冷藏条件下辐照真空包装羊肉：微生物学、理化稳定性及感官接受度
Irradiated vacuum-packed lamb meat stored under refrigeration: microbiology, physicochemical stability and sensory acceptance.
作者信息
Fregonesi R P, Portes R G, Aguiar A M M, Figueira L C, Gonçalves C B, Arthur V, Lima C G, Fernandes A M, Trindade M A
机构信息
Department of Food Engineering, Faculty of Animal Sciences and Food Engineering, FZEA/USP, Pirassununga, Brazil.
Department of Food Engineering, Faculty of Animal Sciences and Food Engineering, FZEA/USP, Pirassununga, Brazil.
出版信息
Meat Sci. 2014 Jun;97(2):151-5. doi: 10.1016/j.meatsci.2014.01.026. Epub 2014 Feb 9.
Reducing spoilage and indicator bacteria is important for microbiological stability in meat and meat products. The objective was to evaluate the effect of different doses of gamma radiation on the shelf-life of lamb meat, vacuum-packed and stored under refrigeration, by assessing the microbiological safety, physicochemical stability and sensory quality. Lamb loin cuts (Longissimus dorsi) were irradiated with 1.5kGy and 3.0kGy. The samples, including control, were stored at 1±1°C during 56days. Samples were analyzed on zero, 14, 28, 42 and 56days by their microbiological and physicochemical characteristics. Sensory quality was carried out on day zero. The results showed a reduction (p<0.05) in the microbial load of the irradiated samples. The acceptance of lamb loins was not affected (p>0.05) by the radiation doses. Thus gamma irradiation at 3.0kGy was effective in reducing the content of microorganisms, without harming the physicochemical characteristics evaluated.
减少腐败菌和指示菌对肉类及肉制品的微生物稳定性很重要。目的是通过评估微生物安全性、理化稳定性和感官品质，来评价不同剂量的伽马辐射对真空包装并冷藏储存的羊肉货架期的影响。羊腰肉切块（背最长肌）分别用1.5千戈瑞和3.0千戈瑞的剂量进行辐照。包括对照组在内的样品在1±1°C下储存56天。在第0、14、28、42和56天对样品的微生物和理化特性进行分析。在第0天进行感官品质评定。结果表明，辐照样品的微生物负荷有所降低（p<0.05）。辐射剂量对羊腰肉的可接受性没有影响（p>0.05）。因此，3.0千戈瑞的伽马辐射能有效减少微生物含量，且不会损害所评估的理化特性。
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