WU Junshi, MIAO Chengdu, WEN Xiaomei, et al. Research Progress on the Application of Irradiation Technology in Meat and Meat Products[J]. Science and Technology of Food Industry, 2023, 44(12): 437−444. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022080293.
Citation: WU Junshi, MIAO Chengdu, WEN Xiaomei, et al. Research Progress on the Application of Irradiation Technology in Meat and Meat Products[J]. Science and Technology of Food Industry, 2023, 44(12): 437−444. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022080293.

Research Progress on the Application of Irradiation Technology in Meat and Meat Products

More Information
  • Received Date: August 29, 2022
  • Available Online: April 13, 2023
  • Meat and meat product irradiation is a non-thermal sterilization technology that uses high-energy ionizing rays to improve safety and extend storage period, effectively killing spoilage microorganisms and extending the storage period of meat and meat products. Previous studies have focused on the sterilization and preservation effects of irradiation treatment on meat products, as well as the impact of irradiation on meat protein and lipid oxidation patterns. In recent years, it has been found that irradiation can maintain and improve the nutritional composition and quality characteristics of meat by synergizing other techniques while achieving freshness, highlighting good prospects for application, especially in the field of prepared dishes such as Chinese and minced dishes. This paper reviews the application of food irradiation technology in the preservation of meat products and its effect on quality and texture characteristics, and proposes the use of auxiliary processes such as antioxidant technology, edible coating and gasification packaging to maintain or improve the original quality and flavour of meat products, as well as a hot trend for future research in food irradiation science, with a view to providing a reference for the scientific application of irradiation technology in meat industrialisation.
  • [1]
    朱建军. 肉类的营养价值及宜食用量[J]. 肉类工业,2015(3):54−56. [ZHU J J. Nutritional value and suitable consumption of meat[J]. Meat Industry,2015(3):54−56. doi: 10.3969/j.issn.1008-5467.2015.03.018

    ZHU J J. Nutritional value and suitable consumption of meat[J]. Meat Industry, 2015(3): 54-56. doi: 10.3969/j.issn.1008-5467.2015.03.018
    [2]
    AHMAD M I, FAROOQ S, ALHAMOUD Y, et al. A review on mycoprotein: History, nutritional composition, production methods, and health benefits[J]. Trends in Food Science & Technology,2022,121(1):14−29.
    [3]
    周惠健, 袁静瑶, 朱丹, 等. 杀菌方式对红烧老鹅脂肪酸组成和挥发性风味的影响[J]. 食品科学,2019,40(18):216−222. [ZHOU H M, YUAN J Z, ZHU D, et al. Effects of sterilization methods on fatty acid composition and volatile flavor of braised old goose[J]. Food Science,2019,40(18):216−222. doi: 10.7506/spkx1002-6630-20190119-223

    ZHOU H M, YUAN J Z, ZHU D, et al. Effects of sterilization methods on fatty acid composition and volatile flavor of braised old goose[J]. Food Science, 2019, 40(18): 216-222. doi: 10.7506/spkx1002-6630-20190119-223
    [4]
    王惠汀, 孙学颖, 王丹, 等. 肉制品中杂环胺类化合物形成及控制措施的研究进展[J]. 食品研究与开发,2022,43(5):195−203. [WANG H S, XUN X Y, WANG D, et al. Research progress on the formation and control measures of heterocyclic amines in meat products[J]. Food Research and Development,2022,43(5):195−203. doi: 10.12161/j.issn.1005-6521.2022.05.029

    WANG H S, XUN X Y, WANG D, et al. Research progress on the formation and control measures of heterocyclic amines in meat products[J]. Food Research and Development, 2022, 43(5): 195-203. doi: 10.12161/j.issn.1005-6521.2022.05.029
    [5]
    AJIBOLA O J. An overview of irradiation as a food preservation technique[J]. Novel Research in Microbiology Journal,2020,4(3):779−789. doi: 10.21608/nrmj.2020.95321
    [6]
    DILEEP S Y, MANASA K. Irradiation in food processing: A review[J]. International Journal of Chemical Studies,2018,7(2):131−136.
    [7]
    王媛, 刘雪婷, 陈金定, 等. 电子束辐照技术在食品工业中的应用现状及研究进展[J]. 食品工业,2021,42(7):257−261. [WANG Y, LIU X T, CHEN J D, et al. Application status and research progress of electron beam irradiation technology in food industry[J]. Food Industry,2021,42(7):257−261.

