电子束辐射对肉类微生物安全性,营养质量和结构特性的影响
Duman Orynbekov1, Kumarbek Amirkhanov1, Zhanar Kalibekkyzy1
1Faculty of Engineering and Technology, Shakarim University, 20A Glinka Str., Semey 071412, Kazakhstan.
Foods (Basel, Switzerland)
|May 14, 2025
概括
电子束辐射显著减少了牛肉中的食源性病原体,在9kGy时使微生物失活. 这一过程影响肉质和氨基酸,但可以提高安全性,同时保持质量.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 材料科学 材料科学 材料科学
背景情况:
- 食物传播的病原体构成全球健康风险,并导致大量的食物腐败.
- 确保肉类的安全和质量对于公众健康和食品工业至关重要.
研究的目的:
- 评估电子束辐射对牛肉安全和质量的影响.
- 评估受辐射牛肉中的微生物减少,纹理变化和营养变化.
主要方法:
- 用线性加速器 (ILU-10) 辐射牛肉样本,剂量为3,6和9kGy.
- 进行了微生物学,纹理 (扫描电子显微镜) 和营养分析 (氨基酸,维生素,矿物质).
主要成果:
- 观察到微生物负载的剂量依赖性降低,在9kGy时完全无活化.
- 辐射导致肌纤维细胞结构的破坏,并增加了间歇间距.
- 总氨基酸含量因剂量而有所下降,单个氨基酸的变化是可变的.
结论:
- 电子束辐射通过减少微生物污染有效地提高了牛肉的安全性.
- 优化辐射水平可以保持可接受的营养和感官质量,提高整体肉类安全.
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