Influence of 10-MeV E-Beam Irradiation and Vacuum Packaging on the Shelf-Life of Grass Carp Surimi

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• 作者：Hong-fei Zhang ; Wei Wang ; Su-feng Zhang ; Hai-yan Wang…
• 关键词：Ctenopharyngodon idellus ; TBARS ; Sensory ; Biochemical properties ; Biogenic amines
• 刊名：Food and Bioprocess Technology
• 出版年：2016
• 出版时间：May 2016
• 年：2016
• 卷：9
• 期：5
• 页码：830-838
• 全文大小：333 KB
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• 作者单位：Hong-fei Zhang (1)
  Wei Wang (1)
  Su-feng Zhang (1)
  Hai-yan Wang (1)
  Qing-fu Ye (1)
  
  1. Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou, 310029, China
  
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Food Science
  Chemistry
  Agriculture
  Biotechnology
  
• 出版者：Springer New York
• ISSN：1935-5149

文摘

The effects of 10-MeV E-beam (0, 1, 3, 5, and 7 kGy) irradiation and vacuum packaging on extending the shelf-life of grass carp surimi stored at 4 °C were evaluated basing on the total viable counts (TVC), physiochemical 2-thiobarbituric acid reactive substance (TBARS), total base nitrogen (TVB-N), biogenic amines (BAs), texture (TPA) and color, and sensory changes in surimi samples. The results showed that comparing the control samples, the TVC and TVB-N content in surimi were significantly (p < 0.05) decreased by irradiation with different doses. Irradiation significantly (p < 0.05) inhibited the increase of putrescine (PUT), cadaverine (CAD), histamine (HIM), and tyramine (TYM) contents during storage. However, these parameters were significantly (p < 0.05) increased with storage time. After irradiation, the samples generally had higher lightness and lower a * and b * values and lower hardness and chewiness significantly (p < 0.05). Based on the sensory analysis, unfavorable ‘metal odor’ or ‘irradiated odor’ was observed in surimi irradiated at 5 and 7 kGy.