CAJ | 학술논문

为探明电子束辐照对醉泥螺的杀菌效果及辐照后醉泥螺感官品质与蛋白质营养价值的变化，为生食醉泥螺的辐照保鲜应用提供理论依据，以生食醉泥螺为研究材料，研究不同剂量电子束辐照对醉泥螺菌落总数、感官评分、蛋白质含量及其氨基酸组成的影响，并分析辐照后醉泥螺在冷藏和常温贮藏条件下的货架期变化。结果表明：1）经1～9 kGy剂量电子束辐照，醉泥螺的色泽和形态几乎没有变化，但7、9 kGy剂量组醉泥螺产生异味；2）辐照剂量越高，杀菌效果越好，当醉泥螺的初始菌落总数为1200 cfu/g时，菌落总数降至初始值10%所需的辐照剂量D10为3.46 kGy；3和5 kGy剂量的辐照对醉泥螺的抑菌效果明显，无论是冷藏还是常温贮藏，360 d内菌落总数均未超过5000 cfu/g；3）辐照对醉泥螺蛋白质含量无明显影响(P>0.05)，不改变醉泥螺的限制性氨基酸种类，但经1、3、5 kGy辐照后，氨基酸总量、必需氨基酸总量及各必需氨基酸的氨基酸评分增加；4）结合电子束辐照对醉泥螺菌落总数及感官评分的影响，辐照剂量以3 kGy为宜，醉泥螺保质期冷藏条件下由对照组的5个月延长至12个月，常温条件下由对照组的不到1个月延长到3个月。该结果能为电子束辐照保鲜醉泥螺提供依据。
위탐명전자속복조대취니라적살균효과급복조후취니라감관품질여단백질영양개치적변화，위생식취니라적복조보선응용제공이론의거，이생식취니라위연구재료，연구불동제량전자속복조대취니라균락총수、감관평분、단백질함량급기안기산조성적영향，병분석복조후취니라재랭장화상온저장조건하적화가기변화。결과표명：1）경1～9 kGy제량전자속복조，취니라적색택화형태궤호몰유변화，단7、9 kGy제량조취니라산생이미；2）복조제량월고，살균효과월호，당취니라적초시균락총수위1200 cfu/g시，균락총수강지초시치10%소수적복조제량D10위3.46 kGy；3화5 kGy제량적복조대취니라적억균효과명현，무론시랭장환시상온저장，360 d내균락총수균미초과5000 cfu/g；3）복조대취니라단백질함량무명현영향(P>0.05)，불개변취니라적한제성안기산충류，단경1、3、5 kGy복조후，안기산총량、필수안기산총량급각필수안기산적안기산평분증가；4）결합전자속복조대취니라균락총수급감관평분적영향，복조제량이3 kGy위의，취니라보질기랭장조건하유대조조적5개월연장지12개월，상온조건하유대조조적불도1개월연장도3개월。해결과능위전자속복조보선취니라제공의거。
Bullacta exarata is a kind of small economic shellfish distributed in intertidal zone of China's coastal. In the southeast coast of China, B. exarata is often made to drunk products and eaten raw, hence it may pose health hazards to consumers when contaminated with microorganisms. As limited alternative methods are available to sterilize the drunk B. exarata while preserving its raw characteristics, electron beam irradiation may be considered as an effective method for sterilization. This study sought to explore the bactericidal effect and changes of sensory quality and protein nutritional value of drunk B.exarata treated by electron beam irradiation and provide an experimental basis for application of irradiation sterilization technology in drunk B. exarata. Using drunk B. exarata as research material, the influence of electron beam irradiation on total plate count, sensory score, protein content, and amino acids composition were investigated, and then the shelf life of drunk B. exarata under refrigerated or room temperature were determined. The results were summarized as follows: 1) 1-9 kGy dose of electron beam irradiation did not cause the change of color or shape of B. exarata, but they were off-flavor after irradiation with a dose of 7 or 9 kGy. 2) The higher the irradiation dose, the better the antiseptic effect. The D10 value was 3.46 kGy when the total plate count of B. exarata was 1 200 cfu/g before irradiation. The sterilization effect with a 3 or 5 kGy dose was obvious, and total plate count of drunk B. exarata were less than 5 000 cfu/g both refrigerated and with room temperature storage within 360 days. 3) There was no significant effect of electron beam irradiation on protein content, and the limiting amino acid was not changed after irradiation. However, the total content of amino acids, total content of essential amino acids, and scores of essential amino acids (AAS) in irradiated drunk B.exarata ascended. 4) According to the research about the sterilization effect and sensory score of drunk B. exarata, the recommended dose of electron beam irradiation was 3 kGy. The shelf life of drunk B. exarata treated by 3kGy irradiation was extended from 5 months to 12 months, and from less than 1 month to 3 months, respectively during cold and room temperature storage. This work can provide technical references for preservation of drunk B.exarata by electron beam irradiation.