Research Center in Microbiology and Biotechnology, Canadian Irradiation Center (CIC), Institut Armand-Frappier, 531. Boul. des Prairies, Laval, Quebec, Canada H7N 4Z3.
Meat Sci. 1999 Apr;51(4):349-54. doi: 10.1016/s0309-1740(98)00133-8.
The effect of γ-irradiation on the physicochemical and microbiological properties of fresh pork was studied. Radiation treatments were carried out under air on fresh pork loins at doses of 2, 4 and 8 kGy and the loins were evaluated for deamidation, solubility, sulphydryl content and surface hydrophobicity. Deamidation was significantly (p⩽0.05) affected by the treatment with 98% deamidation at a dose of 8 kGy. No significant changes (p>0.05) were noted in sulphydryl content under the same conditions. The increase in deamidation resulted in a decrease in hydrophobicity and an increase in protein solubility. γ-irradiation also reduced the number of microorganisms in the meat. Mesophiles were more resistant to the irradiation treatment than psychrotrophs and Pseudomonas. All irradiated pork samples (1 or 3 kGy) had a bacterial count lower that 10(7) CFU/g after 15 days of storage. A minimal dose of 1 kGy was sufficient to increase the shelf life of fresh pork loins although variations in initial pork contamination was found to be the determining factor accounting for the effectiveness of the treatment.
研究了γ射线辐照对新鲜猪肉的理化和微生物特性的影响。在空气下，将新鲜猪里脊肉在 2、4 和 8 kGy 的剂量下进行辐照处理，并评估脱酰胺作用、溶解度、巯基含量和表面疏水性。在 8 kGy 的剂量下，脱酰胺作用受到 98%脱酰胺的显著影响（p⩽0.05）。在相同条件下，巯基含量没有明显变化（p>0.05）。脱酰胺作用的增加导致疏水性降低和蛋白质溶解度增加。γ射线辐照还减少了肉中的微生物数量。与嗜冷菌和假单胞菌相比，中温菌对辐照处理更具抗性。所有辐照猪肉样品（1 或 3 kGy）在储存 15 天后的细菌计数均低于 10(7) CFU/g。尽管初始猪肉污染的变化被发现是影响处理效果的决定性因素，但最小剂量 1 kGy 足以延长新鲜猪里脊肉的保质期。
