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Food Chem

Title:		Effect of 10 MeV E-beam irradiation combined with vacuum-packaging on the shelf life of Atlantic salmon fillets during storage at 4 degrees C
Author(s):		Yang Z; Wang H; Wang W; Qi W; Yue L; Ye Q;
Address:		"Institute of Nuclear Agricultural Sciences, Key Laboratory of Nuclear Agricultural Sciences of Ministry of Agriculture and Zhejiang Province, Zhejiang University, Hangzhou 310029, China"
Journal Title:		Food Chem
Year:		2014
Volume:		20130905
Issue:
Page Number:		535 - 541
DOI:		10.1016/j.foodchem.2013.08.095
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Biochemical properties and gel-forming ability were investigated as a function of storage time to understand the effect of 10 MeV electron linear accelerator irradiation, combined with vacuum-packaging changes, on Atlantic salmon fillets during cold storage at 4 degrees C. The results showed that compared with those of the control samples, pH, water soluble protein and extractable protein were not significantly altered by irradiation. However, pH, water soluble protein and extractable protein changed notably as storage time increased. While salt soluble protein (SSP), total volatile base nitrogen (TVB-N), a(*) values, 2-thiobarbituric acid (TBA) and total viable counts (TVC) were significantly (p<0.05) affected by different irradiation doses, which inhibited the increase in TVB-N but promoted TBA values during the storage period. Moreover, irradiation up to 3 kGy did not significantly change the gel patterns, while the MHC patterns were slightly reduced with the increasing of the storage time"
Keywords:		"Animals Cold Temperature Color Dietary Proteins/analysis Electrophoresis, Polyacrylamide Gel Food Contamination Food Microbiology Food Packaging/*methods Food Preservation/*methods Food Quality Food Storage/*methods Humans Hydrogen-Ion Concentration Molec;"
Notes:		"MedlineYang, Zhen Wang, Haiyan Wang, Wei Qi, Wenyuan Yue, Ling Ye, Qingfu eng Research Support, Non-U.S. Gov't England 2013/10/17 Food Chem. 2014 Feb 15; 145:535-41. doi: 10.1016/j.foodchem.2013.08.095. Epub 2013 Sep 5"