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辐射是一种有前途的技术,可以改善鱼类的细菌学和物理化学质量

Eman F E Mohamed¹, Abd El-Salam E Hafez¹, Hanan G Seadawy²

¹Department of Food Hygiene, Safety and Technology, Faculty of Veterinary Medicine, Zagazig University, Zagazig 44519, Egypt.

|June 15, 2023

概括

马辐射通过减少病原细菌和有氧板数 (APC) 而不会影响营养质量,有效地保护鱼类. 这种冷处理提供了一种安全,廉价的方法来预防鱼类传播的疾病.

科学领域:

食品科学与技术食品科学与技术
微生物学微生物学
辐射化学辐射化学

背景情况:

鱼类消费与食源性疾病有关,需要有效的保存方法.
鱼类中的致病细菌和高有氧盘数 (APC) 构成重大公共卫生风险.
玛辐射被探索为减轻鱼类微生物污染的潜在解决方案.

研究的目的:

为了评估玛辐射在保存鱼类中的有效性.
评估玛辐射对微生物负载,致病细菌以及鱼类的感官和化学特性的影响.
为了确定玛辐射是否是一种安全且具有成本效益的鱼类保存方法.

主要方法:

鱼类样本经过不同剂量的马辐射.
确定了有氧板数 (APC) 和常见病原性细菌 (例如,金黄色细菌) 的流行率.
对经过处理和未经处理的样本进行了体感特性,近距离成分 (碳水化合物,蛋白质,脂质) 和化学分析.

主要成果:

马辐射显著减少了APC和致病细菌,以剂量依赖的方式.
5KGy的剂量完全消除了APC (100%的减少) 和致病细菌.
经过体感和化学分析,没有对鱼类质量产生显著的不良影响,近距离成分基本保持不变.
未经处理的鱼样超过了允许的APC限值,并且显示出高S. aureus的流行率.

结论:

马辐射是一种高效的鱼类保存方法,可显著减少微生物污染.
这种冷冷的过程保持了鱼的质量,包括营养价值和感官属性.
马辐射是一种安全,廉价和有吸引力的技术,用于控制鱼类传播的病原体并提高食品安全.

关键词:

鱼的质量鱼的质量马辐射辐射的马辐射辐射.致病性细菌是一种致病性细菌.接近的组成.

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