title: Effect of 10 MeV E-beam irradiation combined with vacuum-packaging on the shelf life of Atlantic salmon fillets during storage at 4 °C.
abstract: Biochemical properties and gel-forming ability were investigated as a function of storage time to understand the effect of 10 MeV electron linear accelerator irradiation, combined with vacuum-packaging changes, on Atlantic salmon fillets during cold storage at 4 °C. The results showed that compared with those of the control samples, pH, water soluble protein and extractable protein were not significantly altered by irradiation. However, pH, water soluble protein and extractable protein changed notably as storage time increased. While salt soluble protein (SSP), total volatile base nitrogen (TVB-N), a(*) values, 2-thiobarbituric acid (TBA) and total viable counts (TVC) were significantly (p<0.05) affected by different irradiation doses, which inhibited the increase in TVB-N but promoted TBA values during the storage period. Moreover, irradiation up to 3 kGy did not significantly change the gel patterns, while the MHC patterns were slightly reduced with the increasing of the storage time.
authors.affiliation: Institute of Nuclear Agricultural Sciences, Key Laboratory of Nuclear Agricultural Sciences of Ministry of Agriculture and Zhejiang Province, Zhejiang University, Hangzhou 310029, China.
authors.forename: Zhen
authors.initials: Z
authors.lastname: Yang
authors.forename: Haiyan
authors.initials: H
authors.lastname: Wang
authors.forename: Wei
authors.initials: W
authors.lastname: Wang
authors.forename: Wenyuan
authors.initials: W
authors.lastname: Qi
authors.forename: Ling
authors.initials: L
authors.lastname: Yue
authors.forename: Qingfu
authors.initials: Q
authors.lastname: Ye
mesh_terms: D000818:Animals; D003080:Cold Temperature; D003116:Color; D004044:Dietary Proteins / Q000032:analysis; D004591:Electrophoresis, Polyacrylamide Gel; D005506:Food Contamination; D005516:Food Microbiology; D018857:Food Packaging / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D063427:Food Quality; D061353:Food Storage / Q000379:methods*; D006801:Humans; D006863:Hydrogen-Ion Concentration; D008970:Molecular Weight; D009584:Nitrogen / Q000032:analysis; D009812:Odorants / Q000032:analysis; D020317:Salmo salar; D017747:Seafood / Q000032:analysis* / Q000382:microbiology; D013649:Taste; D013858:Thiobarbiturates / Q000032:analysis; D014618:Vacuum; D055549:Volatile Organic Compounds / Q000032:analysis
chemical_list: D004044:Dietary Proteins; D013858:Thiobarbiturates; D055549:Volatile Organic Compounds; C029684:thiobarbituric acid; D009584:Nitrogen
keywords: Atlantic salmon; Biochemical properties; E-beam irradiation; Shelf life