食品与发酵工业 >

2022 , Vol. 48 >Issue 4: 130 - 136

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027507

研究报告

泡酸菜辐照杀菌应用评价

  • 欧雪 ,
  • 敖晓琳 ,
  • 吴梦西 ,
  • 晏俊玲 ,
  • 刘书亮 ,
  • 陈安均 ,
  • 高鹏 ,
  • 徐飞
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  • 1(四川农业大学 食品学院,四川 雅安,625014)
    2(四川省原子能研究院,四川 成都,610101)
    3(辐照保藏四川省重点实验室,四川 成都,610101)
    4(四川李记乐宝食品有限公司,四川 眉山,620036)
硕士研究生(敖晓琳副教授为通信作者,E-mail:huavslin@163.com)

收稿日期: 2021-04-04

  修回日期: 2021-05-28

  网络出版日期: 2022-03-16

基金资助

四川省原子能研究院辐照保藏四川省重点实验室开放基金项目(FZBC2020003)

收起

Evaluation on the application of radiation sterilization of sauerkrauts

  • OU Xue ,
  • AO Xiaolin ,
  • WU Mengxi ,
  • YAN Junling ,
  • LIU Shuliang ,
  • CHEN Anjun ,
  • GAO Peng ,
  • XU Fei
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  • 1(College of Food Science and Technology, Sichuan Agricultural University, Ya′an 625014, China)
    2(Sichuan Institute of Atomic Energy, Chengdu 610101, China)
    3(Irradiation Preservation Key Laboratory of Sichuan Province, Chengdu 610101, China)
    4(Sicuan Liji Lebao Food Co.Ltd., Meishan 620036, China)

Received date: 2021-04-04

  Revised date: 2021-05-28

  Online published: 2022-03-16

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摘要

辐照杀菌作为一种新型冷杀菌技术,逐渐被运用于食品生产中。为探讨辐照杀菌对泡酸菜品质的影响,将泡酸菜在辐照剂量分别为0、2、4、6、8、10 kGy下杀菌处理后,通过感官及风味品质分析,确定不同照射剂量对酸菜贮藏后品质及其微生物数量及种类的影响,最后对耐辐照微生物进行特性分析。结果表明,与对照组相比(0 kGy辐照处理),泡酸菜在4 kGy辐照剂量下能够保持最佳的感官品质,能够最大程度保留风味物质且不产生辐照异味。不同辐照剂量下共分离鉴定出微生物共7个种,照射剂量在4 kGy以上时仍残存的微生物有4种,分别是解淀粉芽孢杆菌(Bacillus amyloliquefaciens)、枯草芽孢杆菌(Bacillus subtilis)、海考克氏菌(Kocuria marina)和香鱼假单胞菌(Pseudomonas plecoglossicida)。其中芽孢杆菌属和考克氏菌属的环境适应能力较强,但都不耐酸(pH低于2.5)和高温(70 ℃)。因此在保证泡酸菜品质的前提下仍然需要结合其他杀菌方式处理。

关键词： 辐照杀菌; 泡酸菜; 耐辐照微生物; 感官品质; 风味物质

本文引用格式

欧雪 , 敖晓琳 , 吴梦西 , 晏俊玲 , 刘书亮 , 陈安均 , 高鹏 , 徐飞 . 泡酸菜辐照杀菌应用评价[J]. 食品与发酵工业, 2022 , 48(4) : 130 -136 . DOI: 10.13995/j.cnki.11-1802/ts.027507

Abstract

As a new type of cold sterilization technology, irradiation sterilization is gradually being used in food production. In order to explore the effect of radiation sterilization on the quality of sauerkrauts, sauerkrauts were sterilized with irradiation doses of 0, 2, 4, 6, 8, and 10 kGy. After sterilization, the effect of radiation doses on the quality of sauerkrauts and the microbial indexes after storage were determined by sensory and flavor quality analysis. Also, the characteristics of the radiation resistant microorganisms were analyzed. The results showed that compared with the control group, sauerkrauts maintained the best sensory quality and retained flavors to the greatest extent without irradiated peculiar smell at 4 kGy irradiation. Seven species of microorganisms were isolated and identified under different irradiation doses. Four of them survived under the radiation dose of more than 4 kGy, namely Bacillus amyloliquefaciens, Bacillus subtilis, Kocuria marina and Pseudomonas plecoglossicida. Among them, Bacillus sp. and Kocuria sp. had strong environmental adaptability, but they were not tolerant to acid (pH<2.5) and high temperature (70 ℃). Therefore, to ensure the quality of sauerkrauts, radiation is not enough for the sterilization of sauerkrauts, other methods are needed to combine with radiation.

Key words： irradiation sterilization; sauerkrauts; radiation resistant microorganisms; sensory quality; flavor substance

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