Effect of Electron Beam Irradiation on Quality of Channel Catfish during Cold Storage
CHEN Fangxue, ZHOU Mingzhu, DENG Yi, XIONG Guangquan, LI Dongsheng, QIAO Yu, LIAO Li, WANG Lan, WU Wenjin, LI Xin, SHI Liu, DING Anzi
1.Institute of Agricultural Products Processing and Nuclear Agriculture Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; 2.School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
Abstract：In this study, small pieces of fresh channel catfish flesh treated by electron beam irradiation at different doses (0, 1, 3 and 5 kGy) combined with vacuum packaging were stored at 4 ℃ and evaluated for total viable count (TVC), total volatile base nitrogen (TVB-N) content, thiobarbituric acid reactive substances (TBARs) value, texture, color, water-holding capacity, sensory quality and volatile substances. The results showed that the storage period of electron beam irradiated channel catfish was significantly prolonged compared with the untreated control group (15, 25 and 30 days at doses of 1, 3 and 5 kGy versus 6 days, respectively). On day 15 of storage, the TVC in the irradiated group reached 6 (lg (CFU/g)), and the TVB-N content reached 20 mg/100 g on day 25. The growth rate of TVC and TVB-N content in the irradiated group was significantly lower than in the non-irradiated group, and declined with increasing radiation dose. Moreover, the TBARs value of the non-irradiated group was significantly lower than that of the irradiated group, indicating that the irradiation could accelerate the rate of lipid oxidation. On the other hand, the irradiation treatment had little effect on the water-holding capacity, texture or color of channel catfish.
2021, Vol. 35 
