Details

Autor(en) / Beteiligte

• Li, Hai‐Lan
• Yu, Ying‐Hui
• Xiong, Guang‐Quan
• Liao, Tao
• Zu, Xiao‐Yan

Titel

Cobalt‐60 and electron beam irradiation‐induced lipid oxidation in largemouth bass (Micropterus salmoides)

Ist Teil von

• Journal of the science of food and agriculture, 2020-09, Vol.100 (12), p.4612-4617

Ort / Verlag

Chichester, UK: John Wiley & Sons, Ltd

Erscheinungsjahr

2020

Quelle

Wiley-Blackwell Full Collection

Beschreibungen/Notizen

• BACKGROUND Irradiation can cause lipid oxidation of fish. This study aimed to examine the effect of radiation (method, dose and dose rate) on the acid value (AV), peroxide value (PV), thiobarbituric acid reactive substances (TBARS) content and fatty acid profile of fresh and freeze‐dried largemouth bass flesh. RESULTS AV, PV and TBARS presented a dose‐dependent increase in fish meat for both cobalt‐60 (60Co) and electron beam (EB) irradiation. With a 6 kGy dose of radiation, all measured indices in the 60Co group were significantly higher than those in the EB group (P < 0.05 or P < 0.01). With a 3 kGy dose of radiation, AV, PV and TBARS in the 200 Gy min−1 dose rate group were significantly lower than those in the 2 and 80 Gy min−1 groups (P < 0.05). After 60Co irradiation, AV, PV and TBARS in most fresh samples were significantly higher than those in freeze‐dried samples (P < 0.01). And 60Co irradiation decreased the unsaturated fatty acid (UFA) content in fresh samples and increased the UFA content in freeze‐dried samples. Our study indicated that 60Co irradiation, particularly at a low dose rate, accelerated lipid oxidation in fish meat. A large amount of muscle moisture enhances the amount of UFA loss in fish meat during 60Co irradiation. CONCLUSIONS A low dose (3 kGy) of EB irradiation, a high dose rate (200 Gy min−1) of 60Co irradiation or freeze‐drying treatment can alleviate the lipid oxidation of largemouth bass meat. © 2020 Society of Chemical Industry