| China is a country with frequent natural disasters which can easily cause food shortages.Emergency food can be used as a food source for the disaster affected people before the rescue arrives.Emergency food needs to be sterilized to ensure that it has a sufficient shelf life.Traditional high-temperature sterilization treatment has a great effect on the nutrition and flavor of emergency food.Food irradiation technology,which has the advantages of non-contact,no residue,high efficiency,etc.,is a suitable sterilization method for emergency food.But inappropriate irradiation will have a negative effect on food.Therefore,it is necessary to select an appropriate irradiation process and take appropriate measures to improve the quality of emergency food.Braised beef emergency food was used in this research.60Co-?ray was used for irradiation,and the irradiation doses were 0,3,5,and 8 kGy.The effect of irradiation on the quality of the main components of emergency food was being studied based on the evaluation of sensory quality and the determination of moisture content,protein content,starch content,total fat content,and peroxide value;discrete experiments of rice was being conducted to study the improvement of rice sticking problems with different discrete methods;antioxidant experiments were conducted to study the improvement of antioxidants on the lipid oxidation in emergency food main course caused by irradiation;the effects of irradiation on the microbiological index of emergency food were being studied by the determination of aerobic plate count,moulds count,coliforms count,Salmonella count and Staphylococcus aureus count;the appropriate irradiation dose and food quality improvement method of emergency food were selected according to the results of microbiological index,rice discrete experiment and antioxidant experiment.The preliminary research results are as follows:?1?The results of microbiological index showed that irradiation could effectively reduce the aerobic plate count and moulds count of emergency food,no coliforms,Salmonella,and Staphylococcus aureus were detected.The aerobic plate count and moulds count of emergency food irradiated with 3 kGy doses had a significant upward trend during storage,and the aerobic plate count and moulds count of emergency food irradiated with 5 and 8 kGy doses were less than 500 CFU/g during storage.?2?The results of sensory quality evaluation showed that irradiation dose was significantly correlated with all sensory evaluation indicators of emergency food.The total scores of the rice and main course of the emergency food irradiated with 8 kGy doses were 2.4 and 4.8,which significantly lower than those of the emergency food irradiated with 3 and 5 kGy doses.?3?The results of physicochemical properties showed that irradiation dose had no significant effect on the contents of moisture,protein and starch of the rice of emergency food and the contents of moisture and fat of the main course of emergency food.And the effects of irradiation dose on protein content and peroxide value of the main course of emergency food was very weak.?4?The results of discrete experiment of rice showed that the discrete method of cold water at 20?or the discrete liquid with 1%concentration of sucrose fatty acid esters?SE?had the best effect,and the adhered ratio of rice was 24.70 and 23.29 g/100g respectively.?5?Antioxidant experiment results showed that the addition of antioxidants could effectively reduce the peroxide value of emergency food,and 0.2 g/kg TBHQ had the best effect at all irradiation doses.?6?For the rice of emergency food,the most suitable dispersion method was 20?cold water dispersion,and the appropriate irradiation dose was 5 kGy.?7?For the main course of emergency food,the most suitable antioxidant was 0.2 g/kg TBHQ,and the appropriate irradiation dose was 5 kGy. |
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