Application of electron beam irradiation as a non-thermal technology in seafood preservation
Wei Qi, Jun Mei, Jing Xie
Abstract
Food safety has been a concern of consumers, especially in seafood storage. Many methods have been developed to inhibit the reproduction of microorganisms and preservation of seafood. Non-thermal technology, particularly electron beam irradiation (EBI), can improve the safety of seafood by inactivating food-borne pathogens without significantly affecting the nutritional and sensory characteristics of seafood. Compared to other non-thermal techniques. EBI is considered a new non-thermal technology for seafood due to is it low price, non-pollution, and good antibacterial effect. However, this technology still has some limitations, such as lipid oxidation (LPOD), protein oxidation (PNOD), physicochemical changes, and sensory changes, which restrict its application in seafood. This review aims to highlight new insights into the application of EBI in seafood processing and storage. This paper focused on the application and sterilization mechanism of EBI, summarized the factors affecting the sterilization effect of EBI, such as irradiation dose, storage environment, microbial species, and seafood size, and emphasized the direction of future research. In addition, EBI combined with antioxidants can effectively overcome the limitations of its application in seafood preservation and extend the shelf life of seafood. Therefore, EBI is expected to have broad commercial utility in improving seafood quality and reducing microbial hazards in seafood.