    WANG Y, LIU X T, CHEN J D, et al. Application status and research progress of electron beam irradiation technology in food industry[J]. Food Industry, 2021, 42(7): 257-261.
    [8]
    JAISWAL A K. Wholesomeness and safety aspects of irradiated foods[J]. Food Chemistry,2019,285:363−368. doi: 10.1016/j.foodchem.2019.02.002
    [9]
    段鑫, 欧杰, 李柏林. 辐照技术在肉制品杀菌保鲜中的应用[J]. 食品科学,2010,31(1):278−282. [DUAN X, OU J, LI B L. Application of irradiation technology in sterilization and preservation of meat products[J]. Food Science,2010,31(1):278−282.

    DUAN X, OU J, LI B L. Application of irradiation technology in sterilization and preservation of meat products[J]. Food Science, 2010, 31(1): 278-282.
    [10]
    李国林, 林平, 李咏富, 等. 辐照处理在动物源食品加工中的应用[J]. 食品研究与开发,2022,43(6):211−216. [LI G L, LIN P, LI Y F, et al. Application of irradiation treatment in animal-derived food processing[J]. Food Research and Development,2022,43(6):211−216.

    LI G L, LIN P, LI Y F, et al. Application of irradiation treatment in animal-derived food processing[J]. Food Research and Development, 2022, 43(6): 211-216.
    [11]
    洪奇华, 王梁燕, 孙志明, 等. 辐照技术在肉制品加工保鲜中的应用[J]. 核农学报,2021,35(3):667−673. [HONG Q H, WANG L Y, SUN Z M, et al. Application of irradiation technology in the processing and preservation of meat products[J]. Journal of Nuclear Agronomy,2021,35(3):667−673. doi: 10.11869/j.issn.100-8551.2021.03.0667

    HONG Q H, WANG L Y, SUN Z M, et al. Application of irradiation technology in the processing and preservation of meat products[J]. Journal of Nuclear Agronomy, 2021, 35(3): 667-673 doi: 10.11869/j.issn.100-8551.2021.03.0667
    [12]
    LUNG H M, CHENG Y C, CHANG Y H, et al. Microbial decontamination of food by electron beam irradiation[J]. Trends in Food Science & Technology,2015,44(1):66−78.
    [13]
    HOSSAIN S, KHAN R, HABIB R, et al. Effects of gamma irradiation on shelf life and quality of black bengal goat meat[J]. Asian-Australasian Journal of Food Safety and Security,2017,1(1):65−73. doi: 10.3329/aajfss.v1i1.55763
    [14]
    雷英杰, 陈尚戊, 敬楹莹, 等. 电子束辐照处理对生鲜猪肉的保鲜作用[J]. 现代食品科技,2021,37(10):136−144. [LEI Y J, CHEN S W, JING Y Y, et al. Preservation effect of electron beam irradiation on fresh pork[J]. Modern Food Science and Technology,2021,37(10):136−144.

    LEI Y J, CHEN S W, JING Y Y, et al. Preservation effect of electron beam irradiation on fresh pork[J]. Modern Food Science and Technology, 2021, 37(10): 136-144.
    [15]
    ISLAM A, SADAKUZZAMAN M, HOSSAIN M A, et al. Effect of gamma irradiation on shelf life and quality of indigenous chicken meat[J]. Journal of Bangladesh Agricultural University,2019,17(4):560−566. doi: 10.3329/jbau.v17i4.44626
    [16]
    ZHEN Y, WANG H, WANG W, et al. Effect of 10MeV E-beam irradiation combined with vacuum-packaging on the shelf life of Atlantic salmon fillets during storage at 4 ℃[J]. Food Chemistry,2014,145:535−541. doi: 10.1016/j.foodchem.2013.08.095
    [17]
    郭红霞, 冯涛, 戚文元, 等. 电子束辐照对储藏期间三文鱼鲜度的影响[J]. 保鲜与加工,2020,20(6):14−9,24. [GUO H X, FENG T, QI W Y, et al. Effects of electron beam irradiation on salmon freshness during storage[J]. Preservation and Processing,2020,20(6):14−9,24. doi: 10.3969/j.issn.1009-6221.2020.06.003

    GUO H X, FENG T, QI W Y, et al. Effects of electron beam irradiation on salmon freshness during storage[J]. Preservation and Processing, 2020, 20(6): 14-9, 24 doi: 10.3969/j.issn.1009-6221.2020.06.003
    [18]
    戚文元, 王海宏, 岳玲, 等. 电子束辐照杀菌对罗非鱼片冷藏期和感官品质的影响[J]. 西北农林科技大学学报(自然科学版),2020,48(5):138−146. [QI W Y, WANG H H, YUE L, et al. Effects of electron beam irradiation sterilization on storage period and sensory quality of tilapia fillets[J]. Journal of Northwest A&F University (Natural Science Edition),2020,48(5):138−146.

