| 海鲜辐照研究进展 |
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| 引用本文： | 王超,董娟聪,刘晓明,党旭红. 海鲜辐照研究进展[J]. 中国辐射卫生, 2022, 31(3): 367-372. DOI: 10.13491/j.issn.1004-714X.2022.03.021 |
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| 作者姓名： | 王超 董娟聪 刘晓明 党旭红 |
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| 作者单位： | 中国辐射防护研究院, 山西 太原 030006 |
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| 摘 要： | 本文就辐照在延长海鲜货架期和保质期、辐照对海鲜品质影响、辐照在海鲜灭菌中的作用，海鲜辐照生物剂量计研究等方面的研究内容和成果进行概括和探讨，明确海鲜辐照相关概念，提出冷链海鲜新冠灭菌辐照灭菌及海鲜辐照剂量控制是目前主要研究内容和方向。
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| 关 键 词： | 海鲜 辐照 保鲜 灭菌 品质 |
| 收稿时间： | 2021-09-08 |
Research progress on irradiation of seafood |
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| WANG Chao,DONG Juancong,LIU Xiaoming,DANG Xuhong. Research progress on irradiation of seafood[J]. Chinese Journal of Radiological Health, 2022, 31(3): 367-372. DOI: 10.13491/j.issn.1004-714X.2022.03.021 |
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| Authors: | WANG Chao DONG Juancong LIU Xiaoming DANG Xuhong |
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| Affiliation: | China Institute of Radiation Protection, Taiyuan 030006 China |
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| Abstract: | This paper summarizes and discusses the research and achievements in the effect of irradiation on extending the shelf life and quality guarantee period of seafood, on the quality of seafood, and on seafood sterilization, and seafood irradiation biological dosimeter study, and defines the concepts related to seafood irradiation. Moreover, we propose that irradiation sterilization on severe acute respiratory syndrome coronavirus 2 of cold-chain seafood and seafood irradiation dose control are the main research content and directions. |
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| Keywords: | Seafood Irradiation Preservation Sterilization Quality |
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