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1、現(xiàn)代食品科技ModernFoodScienceandTechnology2014,Vol.30,No.8輻照對(duì)鮮切彩椒品質(zhì)的影響11,21111沈月，劉超超，高美須，牟慧，李樹(shù)錦，趙鑫（1.中國(guó)農(nóng)業(yè)科學(xué)院農(nóng)產(chǎn)品加工研究所，北京100193）（2.北京天安農(nóng)業(yè)發(fā)展有限公司，北京102200）60摘要：為延長(zhǎng)鮮切彩椒的貯藏期，提升產(chǎn)品價(jià)值，本文將Coγ輻照技術(shù)應(yīng)用于鮮切彩椒加工過(guò)程，研究了不同輻照劑量對(duì)鮮切彩椒減菌效果及營(yíng)養(yǎng)和理化性質(zhì)的影響。結(jié)果表明：輻照對(duì)鮮切彩椒具有顯著減菌效果。輻照劑量≥0.52kGy的處理可以顯
2、著減少鮮切彩椒的細(xì)菌總數(shù)和大腸菌群數(shù)，達(dá)到國(guó)家和地方標(biāo)準(zhǔn)的要求；輻照對(duì)腸炎沙門氏菌（D10=0.22），英諾克李斯特菌（D10=0.21）殺2滅效果顯著，可使染菌量小于10cfu/g的鮮切彩椒達(dá)到無(wú)檢出的要求。輻照劑量≤1.81kGy的處理對(duì)鮮切彩椒失重率，可溶性固形物，亞硝酸鹽含量在5%水平上無(wú)顯著影響；對(duì)鮮切彩椒硬度、Vc含量的下降起延緩作用，對(duì)鮮切彩椒的色澤、氣味、質(zhì)地、滋味、組織狀態(tài)等感官方面可接受性沒(méi)有顯著影響。因此，處于0.52~1.81kGy范圍內(nèi)的輻照劑量可以有效的控制鮮切彩椒的微生物而不影響其食用
3、和感官品質(zhì)，貨架期可達(dá)6d。關(guān)鍵詞：輻照；減菌；貯藏品質(zhì)；鮮切彩椒文章篇號(hào)：1673-9078(2014)8-212-218EffectofIrradiationonQualityofFreshlyCutColorPepper11,21111SHENYue,LIUChao-chao,GAOMei-xu,MOUHui,LIShu-jin,ZHAOXin(1.InstituteofAgro-ProductsProcessingScienceAndTechnology,ChineseAcademyofAgricultur
4、alSciences,Beijing1001932,China)(2.Tian'anAgriculturalDevelopmentCo.Ltd,Beijing102200,China)60Abstract:Inordertoextendtheshelflifeofcolorpepperandenhanceitsproductvalue,Co-γirradiationwasusedtotheprocessingoffreshlycutcolorpepper.Theeffectofdifferentdosesonthe
5、decontamination,nutritionalvalue,andphysicochemicalpropertiesofcolorpepperwasstudied.Theresultsshowedthatγ-irradiationcouldeffectivelyreducebacterialloadinfreshlycutcolorpepper.Anirradiationdoseof0.52kGyorhighersignificantlyreducedthetotalbacterialcountandcoli
6、formload,thusmeetingtherequirementsofnationalandlocalstandards.IrradiationresultedineradicationofSalmonellaenteritidis(D10=0.22kGy)andListeriainnocua(D10=0.21kGy),withnobacteriadetectedin2thecolorpeppersamples,andacontaminationlevelof10cfu/gwasachieved.Irradia
7、tionatdoses1.81kGyhadnosignificantimpact(above5%level)ontheweightloss,solublesolidcontent,andnitritecontentofthecolorpeppersamples.Moreover,irradiationdelayedthelossoffirmnessandVccontentanddidnotsignificantlyaffectsensoryaspectssuchascolor,smell,texture,flavo
8、r,andtissue.Irradiationof0.52~1.81kGywasthusshowntoeffectivelycontrolmicrobialpopulationinfreshlycutcolorpeppersampleswithoutaffectingitsedibilityorsensoryqualities,whichextendedit