    QI W Y, WANG H H, YUE L, et al. Effects of electron beam irradiation sterilization on storage period and sensory quality of tilapia fillets[J]. Journal of Northwest A&F University (Natural Science Edition), 2020, 48(5): 138-146.
    [19]
    瞿桂香, 马文慧, 钱文霞, 等. 不同剂量电子束辐照即食小龙虾的品质分析[J]. 食品科技,2020,45(10):155−161. [QU G X, MA W H, QIAN W X, et al. Quality analysis of ready-to-eat crayfish irradiated with different doses of electron beam[J]. Food Science and Technology,2020,45(10):155−161.

    QU G X, MA W H, QIAN W X, et al. Quality analysis of ready-to-eat crayfish irradiated with different doses of electron beam[J]. Food Science and Technology, 2020, 45(10): 155-161.
    [20]
    程述震, 王志东, 张春晖, 等. 肉及肉制品中蛋白氧化的研究进展[J]. 食品工业,2017,38(1):230−234. [CHENG S Z, WANG Z D, ZHANG C H, et al. Research progress on protein oxidation in meat and meat products[J]. Food Industry,2017,38(1):230−234.

    CHENG S Z, WANG Z D, ZHANG C H, et al. Research progress on protein oxidation in meat and meat products[J]. Food Industry, 2017, 38(1): 230-234.
    [21]
    ESMER O K, IRKIN R, DEGIRMENCIOGLU N, et al. The effects of modified atmosphere gas composition on microbiological criteria, color and oxidation values of minced beef meat[J]. Meat Science,2010,88(2):221−226.
    [22]
    陈谦, 杨敏, 高鹏, 等. ~(60)Co-γ辐照对中式传统菜肴方便食品品质的影响[J]. 江苏农业科学,2019,47(21):249−253,262. [CHEN Q, YANG M, GAO P, et al. Effects of~(60)Co-γ irradiation on the quality of traditional Chinese instant food[J]. Jiangsu Agricultural Science,2019,47(21):249−253,262.

    CHEN Q, YANG M, GAO P, et al. Effects of~(60)Co-γ irradiation on the quality of traditional Chinese instant food[J]. Jiangsu Agricultural Science, 2019, 47(21): 249-253, 262.
    [23]
    张开伟, 汤力, 吴晶. 辐照技术在无锡肉酿面筋杀菌保鲜中的应用[J]. 食品科技,2012,37(11):54−57. [ZHANG K W, TANG L, WU J. Application of irradiation technology in sterilization and preservation of Wuxi meat gluten[J]. Food Science and Technology,2012,37(11):54−57.

    ZHANG K W, TANG L, WU J. Application of irradiation technology in sterilization and preservation of Wuxi meat gluten[J]. Food Science and Technology, 2012, 37(11): 54-57.
    [24]
    张扬, 赵永富, 常国斌, 等. 辐照处理对盐水鸭和烤鸭品质的影响[J]. 金陵科技学院学报,2017,33(3):89−92. [ZHANG Y, Zhao Y F, CHANG G B, et al. Effects of irradiation on the quality of salted duck and roast duck[J]. Journal of Jinling Institute of Science and Technology,2017,33(3):89−92.

    ZHANG Y, Zhao Y F, CHANG G B, et al. Effects of irradiation on the quality of salted duck and roast duck[J]. Journal of Jinling Institute of Science and Technology, 2017, 33(3): 89-92.
    [25]
    李娜, 骆琦, 薛丽丽, 等. 辐照对烧鸡贮藏期品质的影响[J]. 食品研究与开发,2017,38(8):183−187. [LI N, LUO Q, XUE L L, et al. Effects of irradiation on the quality of roast chicken during storage[J]. Food Research and Development,2017,38(8):183−187. doi: 10.3969/j.issn.1005-6521.2017.08.043

    LI N, LUO Q, XUE L L, et al. Effects of irradiation on the quality of roast chicken during storage[J]. Food Research and Development, 2017, 38(8): 183-187. doi: 10.3969/j.issn.1005-6521.2017.08.043
    [26]
    HAM Y K, KIM H W, HWANG K E, et al. Effects of irradiation source and dose level on quality characteristics of processed meat products[J]. Radiation Physics and Chemistry,2017,130:259−264. doi: 10.1016/j.radphyschem.2016.09.010
    [27]
    何立超, 马素敏, 李成梁, 等. 辐照处理提高猪肉火腿肠保鲜效果[J]. 农业工程学报,2016,32(22):296−302. [HE L C, MA S M, LI C L, et al. Irradiation treatment improves the preservation effect of pork ham sausage[J]. Chinese Journal of Agricultural Engineering,2016,32(22):296−302. doi: 10.11975/j.issn.1002-6819.2016.22.041

