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

文献类型： 外文期刊

作者： Li, Hai-Lan 1 ; Yu, Ying-Hui 2 ; Xiong, Guang-Quan 1 ; Liao, Tao 1 ; Zu, Xiao-Yan 1 ;

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

2.Chinese Acad Sci, Wuhan Inst Phys & Math, State Key Lab Magnet Resonance & Atom & Mol Phys, Wuhan, Peoples R China

关键词： Micropterus salmoides; irradiation; lipid oxidation; Co-60; electron beam; freeze-drying

期刊名称：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE （ 影响因子：3.638； 五年影响因子：3.802 ）

ISSN： 0022-5142

年卷期： 2020 年 100 卷 12 期

页码：

收录情况： SCI

摘要： 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 (Co-60) and electron beam (EB) irradiation. With a 6 kGy dose of radiation, all measured indices in the(60)Co group were significantly higher than those in the EB group (P < 0.05 orP < 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(60)Co irradiation, AV, PV and TBARS in most fresh samples were significantly higher than those in freeze-dried samples (P < 0.01). And(60)Co irradiation decreased the unsaturated fatty acid (UFA) content in fresh samples and increased the UFA content in freeze-dried samples. Our study indicated that(60)Co 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(60)Co irradiation. CONCLUSIONS A low dose (3 kGy) of EB irradiation, a high dose rate (200 Gy min(-1)) of(60)Co irradiation or freeze-drying treatment can alleviate the lipid oxidation of largemouth bass meat. (c) 2020 Society of Chemical Industry

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