辐照和气体调节包装联合处理对部分香辛料品质的影响。
Combined effects of gamma-irradiation and modified atmosphere packaging on quality of some spices.
机构信息
Food Engineering Department, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak 34469, Istanbul, Turkey.
Australian Centre for Research on Separation Science, School of Chemistry, Monash University, Wellington Road, Clayton, VIC 3800, Australia.
出版信息
Food Chem. 2014 Jul 1;154:255-61. doi: 10.1016/j.foodchem.2014.01.002. Epub 2014 Jan 10.
Thyme (Thymus vidgaris L.), rosemary (Rosmarinus officinalis L.), black pepper (Piper nigrum L.) and cumin (Cuminum cyminum L.) in ground form were packaged in either air or 100% N2 and γ-irradiated at 3 different irradiation levels (7kGy, 12kGy, 17kGy). Total viable bacterial count, yeast and mould count, colour, essential oil yield and essential oil composition were determined. Microbial load was not detectable after 12kGy irradiation of all samples. Irradiation resulted in significant changes in colour values of rosemary and black pepper. The discolouration of the irradiated black pepper was lower in modified atmosphere packaging (MAP) compared to air packaging. Essential oil yield of irradiated black pepper and cumin was lower in air packaging compared to MAP. Gamma-irradiation generally decreased monoterpenes and increased oxygenated compounds, but the effect was lower in MAP. Overall, spices should be irradiated under an O2-free atmosphere to minimise quality deterioration.
将百里香（Thymus vidgaris L.）、迷迭香（Rosmarinus officinalis L.）、黑胡椒（Piper nigrum L.）和孜然（Cuminum cyminum L.）研磨成粉后，分别用空气或 100%氮气包装，并在 3 种不同辐射水平（7kGy、12kGy、17kGy）下进行γ辐照。测定了总活菌数、酵母和霉菌计数、颜色、精油产量和精油成分。所有样品经 12kGy 辐照后，微生物负荷均不可检测。辐照导致迷迭香和黑胡椒的颜色值发生显著变化。与空气包装相比，改性气氛包装（MAP）下辐照黑胡椒的变色程度较低。与 MAP 相比，空气包装下辐照黑胡椒和孜然的精油产量较低。γ辐照通常会降低单萜类化合物并增加含氧化合物，但在 MAP 中的效果较低。总的来说，为了最小化质量恶化，辐照应在无氧气氛下进行。
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