    HE L C, MA S M, LI C L, et al. Irradiation treatment improves the preservation effect of pork ham sausage[J]. Chinese Journal of Agricultural Engineering, 2016, 32(22): 296-302. doi: 10.11975/j.issn.1002-6819.2016.22.041
    [28]
    何立超, 杨海燕, 孙秀秀, 等. 3种抗氧化剂对辐照猪肉火腿肠异味的控制技术研究[J]. 核农学报,2019,33(3):509−517. [HE L C, YANG H Y, SUN X X, et al. Control technology of three antioxidants on irradiated pork ham sausage[J]. Journal of Nuclear Agronomy,2019,33(3):509−517. doi: 10.11869/j.issn.100-8551.2019.03.0509

    HE L C, YANG H Y, SUN X X, et al. Control technology of three antioxidants on irradiated pork ham sausage[J]. Journal of Nuclear Agronomy, 2019, 33(3): 509-517. doi: 10.11869/j.issn.100-8551.2019.03.0509
    [29]
    刘茜. 功能食品(含脂类与含蛋白类)辐照标志物鉴定检测技术研究[D]. 上海: 上海海洋大学, 2014.

    LIU Q. Research on identification and detection technology of irradiation markers of functional foods (containing lipids and proteins)[D]. Shanghai: Shanghai Ocean University, 2014.
    [30]
    魏文婧. 低能电子束处理对冷鲜牛排品质及货架期的影响研究[D]. 泰安: 山东农业大学, 2022.

    WEI W J. Study on the effect of low-energy electron beam treatment on the quality and shelf life of chilled steak[D]. Taian: Shandong Agricultural University, 2022.
    [31]
    YOOK H S, LEE J W, LEE K H, et al. Effect of gamma irradiation on the microstructure and post-mortem anaerobic metabolism of bovine muscle[J]. Radiation Physics & Chemistry,2001,61(2):163−169.
    [32]
    KANATT S R, CHAWLA S P, SHARMA A. Effect of radiation processing on meat tenderisation[J]. Radiation Physics & Chemistry,2015,111:1−8.
    [33]
    ZHANG M, HE L, LI C, et al. Effects of gamma ray irradiation-induced protein hydrolysis and oxidation on tenderness change of fresh pork during storage[J]. Meat Science,2020,163:108058. doi: 10.1016/j.meatsci.2020.108058
    [34]
    KUTTINARAYANAN P, RAMANATHAN R. Effects of low-dose irradiation and electrical stimulation on quality parameters of beef longissimus from Bos indicus×Bos taurus bulls[J]. International Journal of Food Science & Technology,2010,45(5):1009−1015.
    [35]
    J ROWE, R M K, M L S, et al. Oxidative environments decrease tenderization of beef steaks through inactivation of mu-calpain[J]. Journal of Animal Science,2004,82(11):3254−3266. doi: 10.2527/2004.82113254x
    [36]
    SALES L A, RODRIGUES L M, SILVA D, et al. Effect of freezing/irradiation/thawing processes and subsequent aging on tenderness, color, and oxidative properties of beef[J]. Meat Science,2020,163(May):108078.1.
    [37]
    KWON J H, AHN J J, SHAHBAZ H. Food irradiation processing[M]. Food Engineering Handbook: Food Engineering Fundamentals, 2015.
    [38]
    HALLIDAY J W, CASPERSEN J M, NICKERSON C L, et al. ESR studies of transient free radicals in irradiated food components[J]. IEEE Transactions on Nuclear Science,2007,NS-26(1):1771−1775.
    [39]
    HE N. Effects of high hydrostatic pressure on the conformational structure and gel properties of myofibrillar protein and meat quality: A review[J]. Foods,2021,10(8):1872. doi: 10.3390/foods10081872
    [40]
    KIM T K, HWANG K E, HAM Y K, et al. Interactions between raw meat irradiated by various kinds of ionizing radiation and transglutaminase treatment in meat emulsion systems[J]. Radiation Physics and Chemistry,2019,166:108452.
    [41]
    HONGWEI, CAO, XIDONG, et al. Catalytic effect of transglutaminase mediated by myofibrillar protein crosslinking under microwave irradiation[J]. Food Chemistry,2019,284:45−52. doi: 10.1016/j.foodchem.2019.01.097
    [42]
    DENG S, LV L, YANG W, et al. Effect of electron irradiation on the gel properties of Collichthys lucidus surimi[J]. Radiation Physics & Chemistry,2017,130(Complete):316−320.
    [43]
    LIN X, YANG W, XU D, et al. Effect of electron irradiation and heat on the structure of hairtail surimi[J]. Radiation Physics & Chemistry,2015,114:50−54.
    [44]
    LIN X, YANG W, XU D, et al. Improving gel properties of hairtail surimi by electron irradiation[J]. Radiation Physics & Chemistry,2015,110:1−5.
    [45]
    QIN J, LEI Y, QIU H, et al. Effect of hydroxyl radical oxidation on degradation of myofibrillar proteins from coregonus peled[J]. Food Science,2019(15):31−36.
    [46]
    LI C L, HE L C, MA S, et al. Effect of irradiation modification on conformation and gelation properties of pork myofibrillar and sarcoplasmic protein[J]. Food Hydrocolloids,2018,84:181−192. doi: 10.1016/j.foodhyd.2018.05.047
    [47]
    泰彦小. The principle of food irradiation and wholesomeness of irradiated food[J]. 日本原子力文化振興財団月報,2003,242:1−3. [TAI Y X. The principle of food irradiation and wholesomeness of electrically food[J]. Dankai Monthly Report, Japan Atomic Power Culture Stimulation,2003,242:1−3.

