Analysis of Water Distribution and Muscle Quality of Silver Carp (Hypophthalmichthys molitrix) Chunks Based on Electron-Beam Irradiation

文献类型： 外文期刊

第一作者： Li, Hai-Lan

作者： Li, Hai-Lan;Li, Mei-Jin;Zhao, Qing;Huang, Jia-Jun;Zu, Xiao-Yan;Li, Hai-Lan;Zu, Xiao-Yan;Li, Mei-Jin;Zhao, Qing;Huang, Jia-Jun

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关键词： electron-beam irradiation; silver carp chunks; water distribution; muscle quality

期刊名称：FOODS （ 影响因子：5.561； 五年影响因子：5.94 ）

ISSN：

年卷期： 2022 年 11 卷 19 期

页码：

收录情况： SCI

摘要： Electron-beam irradiation (EBI) is an efficient, safe, and nonthermal sterilization technique that is extensively used in food preservation research. Here we report the effects of different EBI doses (0, 4, 8 kGy) and preservation temperatures (room temperature [RT], 4 degrees C) on the muscle water distribution and muscle quality indices of silver carp chunks (SCCs). The highest entrapped water content was found in the 4-kGy-irradiated/4-degrees C-stored samples. The expressible moisture content (EMC) of the SCCs increased with increasing irradiation dose and was significantly lower in the RT group than in the 4 degrees C group. The irradiation dose and preservation temperature had no significant effect on the moisture content, whiteness value and protein content of SCCs (p > 0.05). When the irradiation dose reached 8 kGy, AV value, POV value and TVB value were significantly increased (p < 0.05). The myofibrillar protein content and actomyosin content of the SCCs in the 4 degrees C group was higher than that of the specimens in the RT group by 0.29-0.98 mg/mL (p < 0.05) and 36.21-296.58 mu g/mL (p < 0.05), respectively. Overall, EBI treatment (4 kGy) and low-temperature preservation (4 degrees C) helped retain the muscle water content of the SCCs and preserve their quality, thereby endorsing the EBI treatment of silver carp products.

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