Study On The Effect Of Irradiation On The Safety And Quality Of Chinese Dumpling

Chinese Dumplings are popular ethnic prepared meal in China., but there have the question of short storage time and safety in the cooked dumpling. In this study, the cooked dumplings were irradiated by ⁶⁰Co , through analyzing the effect of irradiation dose on the number of whole bacteria, E.coli in cooked dumpling which irradiated by 0⁶kGy irradiation dose, and the effect of irradiation dose on Sal. enteritidis, Staphylococcus aureus, listeria who are inoculated in cooked dumpling, and analyzing the effect of irradiation dose on sensory, nutrition, Chemical quality of dumpling, it can be obtained the best irradiation dose that can ensure the safety and the longest storage time of Chinese Cooked Dumplings.Under now available situation and 20±2℃ (room temperature) , the number of whole bacteria, E.coli in cooked dumpling increase quickly. On the 3rd day, the number of whole bacteria nears Chinese standard, but the number of E.coli exceeds Chinese standard. In cooked dumpling, the D₁₀ value of bacteria, E.coli is 1.616kGy and 3.248kGy; in the dumpling irradiated by 3kGy, the number of whole bacteria, E.coli does not exceed Chinese standard on the 14th day. Through EXCEL analyzed, irradiation dose of 4.0kGy is sufficient to sterilize the number of whole bacteria, E.coli which is extant in cooked dumpling.When cooked dumplings were inoculated the solution of Sal. enteritidis or Staphylococcus aureus or listeria, the D₁₀ value of Sal. enteritidis, Staphylococcus aureus, listeria respectively is 0.31kGy, 0.44kGy, 0.45kGy; Irradiation dose of 4.0kGy is sufficient to sterilize 5.45×10⁶cfu/g Sal. enteritidis, 2.08×10⁷cfu/g Staphylococcus aureus and 3.77×10⁷cfu/g listeria. When cooked dumplings were inoculated the mixed solution of Sal. enteritidis, Staphylococcus aureus and listeria, the D₁₀ value of Sal. enteritidis, Staphylococcus aureus, listeria respectively is 0.69kGy, 0.83kGy, 0.83kGy; Irradiation dose of 5.70kGy is sufficient to sterilize 2. 4×10⁵cfu/g Sal. enteritidis, 2.23×10⁸cfu/g Staphylococcus aureus and 51.9×10⁸cfu/g listeria. Through SAS analyzed, it is worked in coordination with Sal. enteritidis, Staphylococcus aureus and listeria. Overall, under 0℃⁴℃, the number of Sal. enteritidis is a trend of decline with the extend of storage time, the number of Staphylococcus aureus is stable in the former period ,but tends to decline slowly in the later period ,and the number of listeria is a trend of increase. So irradiation dose of 6.0kGy can ensure the safety and extend the storage time of the cooked dumpling.