    TAI Y X. The principle of food irradiation and wholesomeness of electrically food[J]. Dankai Monthly Report, Japan Atomic Power Culture Stimulation, 2003,242:1-3.
    [48]
    李斌, 杨秦, 肖洪, 等. 辐照对食品品质的影响及辐照食品的研究进展[J]. 粮食与油脂,2019,32(4):3. [LI B, YANG Q, XIAO H, et al. Effects of irradiation on food quality and research progress of irradiated food[J]. Food and Oil,2019,32(4):3.

    LI B, YANG Q, XIAO H, et al. Effects of irradiation on food quality and research progress of irradiated food[J]. Food and Oil, 2019, 32(4): 3.
    [49]
    章林, 黄明, 周光宏. 天然抗氧化剂在肉制品中的应用研究进展[J]. 食品科学,2012,33(7):5. [ZHANG L, HUANG M, ZHOU G H. Research progress on the application of natural antioxidants in meat products[J]. Food Science,2012,33(7):5.

    ZHANG L, HUANG M, ZHOU G H. Research progress on the application of natural antioxidants in meat products[J]. Food Science, 2012, 33(7): 5.
    [50]
    刘文龙, 雷英杰, 刘倩, 等. 抗氧化剂协同电子束辐照对生鲜猪肉的保鲜作用[J]. 食品科技,2021,46(10):101−107. [LIU W L, LEI Y J, LIU Q, et al. The effect of antioxidant combined with electron beam irradiation on fresh pork[J]. Food Science and Technology,2021,46(10):101−107.

    LIU W L, LEI Y J, LIU Q, et al. The effect of antioxidant combined with electron beam irradiation on fresh pork[J]. Food Science and Technology, 2021, 46(10): 101-107.
    [51]
    ZIYI H, YINGPING X, BINGKUI W, et al. Combined treatments of low dose irradiation with antimicrobials for inactivation of foodborne pathogens on fresh pork[J]. Food Control,2021,125:107977. doi: 10.1016/j.foodcont.2021.107977
    [52]
    AYARI S, HAN J, VU K D, et al. Effects of gamma radiation, individually and in combination with bioactive agents, on microbiological and physicochemical properties of ground beef[J]. Food Control,2016,64:173−180. doi: 10.1016/j.foodcont.2015.12.034
    [53]
    ARSHAD M S, AMJAD Z, YASIN M, et al. Quality and stability evaluation of chicken meat treated with gamma irradiation and turmeric powder[J]. International Journal of Food Properties,2019,22(1):154−172. doi: 10.1080/10942912.2019.1575395
    [54]
    HWANG K-E, KIM H-W, SONG D-H, et al. Effects of antioxidant combinations on shelf stability of irradiated chicken sausage during storage[J]. Radiation Physics and Chemistry,2015,106:315−319. doi: 10.1016/j.radphyschem.2014.08.014
    [55]
    白婵, 许萍, 黄敏, 等. 辐照结合复配保鲜剂对鲈鱼贮藏品质的影响[J]. 肉类研究,2021,35(6):50−56. [BAI C, XU P, HUANG M, et al. Effects of irradiation combined with compound preservative on storage quality of sea bass[J]. Meat Research,2021,35(6):50−56.

