确定辐射剂量及辐照对鱼类抗氧化活性和鱼肉组织热物理特性的影响

Determining the Dose of Radiation and Radurisation Effects on the Antioxidant Activity of Fish and the Thermophysical Characteristics of Fish Muscle Tissue.

作者信息

Timakova Roza T, Tikhonov Sergey L, Tikhonova Nataliya V, Shikhalev Sergey V

机构信息

Institute of Trade, Food Technology and Service, Ural State Economic University, 8 Marta St/Narodnoy voli, 62/45, Ekaterinburg 620144, Russia.

出版信息

Foods. 2019 Apr 18;8(4):130. doi: 10.3390/foods8040130.

DOI:10.3390/foods8040130

PMID:31003554

原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC6517921/

Abstract

The aim of this article is to develop a method for determining the dose of radiation in the processing of chilled fish and its effect on the antioxidant activity and thermophysical characteristics of muscle tissue. Radiation processing of chilled fish was performed using a linear electron accelerator model LEA-10-10S2. The dose of radiation was determined by the method of electron-paramagnetic resonance. After being treated with ionizing radiation, the cooled fish meets the requirements of the technical regulations of TR TU 021/2011 "On food safety" and TR EAEU 040/2016 "On the safety of fish and fish products". As a result of our research, a correlation was established between the area of the Electron Paramagnetic Resonance (EPR) signal and the absorbed dose of the radiation dose. We proved a decrease in the antioxidant activity of muscle tissue of fish with an increase in radiation dose. It is established that radiation treatment of chilled fish affects the thermophysical properties of muscle tissue.

摘要

本文旨在开发一种确定冷冻鱼加工过程中辐射剂量的方法，以及该剂量对肌肉组织抗氧化活性和热物理特性的影响。使用LEA - 10 - 10S2型线性电子加速器对冷冻鱼进行辐射处理。辐射剂量通过电子顺磁共振方法测定。经过电离辐射处理后，冷冻鱼符合TR TU 021/2011《食品安全》和TR EAEU 040/2016《鱼及鱼制品安全》技术法规的要求。我们的研究结果表明，电子顺磁共振（EPR）信号面积与辐射剂量的吸收剂量之间建立了相关性。我们证明随着辐射剂量的增加，鱼肌肉组织的抗氧化活性降低。已确定冷冻鱼的辐射处理会影响肌肉组织的热物理性质。