评估伽马射线辐照对花生（落花生）种子微生物、化学和感官特性的影响。
Evaluation the effect of gamma irradiation on microbial, chemical and sensorial properties of peanut (Arachis hypogaea l.) seeds.
作者信息
Al-Bachir Mahfouz
机构信息
Radiation Technology Department, Atomic Energy Commission of Syria, Syria.
出版信息
Acta Sci Pol Technol Aliment. 2016 Apr-Jun;15(2):171-179. doi: 10.17306/J.AFS.2016.2.17.
BACKGROUND
The aim of the present study was to evaluate the possibility to apply gamma radiation treatment for decontaminating and assuring the quality of peanut seeds.
METHODS
The radiation processing was carried out at dose levels of 3, 6 and 9 kGy. The irradiated and non-irradiated (control) samples were stored at room temperature for 12 months, and analyzed for microbial load, proximate composition, sensorial acceptance and chemical properties.
RESULTS
The results indicated that gamma irradiation treatment significantly (p < 0.05) reduced microbial load and enhanced the safety of the irradiated samples. The irradiated samples were also acceptable sensorically. The total acidity and total volatile nitrogen (TVBN) contents increased with the increase of radiation dose. Furthermore, in general, no substantial change in proximate constituents was observed amongst the samples. No significant (p > 0.05) differences in the taste, flavor, color and texture score were observed among treatments (0, 3, 6 and 9 kGy).
CONCLUSIONS
Irradiation protected again bacterial and fungal growth and retained the nutritional components of samples during long-term storage.
背景
本研究的目的是评估应用伽马辐射处理对花生种子进行去污并确保其质量的可能性。
方法
辐射处理在3、6和9千戈瑞的剂量水平下进行。将辐照和未辐照（对照）的样品在室温下储存12个月，并分析其微生物负荷、近似成分、感官接受度和化学性质。
结果
结果表明，伽马辐照处理显著（p < 0.05）降低了微生物负荷并提高了辐照样品的安全性。辐照样品在感官上也是可接受的。总酸度和总挥发性氮（TVBN）含量随辐射剂量的增加而增加。此外，总体而言，各样品之间的近似成分未观察到实质性变化。各处理（0、3、6和9千戈瑞）之间在味道、风味、颜色和质地评分上未观察到显著（p > 0.05）差异。
结论
辐照可防止细菌和真菌生长，并在长期储存期间保留样品的营养成分。
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