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Influence of 10-MeV E-Beam Irradiation and Vacuum Packaging on the Shelf-Life of Grass Carp Surimi.
- Source :
- Food & Bioprocess Technology; May2016, Vol. 9 Issue 5, p830-838, 9p
- Publication Year :
- 2016
-
Abstract
- 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. [ABSTRACT FROM AUTHOR]
- Subjects :
- FOOD irradiation
IRRADIATED foods
THIOBARBITURIC acid test
BIOGENIC amines
SURIMI
Subjects
Details
- Language :
- English
- ISSN :
- 19355130
- Volume :
- 9
- Issue :
- 5
- Database :
- Complementary Index
- Journal :
- Food & Bioprocess Technology
- Publication Type :
- Academic Journal
- Accession number :
- 117353284
- Full Text :
- https://doi.org/10.1007/s11947-016-1675-4