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| Effect of Different Irradiation Doses on the Quality of Crayfish Roe from Crayfish Processing Wastewater |
| HUANG Qi, WANG Shizhe, CHEN Gehui, QIAO Yu, WANG Chao, LI Miyou |
| 1. School of Life and Health Sciences, Hubei University of Technology, Wuhan 430068, China; 2. Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; 3. Hubei Lüyiyuan Food Technology Co. Ltd., Qianjiang 433116, China |
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Abstract In order to explore the effect of irradiation dose on the quality and flavor of crayfish roe from crayfish processing wastewater, changes in safety indexes such as total bacterial count, coliform group, and heavy metal content were analyzed after 60Co-γ ray irradiation at different doses (2, 4, 6, and 8 kGy). Meanwhile, the flavor characteristics were evaluated by the combined use of electronic nose and gas chromatography-mass spectrometry (GC-MS). The results showed that irradiation doses ≥ 4 kGy had better inhibitory effects on the total bacterial count and coliform group, and the heavy metal content in the treated sample met the national standard. The results from the electronic nose showed significant differences in the flavor of crayfish roe treated with four different irradiation doses, and the response values for nitrogen-containing oxides and sulfur-containing compounds increased with irradiation dose. The sample treated with a dose of 6 kGy had the highest amount of volatile flavor compounds (19), the predominant ones being aldehydes, alcohols, and heterocycles. The 4 and 6 kGy irradiation groups were more acceptable in sensory evaluation. In general, 6 kGy irradiation was superior to the other doses in terms of safety and flavor.
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2025, Vol. 39 
