Journal of Radiation Research and Radiation Processing ›› 2020, Vol. 38 ›› Issue (2): 16-24.doi: 10.11889/j.1000-3436.2020.rrj.38.020401

• RADIATION TECHNOLOGY APPLICATION • Previous Articles     Next Articles

Research on irradiation sterilization of leisure dried bean curd

XU Yuanfang1,2,LI Wenge1,2,PENG Ling1,2,ZHANG Qiling1,2,ZHOU Yiji1,2,GUO Feng1,2,WANG Qian1,2()   

  1. 1.Institute of Nuclear Agricultural Science and Space Breeding/Hunan province Engineering Technology Research Center of Agricultural Biological Irradiation/Hunan province Biological Irradiation Techonology Engineering Research Center, Changsha 410125, China
  • Received:2019-11-19 Revised:2020-01-16 Accepted:2020-01-16 Online:2020-04-20 Published:2020-04-22
  • Contact: WANG Qian E-mail:hnnkwq@163.com
  • About author:XU Yuanfang (male) was born in March 1988, and obtained his master’s degree from Hunan Agricultural University in June 2013. Now he works at Institute of Nuclear Agricultural Science and Space Breeding, Hunan Academy of Agriculture Sciences as an assistant professor, focusing on irradiation preservation technology of agricultural products
  • Supported by:
    Hunan Agricultural Science and Technology Innovation Fund Project(2017XC12);Hunan Key Research and Development Plan(2017NK2114)

Abstract:

Hunan flavor leisure dried bean curd was irradiated by 60Co γ rays at different absorbed doses (0 kGy, 3.1 kGy, 5.9 kGy, 8.6 kGy, 11.4 kGy), and the microbial survival rate, general nutrients, physicochemical properties, texture characteristics, and sensory quality were investigated. The results showed that 60Co γ ray irradiation could effectively decrease the number of microbial survival in leisure dried bean curd, and the inhibition effect gradually increased with increasing absorbed dose. 60Co γ ray irradiation could reduce the aerobic plate count and molds to below 10 CFU/g at an absorbed dose of 8.6 kGy. The absorbed doses (D10) on aerobic bacterial count and molds of leisure dried bean curd were 1.82 kGy and 2.03 kGy, respectively. At absorbed doses less than 11.4 kGy, the 60Co γ rays had a much weaker effect on the moisture, protein, and ash content of leisure dried bean curd as compared with the control group (p>0.05), but the fat content was significantly lower than that in the control sample after irradiation at different doses (p<0.05). There were no significant changes in the amino acid content of leisure dried bean curd as compared with that in the control sample (p>0.05) at different absorbed doses. The change in the acid value of leisure dried bean curd irradiated at different doses was different from that in the control group, but there was no significant correlation between the change in the acid value and the absorbed dose. The peroxidation value of leisure dried bean curd decreased with increasing absorbed dose and was significantly lower than that in the control sample (p<0.05). The irradiation dose had no significant effect on the texture properties of leisure dried bean curd, including hardness, cohesiveness, cohesiveness, chewiness, and springiness (p>0.05). Moreover, absorbed doses less than 8.6 didn't have any significant negative effect on the sensory quality. The results showed that 60Co γ ray irradiation of leisure bean curd at doses less than 8.6 kGy would help retain its freshness during storage. The results of this research provide a reference for the application of irradiation technology in the leisure dried bean curd processing industry.

Key words: Leisure dried bean curd, 60Co γ ray, Irradiation sterilization, Quality

CLC Number: 

  • TL99