射线辐照处理组和单独壳聚糖溶液处理组在控制菌落总数方面更具优势；在低剂量时，经壳聚糖溶液处理组的TBA值低于未经壳聚糖溶液处理组；在色泽方面，0 d时所有辐照处理组a*值高于未经辐照处理组，未经辐照处理组的b*值高于所有辐照处理组，0 d时a*值随着辐照剂量的增加呈增大的趋势，b*值随着贮藏时间的延长，所有处理组均有增加的趋势，经壳聚糖溶液处理组与未经壳聚糖处理组的a*和b*值并未表现出明显的差别。综上所述，与单独壳聚糖溶液和单独辐照处理相比，壳聚糖协同辐照处理组在控制含水量、色泽和脂肪氧化方面没有表现出明显的优势，但在控制pH值方面起到了一定的作用，尤其在抑菌方面优势明显。
Abstract: Chilled pork is an important food in China due to its high nutritional value and excellent taste. However, the major problem associated with chilled pork is its susceptibility to contamination by pathogenic bacteria in the process of slaughtering, processing and transportation. Chitosan has been found to be a biocompatible, nonantigenic, biodegradable, nontoxic and biofunctional natural compound. And it was reported to have strong antimicrobial and antifungal activities, against a range of foodborne filamentous fungi, yeast, and bacteria. So chitosan makes it a potential natural source of food preservative or coating material. Food irradiation technology, as a kind of cold sterilization technology, has advantages of no residue, excellent sterilization effect and so on. Nowadays gamma irradiation is one of the most commonly used irradiation methods in China, due to its strong penetrating power, perfect technique and equipment protection, and excellent sterilization effect. Till now, the single effect of chitosan and gamma irradiation on chilled pork has been reported, but the combined effect of both chitosan and gamma ray on quality of chilled fresh pork has not been documented. This study was to explore a new way on shelf-life extension of chilled pork. Chilled fresh pork was soaked in 0%, 1% and 1.5% chitosan solution, was vacuum-packed in polythene bags individually and then was subjected to 0, 3, 5 and 7 kGy doses of irradiation using 60Co gamma ray. Water content, pH value, chromaticity, lipid oxidation index of thiobarbituric acid (TBA) value, and total viable counts were measured at regular time. Plate count method was used to measure samples for the total number of colonies. Significance between treatments was determined by multi-factor analysis of variance (MANOVA) using SPSS 16.0. Results indicated that in the storage period, the range of water content was 69.88% 75.22% on the whole, and the pH value finally had a certain degree of rise, but the chitosan solution and irradiation treatment played a role in controlling pH rise. In terms of total viable counts, with the increase of irradiation dose and concentration of chitosan solution, the total colony number of samples declined. Chitosan combined with gamma ray treatment groups performed better in controlling the total number of colonies than the single application of gamma ray irradiation treatment groups and chitosan solution treatment groups. The TBA value of groups treated by chitosan solution at low doses was lower than the groups without chitosan solution treatment. In terms of color evaluation, at the first day after irradiation, a* value of the irradiation treatment groups was higher than that of treatment groups without irradiation, but b* value was the opposite. The a* value of all treatment groups increased with the irradiation dose at the first day, while the b* value of all treatment groups increased with the extension of storage time. In conclusion, compared with the single application of gamma irradiation treatment groups and chitosan solution treatment groups, though the chitosan-gamma ray combined skill has not shown obvious advantages in controlling water content and preventing color change and fat oxidation, it does better in controlling the rise of pH to some degree, and especially in controlling the total number of colonies, which is one of the most important factors influencing the shelf-life of food.
出版日期: 2016-03-20
CLC:  TS 205  
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刘训悦
王晶晶
徐超
杨题隆
丁兴成

引用本文:

王晶晶，徐超，杨题隆，刘训悦，丁兴成. 壳聚糖协同γ射线辐照对冷鲜猪肉品质的影响[J]. 浙江大学学报(农业与生命科学版), 2016, 42(2): 220-227.

WANG Jingjing, XU Chao, YANG Tilong, LIU Xunyue, DING Xingcheng. Combined effect of chitosan and gamma ray on quality of chilled fresh pork.. Journal of Zhejiang University (Agriculture and Life Sciences), 2016, 42(2): 220-227.

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http://www.zjujournals.com/agr/CN/10.3785/j.issn.1008-9209.2015.04.271    或    http://www.zjujournals.com/agr/CN/Y2016/V42/I2/220

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