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Comparative evaluation of gum arabic coating and vacuum packaging on chilled storage characteristics of Indian mackerel (Rastrelliger kanagurta).阿拉伯树胶涂层与真空包装对印度鲭（印度羽鳃鲐）冷藏特性的比较评价
J Food Sci Technol. 2016 Apr;53(4):1889-98. doi: 10.1007/s13197-015-2122-7. Epub 2015 Dec 3.
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Korean J Food Sci Anim Resour. 2016;36(2):215-22. doi: 10.5851/kosfa.2016.36.2.215. Epub 2016 Apr 30.
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Bacterial populations and the volatilome associated to meat spoilage.与肉类腐败相关的细菌种群和挥发物组
Food Microbiol. 2015 Feb;45(Pt A):83-102. doi: 10.1016/j.fm.2014.02.002. Epub 2014 Feb 22.
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Food Chem. 2014 Feb 15;145:535-41. doi: 10.1016/j.foodchem.2013.08.095. Epub 2013 Sep 5.
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Raw-meat packaging and storage affect the color and odor of irradiated broiler breast fillets after cooking.生肉包装和储存会影响烹饪后辐照鸡胸肉片的颜色和气味。
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Temperature abuse affects the quality of irradiated pork loins.温度滥用会影响辐照猪肉排的质量。
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Use of irradiation to control foodborne pathogens and extend the refrigerated market life of rabbit meat.辐照技术在控制食源性致病菌和延长兔肉冷藏货架期方面的应用。
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Effects of gamma irradiation and electron beam irradiation on quality, sensory, and bacterial populations in beef sausage patties.γ 射线辐照和电子束辐照对牛肉香肠饼质量、感官和细菌种群的影响。
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电子束辐照对冷藏期间[具体物品未给出]的生化、微生物和感官品质的影响。

Effect of electron beam irradiation on the biochemical, microbiological and sensory quality of during chilled storage.

作者信息

Annamalai Jeyakumari, Sivam Visnuvinayagam, Unnikrishnan Parvathy, Kuppa Sivasankara Sarma, Kaushlesh Pansingh Rawat, Shaik Abdul Khader, Lakshmi Narashimha Murthy, Chandragiri Nagarajarao Ravishankar

机构信息

Mumbai Research Centre of ICAR-CIFT, Sector-1, Vashi, Navi Mumbai, 400 703 India.

2ICAR-Central Institute of Fisheries Technology (CIFT), Cochin, 682029 India.

出版信息

J Food Sci Technol. 2020 Jun;57(6):2150-2158. doi: 10.1007/s13197-020-04250-7. Epub 2020 Jan 23.

DOI:10.1007/s13197-020-04250-7
PMID:32431341
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC7230099/
Abstract

The effects of electron beam irradiation (0, 2.5, 5.0, 7.5 and 10 kGy) on the quality characteristics of vacuum packed headless vannamei stored under chilled condition (2 °C) was assessed. The total volatile base nitrogen, non protein nitrogen content, peroxide value and thiobarbituric acid reactive substances showed an increasing trend during storage. Texture analysis indicated that shrimp irradiated at above 2.5 kGy dose had a lower hardness than control. * value showed a decreased trend during storage (51.87-13.89). Moreover, * and * value showed a gradual increase during storage. The total viable count was lower in the irradiated sample than control. A similar trend also observed for psychrophilic, pseudomonas and HS former count. There is a significant ( < 0.05) reduction in and lactobacillus count in the irradiated sample. Based on the microbial and sensory analysis control had a shelf life up to 12th day. However, electron beam irradiated sample had extended shelf life of 15-23 days with respect to dose level.

摘要

评估了电子束辐照（0、2.5、5.0、7.5和10千戈瑞）对在冷藏条件（2℃）下储存的真空包装无头凡纳滨对虾品质特性的影响。在储存期间，总挥发性盐基氮、非蛋白氮含量、过氧化值和硫代巴比妥酸反应性物质呈上升趋势。质地分析表明，辐照剂量高于2.5千戈瑞的虾硬度低于对照组。值在储存期间呈下降趋势（51.87 - 13.89）。此外，和值在储存期间逐渐增加。辐照样品中的总活菌数低于对照组。嗜冷菌、假单胞菌和HS形成菌数量也观察到类似趋势。辐照样品中的和乳酸菌数量显著减少（<0.05）。基于微生物和感官分析，对照组的货架期长达第12天。然而，电子束辐照样品的货架期根据剂量水平延长至15 - 23天。