    BAI C, XU P, HUANG M, et al. Effects of irradiation combined with compound preservative on storage quality of sea bass[J]. Meat Research, 2021, 35(6): 50-56.
    [56]
    NISAR M F, ARSHAD M S, YASIN M, et al. Influence of irradiation and moringa leaf powder on the amino acid and fatty acid profiles of chicken meat stored under various packaging materials[J]. Journal of Food Processing and Preservation,2019,43(9):e14166.
    [57]
    BAZARGANI-GILANI B, ALIAKBARLU J, TAJIK H. Effect of pomegranate juice dipping and chitosan coating enriched with Zataria multiflora Boiss essential oil on the shelf-life of chicken meat during refrigerated storage[J]. Innovative Food Science and Emerging Technologies,2015,29:280−287. doi: 10.1016/j.ifset.2015.04.007
    [58]
    HASSANZADEH P, TAJIK H, ROHANI S M R, et al. Effect of functional chitosan coating and gamma irradiation on the shelf-life of chicken meat during refrigerated storage[J]. Radiation Physics and Chemistry,2017,141:103−109. doi: 10.1016/j.radphyschem.2017.06.014
    [59]
    VLADIMIR M. Using of combined treatment between edible coatings containing ethanolic extract of papaya (Carica papaya L.) leaves and gamma irradiation for extending shelf-life of minced chicken meat[J]. American Journal of Food Science and Technology,2014,2(1):6−16.
    [60]
    RAO M S, CHANDER R, SHARMA A. Development of shelf-stable intermediate-moisture meat products using active edible chitosan coating and irradiation[J]. Journal of Food Science,2010,70(7):325−331.
    [61]
    张海伟, 哈益明, 王锋. 包装形式对辐照冷却猪肉糜脂肪氧化的影响[J]. 核农学报,2006(2):128−131. [ZHANG H W, HA Y M, WANG F. Effects of packaging form on fat oxidation of irradiated chilled minced pork[J]. Chinese Journal of Nuclear Agronomy,2006(2):128−131. doi: 10.3969/j.issn.1000-8551.2006.02.013

    ZHANG H W, HA Y M, WANG F. Effects of packaging form on fat oxidation of irradiated chilled minced pork[J]. Chinese Journal of Nuclear Agronomy, 2006(2): 128-131 doi: 10.3969/j.issn.1000-8551.2006.02.013
    [62]
    蒋慧亮, 王正云, 杨絮, 等. 气调包装结合电子束辐照对蚌肉的保鲜效果[J]. 现代食品科技,2021,37(3):147−153. [JIANG H L, WANG Z Y, YANG X, et al. The effect of modified atmosphere packaging combined with electron beam irradiation on the preservation of mussels[J]. Modern Food Science and Technology,2021,37(3):147−153.

    JIANG H L, WANG Z Y, YANG X, et al. The effect of modified atmosphere packaging combined with electron beam irradiation on the preservation of mussels[J]. Modern Food Science and Technology, 2021, 37(3): 147-153.
    [63]
    陈尚戊, 李吉洪, 汤利元, 等. 气调包装对辐照生鲜猪肉保鲜效果及品质的影响[J]. 肉类工业,2022(4):12−17. [CHEN S X, LI J H, TANG L Y, et al. Effects of modified atmosphere packaging on the preservation effect and quality of irradiated fresh pork[J]. Meat Industry,2022(4):12−17. doi: 10.3969/j.issn.1008-5467.2022.04.003

    CHEN S X, LI J H, TANG L Y, et al. Effects of modified atmosphere packaging on the preservation effect and quality of irradiated fresh pork[J]. Meat Industry, 2022(4): 12-17. doi: 10.3969/j.issn.1008-5467.2022.04.003
    [64]
    周亚军, 李大宇, 陈艳, 等. 辐照剂量对不同包装酱牛肉贮藏品质的影响[J]. 吉林大学学报(工学版),2021,51(4):1548−1556. [ZHOU Y J, LI D Y, CHEN Y, et al. Effects of irradiation dose on storage quality of beef with different packaging sauces[J]. Journal of Jilin University (Engineering Science),2021,51(4):1548−1556.

    ZHOU Y J, LI D Y, CHEN Y, et al. Effects of irradiation dose on storage quality of beef with different packaging sauces[J]. Journal of Jilin University (Engineering Science), 2021, 51(4): 1548-1556.
    [65]
    CHOULIARA E, BADEKA A, SAVVAIDIS I, et al. Combined effect of irradiation and modified atmosphere packaging on shelf-life extension of chicken breast meat: Microbiological, chemical and sensory changes[J]. European Food Research & Technology,2008,226(4):877−888.
    [66]
    耿胜荣, 林若泰. 包装方式对减轻冷却猪肉辐照异味的影响[J]. 食品与发酵工业,2008(2):137−139. [GENG S R, LIN R T. Effects of packaging methods on reducing the odor of irradiated chilled pork[J]. Food and Fermentation Industry,2008(2):137−139.

    GENG S R, LIN R T. Effects of packaging methods on reducing the odor of irradiated chilled pork[J]. Food and Fermentation Industry, 2008(2): 137-139.
    [67]
    李大宇. 不同杀菌工艺和包装技术对酱牛肉贮藏品质的影响试验研究[D]. 长春: 吉林大学, 2020.

