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Gamma irradiation on moisture migration and lipid degradation of Micropterus salmoides meat

文献类型： 外文期刊

作者： Zu, Xiao-yan 1 ; Li, Hai-lan 1 ; Xiong, Guang-quan 1 ; Liao, Tao 1 ; Yu, Ying-hui 2 ; Qiu, Jian-hui 1 ;

作者机构： 1.Hubei Acad Agr Sci, Inst Agr Prod Proc & Nucl Agr Technol, 5 Nanchu Ave, Wuhan 430064, Hubei, Peoples R China

2.Hubei Univ, Dept Phys, 368 Youyi Ave, Wuhan 430062, Hubei Province, Peoples R China

关键词： Micropterus salmoides; gamma irradiation; LF-NMR; Lipid degradation

期刊名称：RADIATION PHYSICS AND CHEMISTRY （ 影响因子：2.776； 五年影响因子：2.725 ）

ISSN： 0969-806X

年卷期： 2022 年 192 卷

页码：

收录情况： SCI

摘要： To investigate the effect of gamma (gamma) irradiation on the water migration and lipid degradation of Micropterus salmoides (MS), the MS meat were cold-air dried for 0, 2, 4, 6, 8 and 10 h, treated by gamma ray from the Cobalt 60 at a dose of 3.36 kGy, then stored for 21 days. The low-field nuclear magnetic resonance (LF-NMR) results showed that the fresh MS meat contained immobile water at 86.33-89.80%. After drying and irradiation, the single amplitude and transverse (T-2) relaxation times of the immobilized water decreased. During the storage, the MS meat in irradiation group can keep quality for 21 days, and T-21 showed no changes during the whole period. At the results of irradiation on lipid degradation, the acid value (AV) shows drying-time dependent decrease, while the peroxide value (PV) changes conversely. Lower malondialdehyde (MDA) content was found in the MS meat dried for 4-6 h than the cases of other groups (p < 0.05). After irradiation, ten fatty acids were detected in fresh MS meat and lower loss of fatty acid types were found in the MS meat dried for 4 h. Among these fatty acids, palmitic acid (C16:0) and oleic acid (C18:1) exhibited higher proportion at 18.33%-25.66% and 36.6%-51.28%, respectively. In the work, the MS meat dried for 4 h, containing about 37% water, is more tolerant to gamma irradiation than the fresh or the over-drying MS meat.

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