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中国精品科技期刊2020
范秀芝, 史德芳, 殷朝敏, 邱建辉, 程薇, 冯翠萍, 孟俊龙, 高虹. 60Co-γ辐照食用菌菌糕货架期预测及贮藏特性研究[J]. 食品工业科技, 2018, 39(8): 245-250. DOI: 10.13386/j.issn1002-0306.2018.08.045
引用本文: 范秀芝, 史德芳, 殷朝敏, 邱建辉, 程薇, 冯翠萍, 孟俊龙, 高虹. 60Co-γ辐照食用菌菌糕货架期预测及贮藏特性研究[J]. 食品工业科技, 2018, 39(8): 245-250. DOI: 10.13386/j.issn1002-0306.2018.08.045
FAN Xiu-zhi, SHI De-fang, YIN Chao-min, QIU Jian-hui, CHENG Wei, FENG Cui-ping, MENG Jun-long, GAO Hong. Shelf-life prediction and storage characteristics of mushroomy gelatinous candy sterilized by 60Co-γirradiation[J]. Science and Technology of Food Industry, 2018, 39(8): 245-250. DOI: 10.13386/j.issn1002-0306.2018.08.045
Citation: FAN Xiu-zhi, SHI De-fang, YIN Chao-min, QIU Jian-hui, CHENG Wei, FENG Cui-ping, MENG Jun-long, GAO Hong. Shelf-life prediction and storage characteristics of mushroomy gelatinous candy sterilized by 60Co-γirradiation[J]. Science and Technology of Food Industry, 2018, 39(8): 245-250. DOI: 10.13386/j.issn1002-0306.2018.08.045

60Co-γ辐照食用菌菌糕货架期预测及贮藏特性研究

Shelf-life prediction and storage characteristics of mushroomy gelatinous candy sterilized by 60Co-γirradiation

  • 摘要: 为延长不添加防腐剂的黑木耳红枣糕(BR)和杏鲍菇鲜橙糕(PO)货架期,确定其储藏期内品质变化规律,对2种食用菌菌糕进行2 kGy剂量的60Co-γ射线辐照杀菌,应用加速货架期实验法(ALST)确定2种菌糕货架期,以0.8的安全系数,监测储存期内微生物、水分、色差值ΔE及质构等指标的变化。结果表明,25 ℃、湿度60%条件下BR和PO的货架期分别为571和504 d。在15和13个月的监测周期内,随储存时间延长,水分不断下降,色差值ΔE不断增加,质构指标中硬度、咀嚼性不断增加,弹性逐渐减小;微生物指标和感官评分均在可接受范围内,说明本实验货架期预测结果是可靠的。

     

    Abstract: In order to prolong the shelf life of the preservative free mushroomy gelatinous candies,black fungus-red jujube(BR)and Pleurotus eryngii-orange(PO),and clarify the quality change rule during the storage period,the two kinds of mushroomy gelatinous candies were sterilized by 60Co-γ ray irradiation at the dose of 2 kGy. And then the shelf life was predicted using accelerated shelf-life testing(ASLT).Based on the predicted shelf life,the monitoring duration was determined using 0.8 as safety factor,subsequently,the changes of total numbers of colony,water content,ΔE value and texture were detected during the storage period. As results,the shelf live of BR and PO were predicted as 571 d and 504 d under the condition of 25 ℃,60% humidity. After calculating,the monitoring periods for BR and PO were respectively 15 and 13 months,during which the water content steadily sank down,the ΔE increased continually,the hardness and chewiness indices of texture increased steadily and the springiness decreased gradually. It was noteworthy that the amount of microbial and the sensory scores were still in the acceptable range,which suggested that the shelf live of mushroomy gelatinous candies predicted using ASLT were reliable.

     

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