冷冻龙虾仁辐照灭菌保鲜工艺技术研究

冷冻龙虾仁在我国水产品出口中占有较大的比例,由于高温加工,微生物很难控制到符合欧美标准。采用γ射线低剂量保温辐照工艺处理冷冻龙虾仁,结果表明:一般有效剂量控制在1.5 kGy即可使杂菌总数控制在1万个/g以下。在0~10 kGy处理剂量下,辐照对蛋白质无明显影响,并延长了保鲜期。研究还探讨了保温情况下的一整套灭菌工艺,使辐射剂量不均匀度控制在2以内,使被处理的产品保持原有的色、形,不回化。

Process Study on Sterilization and Preservation of Frozen Crawfish by Irradiation

The export of frozen crawfish accounts for major part within that of aquatic product in our country.As a result of processing at a high temperature,microorganism is difficult in keeping with European and America standard.The writers processed frozen crawfish adopting the new technology of low-dose and insulating irradiation by γ-rays.The result indicated that the sum of bacterium can be controlled under 10?000 No./g if effective dose was in excess of 1.5?kGy.Irradiation had no evident effect on protein and prolongs the length for preservation by doses lower than 10 kGy.All the sterilization process was studied under insulating condition.The dose uniformity ratio was controlled lower than 2.The treated product kept its original color and shape and did not melt.