Effects of E-beam irradiation on the physicochemical properties of Atlantic cod (Gadus morhua)

Yu, Huilin; Zhang, Junhui; Li, Honghao; Zhao, Yan; Xia, Shengyao; Qiu, Yang; Zhu, Jiajin

doi:10.1016/j.fbio.2022.101803

Cited by 6 publications

(2 citation statements)

References 37 publications

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“…qualities EBI had no effects on physical and chemical properties of plant-based hard-boiled egg and plantbased burger patties, which differed from cobalt-60 irradiation in our previous study (Puangwerakul et al, 2023a;Puangwerakul et al, 2023b). These results were consistent with many reports showing that EBI was superior to gamma ray at the same dose, with fewer off-odors and lower peroxide values and thiobarbituric acid values (Yu et al, 2022;Zheng et al, 2022;Kong et al, 2017). The effect of different electron beam irradiation (EBI) doses on product qualities was shown in Table 1.…”

Section: Effect Of Gamma Radiation Dose On Productsupporting

confidence: 90%

Effect of Electron Beam Irradiation Doses on Quality and Shelf Life Extension of Non-Allergenic Ready-to-Eat Plant-Based Meat and Egg

Puangwerakul,

Soithongsuk,

Sajjabut

et al. 2023

JCST

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This research evaluated the effectiveness of electron beam irradiation (EBI) on a shelf-life extension of ready-to-eat plant-based burger patties and hard-boiled eggs. The products were irradiated at different doses of the electron beam (2, 3.5, and 5 kGy) and microbiological assays (total aerobic bacteria, yeast and mold, Clostridium perfringens), quality parameters (color, firmness, aw, moisture content, TBA content), and sensory quality of the products were determined. The results indicated that EBI at 2-5 kGy did not affect on physical, chemical qualities and sensory of the products. However, microorganisms were found in the products irradiated at 2 kGy. Therefore, irradiation of products at the dose of 3.5 kGy was chosen for evaluating their nutritional qualities and shelf-life. The data confirmed that electron beam at 3.5 kGy effectively preserved nutritional value, GABA, and phenolic contents, including ACE inhibitory of plant-based meat and egg. The shelf-life of plant-based hard-boiled egg and plant-based burger patties at room temperature was 217 days or 7.25 months, according to an accelerated shelf-life study at 40° and 50 °C.

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Section: Effect Of Gamma Radiation Dose On Productsupporting

confidence: 90%

Effect of Electron Beam Irradiation Doses on Quality and Shelf Life Extension of Non-Allergenic Ready-to-Eat Plant-Based Meat and Egg

Puangwerakul,

Soithongsuk,

Sajjabut

et al. 2023

JCST

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“…The effect of irradiation on lipid quality of vacuum-packed cod (Gadus morhua) fillets was assayed at different levels (0, 2, 4, 7, and 10 kGy Electron-beam radiation at room temperature) and then stored at −20 • C for 1 week [81]. Electron-beam (E-beam) irradiation uses ionizing radiation and is characterized by its low cost, high safety, and environmental friendliness [81]. Irradiation did not significantly alter the fat content and FA profiles of fish fillets.…”

Section: Irradiationmentioning

confidence: 99%

The Effect of Low Temperature Storage on the Lipid Quality of Fish, Either Alone or Combined with Alternative Preservation Technologies

Suárez-Medina,

Sáez-Casado,

Martínez-Moya

et al. 2024

Foods

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Marine foods are highly perishable products due to their high content of polyunsaturated fatty acids, which can be readily oxidized to form peroxides and secondary oxidation products, thus conferring such foods undesirable organoleptic characteristics and generating harmful compounds that are detrimental to the health of consumers. The use of preservation methods that minimize lipid oxidation is required in the fishing and aquaculture industries. Low temperature storage (chilling or freezing) is one of the most commonly used preservation methods for fish and seafood, although it has been shown that the oxidation of the lipid fraction of such products is partially but not completely inhibited at low temperatures. The extent of lipid oxidation depends on the species and the storage temperature and time, among other factors. This paper reviews the effect of low temperature storage on the lipid quality of fish, either alone or in combination with other preservation techniques. The use of antioxidant additives, high hydrostatic pressure, irradiation, ozonation, ultrasounds, pulsed electric fields, and the design of novel packaging can help preserve chilled or frozen fish products, although further research is needed to develop more efficient fish preservation processes from an economic, nutritional, sensory, and sustainable standpoint.

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Effect of weak magnetic field on the water-holding properties, texture, and volatile compounds of pork and beef during frozen storage

et al. 2023

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Effects of E-beam irradiation on the physicochemical properties of Atlantic cod (Gadus morhua)

Cited by 6 publications

References 37 publications

Effect of Electron Beam Irradiation Doses on Quality and Shelf Life Extension of Non-Allergenic Ready-to-Eat Plant-Based Meat and Egg

Effect of Electron Beam Irradiation Doses on Quality and Shelf Life Extension of Non-Allergenic Ready-to-Eat Plant-Based Meat and Egg

The Effect of Low Temperature Storage on the Lipid Quality of Fish, Either Alone or Combined with Alternative Preservation Technologies

Effect of weak magnetic field on the water-holding properties, texture, and volatile compounds of pork and beef during frozen storage

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