辐照杀菌对低盐切片腊肉风味及理化性质的影响

黄业传; 孙梦

doi:10.13386/j.issn1002-0306.2023050239

辐照杀菌对低盐切片腊肉风味及理化性质的影响

黄业传,
孙梦

Effect of Irradiation Sterilization on Flavor and Physicochemical Properties of Low-salt Sliced Bacon

摘要

摘要: 为探究不同剂量的辐照杀菌对低盐切片腊肉品质的影响，常温下采用高能电子加速器对样品进行辐照处理，剂量分别设定为2、3、4 kGy，以未杀菌组为对照，于4 ℃储藏的第0、60、120、180 d测定其菌落总数、风味物质及理化指标。结果表明，相同条件下随辐照剂量的增加，低盐切片腊肉的亚硝酸盐含量显著降低（P<0.05），a^*值和过氧化值（POV）升高。第180 d时，辐照组的水分含量和b^*值显著高于对照组（P<0.05），L^*和a^*值与对照组差异不显著（P>0.05），POV值显著低于对照组（P<0.05）；储藏阶段，辐照组菌落总数增长缓慢，且始终低于对照组。二甲基二硫醚等异味物质含量增高，与对照组的风味差异增大，香味评分降低。气相色谱-质谱联用仪（GC-MS）和电子鼻分析结果显示，辐照异味随储藏时间的延长而减少，主要风味物质含量占比增加，与对照组的风味差异减小。综合分析可得，2、3 kGy处理的腊肉样品脂肪氧化程度较低；辐照后与对照组的风味差异较小，异味相对较弱；储藏后的水分含量较高，风味较好。但杀菌效果及质构方面，3 kGy组略优于2 kGy组，杀菌效果更强，组织结构评分略高，因此3 kGy为本实验的最佳辐照剂量。

Abstract: The effect of irradiation sterilization on the quality of low-salt sliced bacon was investigated by subjecting the samples to high-energy electron gas pedal treatment at 2, 3 and 4 kGy at room temperature. The samples were stored at 4 ℃ and the unsterilized group was used as the control group. The total number of colonies of the samples, flavor substances and the physicochemical indexes were determined when the storage time was 0, 60, 120 and 180 days, respectively. The results showed that the nitrite content of low-salt sliced bacon decreased significantly (P<0.05), the a^* and peroxide value (POV) values increased with the increase of irradiation dose under the same conditions. At 180 d, the moisture content and b^* values of the irradiated group were significantly higher than those of the control group (P<0.05), the L^* and a^* values were not significantly different from those of the control group (P>0.05), and the POV values were significantly lower than those of the control group (P<0.05). During the storage stage, the total bacterial colony values of the irradiated group increased slowly and were always lower than those of the control group, and the content of unpleasant substances such as dimethyl disulfide increased, and the flavor differences with the control group increased, resulting in a decrease in aroma scores. The experimental results of gas chromatography-mass spectrometry (GC-MS) and electronic nose showed that the irradiated off-flavors decreased with the increase of storage time, the content of major flavor substances increased, and the flavor differences with the control group decreased. Overall, 2, 3 kGy-treated bacon samples had lower fat oxidation and the flavor difference between irradiated and control was smaller and the off-flavor was relatively weak. The moisture content was higher and the flavor was better after storage. However, in terms of bactericidal effect and texture, the 3 kGy group was slightly better than the 2 kGy group, with stronger bactericidal effect and slightly higher tissue structure score. Therefore the optimal irradiation was determined to be 3 kGy in this study.