电子束辐照对烧卖中微生物生长模型及货架期的影响

Study on Microbial Growth Model and Shelf-Life of Shao-Mai during Electron Beam Irradiation

摘要:

为解决传统食品烧卖产业化生产中因微生物滋生而导致的保质期短的问题，作者以预制生烧卖为试材，研究了不同贮藏温度下烧卖微生物生长规律及过氧化值的变化。结果表明，电子束辐照能够有效降低烧卖微生物数量，延长烧卖保质期，但较高剂量处理会促进脂质氧化。6~8 kGy剂量电子束辐照对脂质氧化影响较小，30 ℃贮藏3 d时，辐照烧卖的过氧化值与未辐照产品无显著性差异（P＞0.05）。4 ℃下冷藏时，6~8 kGy剂量电子束辐照烧卖的保质期可达30 d，较未辐照产品延长20 d。依据不同贮藏温度下的菌落总数、霉菌和酵母菌的变化，分别建立了相应的Gompertz微生物生长模型，模型的相关系数均大于0.95，能够有效描述辐照烧卖贮藏期间微生物动态变化，可预测不同贮藏时间内的微生物生长水平。

Abstract:

To address the issue of short shelf life due to microbial proliferation in the industrialized production of a traditional food Shao-Mai, the pre-made and unsteamed Shao-Mai was treated with electron beam irradiation at different doses. The growth patterns of microorganisms and changes in peroxide values in irradiated Shao-Mai under different storage temperatures were studied. The results showed that electron beam irradiation effectively reduced the microbial count in Shao-Mai and prolonged the shelf life. However, higher doses of irradiation promoted lipid oxidation. Irradiation doses of 6~8 kGy irradiation showed no promoting effect on lipid oxidation, and the irradiated Shao-Mai exhibited no significant difference in peroxide value compared to non-irradiated products (P>0.05) after 3 days of storage at 30 ℃. When refrigerated at 4 ℃, Shao-Mai irradiated at dose of 6~8 kGy had a shelf life of up to 30 days, which was 20 days longer compared to non-irradiated products. According to the changes of total bacterial count and moulds and yeasts under different storage temperatures, the corresponding Gompertz microbial growth models were established respectively. The correlation coefficients of the models were all greater than 0.95, effectively describing the dynamic changes in microbial growth of irradiated Shao-Mai during storage and predicting the microbial level over different storage times.