Position: Home > Articles > Effect of Radiation Sterilization on Preserving the Freshness of Cooked Dishes
Hubei Agricultural Sciences
2005
(4)
97-99
即食菜肴辐照保鲜初探
作 者：
林若泰;熊光权;叶丽秀;张金木;何建君
单 位：
湖北省农业科学院辐照加工研究所
关键词：
即食菜肴;辐照杀菌;保鲜
摘 要：
研究了14个品种即食菜肴辐照杀菌保鲜效果,结果表明:①适宜辐照剂量为4～6kGy;②适宜辐照的菜肴品种为:酥皮鸭、蒸牛肉、腌菜肉丝、炒双菇;③这4种菜肴辐照后微生物指标达国家卫生标准。
译 名：
Effect of Radiation Sterilization on Preserving the Freshness of Cooked Dishes
作 者：
LIN Ruo-tai,XIONG Guang-quan,YE Lix-iu,ZHANG Jinmu,HE Jian-jun(Institute of irradiation and processing,Hubei Academy of Agricultural Sciences,Wuhan 430064,China)
关键词：
cooked dishes;radiation sterilization;preserve freshness
摘 要：
The effect of radiation sterilization of cooked dishes was studied. The results showed that Suitable dose was 4kGy to 6kGy,there were four cooked dishes suitable for radiation,and the index of microbe of the four cooked dishes after radiation were conformed to the national food-health standards.
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