Yu Huilin, Zhang Junhui, Li Honghao, Zhao Yan, Xia Shengyao, Qiu Yang, Zhu Jiajin
Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China.
Food Biosci. 2022 Dec;50:101803. doi: 10.1016/j.fbio.2022.101803. Epub 2022 Jun 6.
Electron beam (E-beam) irradiation can effectively inactivate severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) in cold-chain seafood. This study evaluated the effects of E-beam irradiation at doses killing SARS-CoV-2 on quality indicators of Atlantic cod. The cod samples were exposed to 0, 2, 4, 7, and 10 kGy E-beam irradiation, and nutrition, texture, color, and sensory attributes were investigated. The results showed that E-beam irradiation significantly increased thiobarbituric acid (TBA) value and decreased hardness, chewiness, and value of Atlantic cod ( < 0.05). E-beam irradiation with 10 kGy significantly lowered total volatile base nitrogen (TVB-N) and reducing sugar content while increasing moisture and ash content ( < 0.05). A significant color change was observed after irradiation with 2 kGy-7 kGy E-beam ( < 0.05). E-beam irradiation had no effects on sensory attributes ( > 0.05). A dose of 4 kGy was recommended considering the keeping quality in Atlantic cod.
电子束（E 束）辐照可有效灭活冷链海鲜中的严重急性呼吸综合征冠状病毒 2（SARS-CoV-2）。本研究评估了杀灭 SARS-CoV-2 的剂量的 E 束辐照对大西洋鳕鱼品质指标的影响。将鳕鱼样本暴露于 0、2、4、7 和 10 千戈瑞的 E 束辐照下，并对其营养、质地、颜色和感官属性进行了研究。结果表明，E 束辐照显著提高了大西洋鳕鱼的硫代巴比妥酸（TBA）值，降低了其硬度、咀嚼性和 a*值（P<0.05）。10 千戈瑞的 E 束辐照显著降低了总挥发性盐基氮（TVB-N）和还原糖含量，同时增加了水分和灰分含量（P<0.05）。2 千戈瑞 - 7 千戈瑞的 E 束辐照后观察到显著的颜色变化（P<0.05）。E 束辐照对感官属性没有影响（P>0.05）。考虑到大西洋鳕鱼的保鲜质量，推荐剂量为 4 千戈瑞。
