ABSTRACT
As a non-thermal food processing technology, Electron beam (E-beam) irradiation has been used to enhance microbial safety by deactivating unwanted spoilage and pathogenic microorganisms in food industry. This study evaluated the effects of E-beam irradiation at doses killing SARS-COV-2 on qualities and sensory attributes. The results showed that irradiation caused little effect on the proximate composition, amino acid content, texture, and sensory attributes (P > 0.05). However, E-beam increased TBARS (Thiobarbituric acid reactive substances) and lowered vitamin E content in dose-dependently. Irradiation up to 10 kGy significantly decreased unsaturated fatty acid (UFA) content and inhibited the increase in TVB-N (The total volatile basic nitrogen) while reducing cohesiveness and chewiness (P < 0.05). E-beam irradiation with 7–10 kGy caused greater ΔE values (ΔE > 5) via the significant increase of b*, accompanied by big visual difference in shrimp (P < 0.05). A dose of 4 kGy E-beam irradiation was recommended without altering its physicochemical properties and sensory attributes.
ABSTRACT
The contamination of Atlantic salmon with severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) has impeded the development of the cold-chain food industry and posed possible risks to the population. Electron beam (E-beam) irradiation under 2, 4, 7, and 10 kGy can effectively inactivate SARS-CoV-2 in cold-chain seafood. However, there are few statistics about the quality changes of salmon exposed to these irradiation dosages. This work demonstrated that E-beam irradiation at dosages capable of killing SARS-CoV-2 induced lipid oxidation, decreased vitamin A content, and increased some amino acids and ash content. In addition, irradiation altered the textural features of salmon, such as its hardness, resilience, cohesiveness, and chewiness. The irradiation considerably affected the L*, a*, and b* values of salmon, with the L* value increasing and a*, b* values decreasing. There was no significant difference in the sensory evaluation of control and irradiated salmon. It was shown that irradiation with 2−7 kGy E-beam did not significantly degrade quality. The inactivation of SARS-CoV-2 in salmon is advised at a dose of 2 kGy.
ABSTRACT
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 a* value of Atlantic cod (P < 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 (P < 0.05). A significant color change was observed after irradiation with 2 kGy-7 kGy E-beam (P < 0.05). E-beam irradiation had no effects on sensory attributes (P > 0.05). A dose of 4 kGy was recommended considering the keeping quality in Atlantic cod.