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利用0～10kGy的辐照剂量对真空包装鲫鱼、针鱼、皮虾3种水产品的保存期、保藏条件进行了系统研究。对样品感官、微生物(细菌总数、大肠菌群数和致病菌)和理化指标(挥发性盐基氮)检验结果表明:25℃不适于保存上述剂量辐照的水产品;冷藏(4℃)条件下保存的辐照水产品辐照剂量与水产品保存期呈正相关;辐照使水产品菌落总数的增长明显减慢;一定剂量的辐照可将水产品大肠菌群数值降至300个/kg以下,并可杀灭其中人工污染的志贺氏菌、沙门氏菌和副溶血性弧菌;2.5kGy的辐照剂量可延缓鲫鱼、针鱼和皮虾样品中挥发性盐基氮的增高。
The storage period and storage conditions of three kinds of aquatic products such as vacuum-packed crucian carp, needle fish and shrimp were studied systematically with 0 ~ 10kGy irradiation dose. The results of sensory tests, microbiological tests (total number of bacteria, number of coliform bacteria and pathogenic bacteria) and physico-chemical indicators (volatile basic nitrogen) showed that 25 ℃ was not suitable for preserving aquatic products with the above irradiation dose; The irradiation dose of irradiated aquatic products kept positive correlation with the shelf life of aquatic products. The irradiation slowed down the growth of the total number of aquatic bacterial colonies. The radiation of certain dose reduced the coliform value of aquatic products to 300 / kg or less, which can kill artificially contaminated Shigella, Salmonella and Vibrio parahaemolyticus; 2.5kGy irradiation dose can delay the crucian carp, needle fish and shrimp samples of volatile salt-based nitrogen increased.