    LI D Y. Experimental study on the effect of different sterilization processes and packaging technologies on the storage quality of sauce beef[D]. Changchun: Jilin University, 2020.
    [68]
    ALAHAKOON A U, JAYASENA D D, JUNG S, et al. Effects of electron beam irradiation and high pressure treatment combined with citrus peel extract on seasoned chicken breast meat[J]. Journal of Food Processing and Preservation,2015,39(6):2332−2339. doi: 10.1111/jfpp.12480
    [69]
    赵爱静, 王萌, 赵飞, 等. 酸性电解水冰对南美白对虾杀菌保鲜效果的研究[J]. 现代食品科技,2016,32(3):126−131,245. [ZHAO A J, WANG M, ZHAO F, et al. Study on the sterilization and fresh-keeping effect of acidic electrolyzed water ice on Penaeus vannamei[J]. Modern Food Science and Technology,2016,32(3):126−131,245.

    ZHAO A J, WANG M, ZHAO F, et al. Study on the sterilization and fresh-keeping effect of acidic electrolyzed water ice on Penaeus vannamei[J]. Modern Food Science and Technology, 2016, 32(03): 126-131, 245.
    [70]
    张昊宇, 胡谨然, 冯卓, 等. 酸性电解水结合辐照对淡水小龙虾虾仁品质的影响[J]. 食品工业,2019,40(9):177−181. [ZHANG H Y, HU J R, FENG Z, et al. Effects of acidic electrolyzed water combined with irradiation on the quality of freshwater crayfish shrimp[J]. Food Industry,2019,40(9):177−181.

    ZHANG H Y, HU J R, FENG Z, et al. Effects of acidic electrolyzed water combined with irradiation on the quality of freshwater crayfish shrimp[J]. Food Industry, 2019, 40(9): 177-181.
    [71]
    DONG G, CHEORUN J, CHEOL K H, et al. Application of electron-beam irradiation combined with aging for improvement of microbiological and physicochemical quality of beef loin[J]. Korean Journal for Food Science of Animal Resources,2016,36(2):215−222. doi: 10.5851/kosfa.2016.36.2.215
    [72]
    RODRIGUES L M, SALES L A, FONTES P R, et al. Combined effects of gamma irradiation and aging on tenderness and quality of beef from Nellore cattle[J]. Food Chemistry,2020,313(C):126137.
    [73]
    陈茜茜, 黄明, 邹玉峰, 等. 辐照和反复冻融对牛肉蛋白质氧化及食用品质的影响[J]. 食品科学,2014,35(19):1−5. [CHEN Q Q, HUANG M, ZOU Y F, et al. Effects of irradiation and repeated freezing and thawing on beef protein oxidation and edible quality[J]. Food Science,2014,35(19):1−5. doi: 10.7506/spkx1002-6630-201419001

    CHEN Q Q, HUANG M, ZOU Y F, et al. Effects of irradiation and repeated freezing and thawing on beef protein oxidation and edible quality[J]. Food Science, 2014, 35(19): 1-5. doi: 10.7506/spkx1002-6630-201419001
    [74]
    张鸿飞. 电子束辐照结合微波加热对鱼糜保鲜及品质的影响[D]. 杭州: 浙江大学, 2016.

    ZHANG H F. Effects of electron beam irradiation combined with microwave heating on the preservation and quality of surimi[D]. Hangzhou: Zhejiang University, 2016.
  • Related Articles

