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

Abstract

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 °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-°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 °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 °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 μg/mL (p < 0.05), respectively. Overall, EBI treatment (4 kGy) and low-temperature preservation (4 °C) helped retain the muscle water content of the SCCs and preserve their quality, thereby endorsing the EBI treatment of silver carp products.

Processing and Preservation of Aquatic Products

“…Compared with thermal sterilization such as pasteurization, it can better preserve the nutrition, texture, and flavor of aquatic products. Common non-thermal processing methods for aquatic products include ultrasound [19], high-voltage atmospheric cold plasma [20], electron-beam irradiation [21], high hydrostatic pressure [15], etc.…”

“…However, the pH, b* value, elasticity, chewiness, thiol value, and TVB-N value were not significantly different. Electron-beam irradiation treatment with a dose of 4 kGy was able to retain the muscle water content and preserve their quality of silver carp (Hypophthalmichthys molitrix) chunks stored at 4 • C [21]. Additionally, high hydrostatic pressure treatment at 400 MPa effectively inhibited microbiological growth and physiochemical changes in large-mouth bass fillets [15].…”