Effects of electron beam irradiation on quality of weever fillets during refrigerated storage
Dalun Xu, Han Zhang, Lingyue Zhang, Tao Huang, Ru Jia, Jiafang Lu, Wenge Yang
Abstract
Abstract The effects of electron beam irradiation doses (1–7 kGy) on the quality of weever ( Lateolabrax japonicus ) were investigated during refrigerated storage. The obtained results showed that lower irradiation dose (1–3 kGy) could dramatically extend shelf‐life of weever fillets, guarantee hardness, and chewiness during storage. Biochemical properties of myofibrillar protein (MP) indicated that higher irradiation dose (5 and 7 kGy) significantly accelerated MP oxidization by the increase of carbonyl contents, reducing the sulfhydryl contents and Ca 2+ ‐ATPase activity during storage. Thus, low irradiation dose in combination with refrigerated storage could delay protein oxidation and be more suitable for fresh‐keeping of weever meat. This may provide possible reference for the application of irradiation technology in weever preservation.