    [1]GAO Jingyao, LÜ Xinmeng, ZHOU Zhi, XIONG Guangquan, WANG Lan, WU Wenjin, SHI Liu, LIU Bin, HUANG Yun, ZHONG Xuefen, QIAN Leiming. Research Progress on the Application of Non-thermophysical Technology and Natural Antibacterial Agents on the Preservation of Chilled Livestock and Poultry Meat Products[J]. Science and Technology of Food Industry, 2025, 46(7): 405-414. DOI: 10.13386/j.issn1002-0306.2024040140
    [2]WANG Erlei, HUANG Jiaying, DUAN Haizhang, XU Caina. Progress on the Stabilization Technology of Anthocyanins and the Application Prospects[J]. Science and Technology of Food Industry, 2024, 45(18): 394-403. DOI: 10.13386/j.issn1002-0306.2023100250
    [3]YANG Yi, JIANG Baojie, WANG Zhen, LI Li, WANG Xin, SUN Jilu, SHAO Juanjuan. Research Progress on Biological Activity and Application of Marine Animal Polysaccharides[J]. Science and Technology of Food Industry, 2024, 45(16): 418-424. DOI: 10.13386/j.issn1002-0306.2023090217
    [4]YOU Xiaopeng, CHEN Zhixian. Nutrients, Functions and Application Prospects of Yeast Protein in Sports Nutrition Foods[J]. Science and Technology of Food Industry, 2024, 45(8): 366-371. DOI: 10.13386/j.issn1002-0306.2023050169
    [5]JIANG Xiaochen, HUO Yingjiao, DONG Shiyuan. Research Progress in the Application of High Voltage Electrostatic Technology in Meat, Fruit, and Vegetable Preservation[J]. Science and Technology of Food Industry, 2023, 44(17): 447-453. DOI: 10.13386/j.issn1002-0306.2022110063
    [6]DONG Juncen, GAO Sunan, CHEN Jianchu. Application Progress and Prospect of Light-emitting Diode Light Technology in Food Preservation[J]. Science and Technology of Food Industry, 2021, 42(16): 374-380. DOI: 10.13386/j.issn1002-0306.2020080116
    [7]TANG Min-min, WANG Hong-yi, LIU Fang, ZHU Yong-zhi, WANG Dao-ying, XU Wei-min, SUN Zhi-lan. Mechanism of Nano-embedding Technology of Plant Essential Oil and Its Application in Meat Preservation[J]. Science and Technology of Food Industry, 2020, 41(21): 345-350. DOI: 10.13386/j.issn1002-0306.2020020013
    [8]WANG Yan-sheng, ZHAI Xia-qiu, ZHENG Xiao-guang, GONG Zhi-qing, CUI Wen-jia, JIA Feng-juan, WANG Wen-liang. Application Prospects and Research Hotspots of Edible Fungi Proteins[J]. Science and Technology of Food Industry, 2019, 40(10): 339-344. DOI: 10.13386/j.issn1002-0306.2019.10.055
    [9]XU Li-jing, GAO Li-pu, WANG Qing, ZUO Jin-hua. The application of the irradiation technology in Agaricus bisporus preservation[J]. Science and Technology of Food Industry, 2014, (09): 392-395. DOI: 10.13386/j.issn1002-0306.2014.09.078
    [10]WANG Li-ming, MA Ning, LI Song, WANG Chun-ling, LIU Jing-xin. Nutritional properties of quinoa and its application prospects[J]. Science and Technology of Food Industry, 2014, (01): 381-384. DOI: 10.13386/j.issn1002-0306.2014.01.007
  • Cited by

    Periodical cited type(11)

    1. 刘建凤,曹宏,汪兴海,张甜,姚立志,肖欢. 辐照技术在提升盐水鹅卫生安全中的应用. 中国家禽. 2025(02): 137-142 .
    2. 游云,黄晓霞,肖斯立,刘巧瑜,蓝碧锋,胡昕,吴俊师,杨娟,曾晓房. 反向传播-人工神经网络在辐照黑椒牛肉品质预测中的应用. 食品科学. 2024(08): 228-237 .
    3. 冯文豪,崔龙,刘瑞新,陈云堂,李庆鹏,宋莲军,彭乃卫,王娴. 辐照对中药材有效成分的影响研究概述. 核农学报. 2024(07): 1335-1342 .
    4. 贾世亮,张越,刘关成,尹宇浩,杜心远,丁玉庭,周绪霞. 流态冰预冷技术及其在冷鲜食品中的应用研究进展. 食品与发酵工业. 2024(12): 388-395 .
    5. 曾庆,马昊鑫,陈秋月,陈桂斌,王林果,张鹏程,贾溅琳,张崟. 新冻藏技术在肉原料及其制品中的应用研究进展. 食品研究与开发. 2024(12): 197-201 .
    6. 缪承杜,温晓梅,蓝碧锋,吴俊师,罗鹏宇,梁淑敏. 辐照协同复配保鲜剂对生鲜鸡肉的保鲜效果研究. 食品科技. 2024(05): 107-114 .
    7. 郑文雄,杨榕琳,高泽欣,古盛辉,刘晓璇,白卫东,任文彬. 鸡肉防腐保鲜方法及鲜度检测新技术研究进展. 中国食品添加剂. 2024(07): 209-216 .
    8. 孙少振,马霖源,孙磊,王金菊,刘霞,苏伟东. 辐照技术在粮食贮藏中的研究进展. 农产品加工. 2024(18): 121-123+129 .
    9. 杨雷. 烘焙食品防腐保鲜方法及鲜度检测新技术的研究. 现代食品. 2024(18): 72-74 .
    10. 黄晓霞,游云,刘巧瑜,董浩,曾宪军,李湘銮,钱敏,曾晓房. 不同剂量~(60)Co-γ射线辐照对烟鸡胸肉贮藏过程中滋味的影响. 食品安全质量检测学报. 2023(07): 56-64 .
    11. 陈妙玲,徐玉清,胡璐璐,王磊,罗桂贤,邱亚群,方泽坤,钟娥秋,刘宵宵,兰文升,扈庆华,李迎慧. 电子束辐照对不同载体上两种微生物的消毒效果研究. 现代预防医学. 2023(21): 3965-3968+3990 .

    Other cited types(2)

Catalog

    Article Metrics

    Article views (343) PDF downloads (44) Cited by(13)

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return