The packed spicy dried bean curd was irradiated by 60Co-γ at the dose of 0,2,5,8 kGy respectively,then stored at 37 ℃.Microbial indicators,crude protein content,fatty acid composition and sensory evaluation of the packed spicy dried bean curd during storage were detected.The results showed that irradiation treatment could obviously inhibit the growth of microorganisms in dried bean curd while had little impact on the sensory quality and crude protein content.There was certain influence on the fatty acid composition.The total bacteria number of packed spicy dried bean curd irradiated at the dose of 5 kGy still met the national standard after stored at 37 ℃ for 15 d;the texture,color and flavor had no obvious change,and the sensory quality was highly acceptable.%分别采用0、2、5、8 kGy剂量60Co-γ辐照处理麻辣豆腐干后于37℃条件下贮藏,检测各处理豆腐干的微生物指标、粗蛋白质含量、脂肪酸组成等理化指标并进行感官评定.结果表明,辐照处理能够明显抑制豆腐干中微生物的生长,对感官品质和粗蛋白质含量的影响较小,对脂肪酸组成有一定影响.以5 kGy的辐照剂量处理豆腐干,在37℃贮藏15d后微生物指标符合国家标准,质地、色泽和风味无明显变化,感官品质的可接受性较高.
展开▼
