Effects of electron beam irradiation on the properties of frozen Litopenaeus vannamei

Electron beam (EB) irradiation is an efficient method for avoiding microbial contamination affecting food quality. To explore the properties of Litopenaeus vannamei after EB sterilization, samples were irradiated at an absorbed dose of 0-12 kGy using a 10-MeV backward wave linear accelerator and tes...

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Main Authors: XU Ling, WU Lihao, CHEN Gong, WU Sisi, REN Kang, ZHOU Yanyan, WU Yunjian, YAN Lianghao, GUO Wenzhong
Format: Article
Language:zho
Published: Science Press 2023-12-01
Series:Fushe yanjiu yu fushe gongyi xuebao
Subjects:
Online Access:http://www.fs.sinap.ac.cn/thesisDetails#10.11889/j.1000-3436.2023-0064&lang=zh
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author XU Ling
WU Lihao
CHEN Gong
WU Sisi
REN Kang
ZHOU Yanyan
WU Yunjian
YAN Lianghao
GUO Wenzhong
author_facet XU Ling
WU Lihao
CHEN Gong
WU Sisi
REN Kang
ZHOU Yanyan
WU Yunjian
YAN Lianghao
GUO Wenzhong
author_sort XU Ling
collection DOAJ
description Electron beam (EB) irradiation is an efficient method for avoiding microbial contamination affecting food quality. To explore the properties of Litopenaeus vannamei after EB sterilization, samples were irradiated at an absorbed dose of 0-12 kGy using a 10-MeV backward wave linear accelerator and tested for protein, fat, and amino acid content; pH; volatile saline nitrogen; textural features; microbiology; and organoleptic satisfaction. The results showed that the protein content and fat content were in the normal range. In the optimal absorbed dose range (6-8 kGy), TVB-N, which characterizes the freshness of shrimp, was apparently lower. Further, most of the amino acids peaked; textural features such as chewiness and cohesiveness were significantly enhanced; no microbial colonies were detected; and both color and taste were relatively better. These results suggest that EB irradiation sterilization is an effective method for microbiological control of food, and it results in greater freshness without degradation of the properties of frozen Litopenaeus vannamei in terms of nutrient content and other properties.
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spelling doaj.art-68062efaa00c4788a3bde6127a48fb832023-12-22T09:44:44ZzhoScience PressFushe yanjiu yu fushe gongyi xuebao1000-34362023-12-0141606040406040410.11889/j.1000-3436.2023-00641000-3436(2023)06-0055-10Effects of electron beam irradiation on the properties of frozen Litopenaeus vannameiXU Ling0WU Lihao1CHEN Gong2WU Sisi3REN Kang4ZHOU Yanyan5WU Yunjian6YAN Lianghao7GUO Wenzhong8State Key Laboratory of Infectious Disease Vaccine Development, Xiang An Biomedicine Laboratory & School of Public Health, Xiamen University, Xiamen 361102, ChinaState Key Laboratory of Infectious Disease Vaccine Development, Xiang An Biomedicine Laboratory & School of Public Health, Xiamen University, Xiamen 361102, ChinaState Key Laboratory of Infectious Disease Vaccine Development, Xiang An Biomedicine Laboratory & School of Public Health, Xiamen University, Xiamen 361102, ChinaState Key Laboratory of Infectious Disease Vaccine Development, Xiang An Biomedicine Laboratory & School of Public Health, Xiamen University, Xiamen 361102, ChinaState Key Laboratory of Infectious Disease Vaccine Development, Xiang An Biomedicine Laboratory & School of Public Health, Xiamen University, Xiamen 361102, ChinaState Key Laboratory of Infectious Disease Vaccine Development, Xiang An Biomedicine Laboratory & School of Public Health, Xiamen University, Xiamen 361102, ChinaFujian Huisheng Biotechnology Co.Ltd., Zhangzhou 363000, ChinaFujian Huisheng Biotechnology Co.Ltd., Zhangzhou 363000, ChinaFujian Huisheng Biotechnology Co.Ltd., Zhangzhou 363000, ChinaElectron beam (EB) irradiation is an efficient method for avoiding microbial contamination affecting food quality. To explore the properties of Litopenaeus vannamei after EB sterilization, samples were irradiated at an absorbed dose of 0-12 kGy using a 10-MeV backward wave linear accelerator and tested for protein, fat, and amino acid content; pH; volatile saline nitrogen; textural features; microbiology; and organoleptic satisfaction. The results showed that the protein content and fat content were in the normal range. In the optimal absorbed dose range (6-8 kGy), TVB-N, which characterizes the freshness of shrimp, was apparently lower. Further, most of the amino acids peaked; textural features such as chewiness and cohesiveness were significantly enhanced; no microbial colonies were detected; and both color and taste were relatively better. These results suggest that EB irradiation sterilization is an effective method for microbiological control of food, and it results in greater freshness without degradation of the properties of frozen Litopenaeus vannamei in terms of nutrient content and other properties.http://www.fs.sinap.ac.cn/thesisDetails#10.11889/j.1000-3436.2023-0064&lang=zhlitopenaeus vannameielectron beam irradiationsterilization
spellingShingle XU Ling
WU Lihao
CHEN Gong
WU Sisi
REN Kang
ZHOU Yanyan
WU Yunjian
YAN Lianghao
GUO Wenzhong
Effects of electron beam irradiation on the properties of frozen Litopenaeus vannamei
Fushe yanjiu yu fushe gongyi xuebao
litopenaeus vannamei
electron beam irradiation
sterilization
title Effects of electron beam irradiation on the properties of frozen Litopenaeus vannamei
title_full Effects of electron beam irradiation on the properties of frozen Litopenaeus vannamei
title_fullStr Effects of electron beam irradiation on the properties of frozen Litopenaeus vannamei
title_full_unstemmed Effects of electron beam irradiation on the properties of frozen Litopenaeus vannamei
title_short Effects of electron beam irradiation on the properties of frozen Litopenaeus vannamei
title_sort effects of electron beam irradiation on the properties of frozen litopenaeus vannamei
topic litopenaeus vannamei
electron beam irradiation
sterilization
url http://www.fs.sinap.ac.cn/thesisDetails#10.11889/j.1000-3436.2023-0064&lang=zh
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