Effect of Irradiation Combined with Composite Preservatives on the Storage Quality of Largemouth Bass (Micropterus salmoides)
BAI Chan, XU Ping, HUANG Min, XIONG Guangquan, WANG Juguang, LIAO Tao
1.Hubei Engineering Research Center for Farm Products Irradiation, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; 2.Irradiation Preservation Technology Key Laboratory of Sichuan Province, Sichuan Institute of Atomic Energy, Chengdu 610101, China
Abstract：In order to extent the shelf life of largemouth bass fillets, fillet samples were treated with sterile distilled water as a control, allicin (AL), and 4 kGy 60Co-γ irradiation alone and in combination with AL, composite preservative A (containing 0.3 g of AL, 0.3 g of grape seed extract and 1 g of chitosan per 100 mL of sample) or preservative B (containing 0.3 g of AL, 0.3 g of tea polyphenols and 1 g of chitosan per 100 mL of sample), separately and stored at 4 ℃ for 15 days. The total viable count (TVC), juice loss rate, thiobarbituric acid reactive substances (TBARs) value, pH, total volatile basic nitrogen (TVB-N) content, sensory quality and Ca2+-ATPase activity of the samples were measured during the storage period. The results indicated that at the early stage of storage, the TBARs and TVB-N value of the irradiation group were higher than those of the control group, showing the acceleration of lipid oxidation by irradiation. Combined treatment of the irradiation with each composite preservative could effectively delay lipid oxidation, reduced TVC, retard the increase in juice loss rate and pH, and inhibit the decrease in myofibrillar protein Ca2+-ATPase activity. On day 15, TVC values of the irradiation + composite preservative groups were lower than 6 (lg(CFU/g)), meeting the requirements for consumption. The irradiation combined with preservative B had the best preservation effect. The irradiation alone could extend the shelf life of fish by 6 days compared to more than 9 days when combined with each preservative, suggesting the irradiation and the composite preservatives in combination had a synergistic effect in maintaining the storage quality and prolonging the shelf life of largemouth bass.
2021, Vol. 35 
