Effects of electron beam irradiation on the properties of frozen Litopenaeus vannamei

Abstract

Electron beam (EB) irradiation is an efficient method for avoiding microbial contamination affecting food quality. To explore the properties of Litopenaeus vannamei after EB sterilization, samples were irradiated at an absorbed dose of 0-12 kGy using a 10-MeV backward wave linear accelerator and tested for protein, fat, and amino acid content; pH; volatile saline nitrogen; textural features; microbiology; and organoleptic satisfaction. The results showed that the protein content and fat content were in the normal range. In the optimal absorbed dose range (6-8 kGy), TVB-N, which characterizes the freshness of shrimp, was apparently lower. Further, most of the amino acids peaked; textural features such as chewiness and cohesiveness were significantly enhanced; no microbial colonies were detected; and both color and taste were relatively better. These results suggest that EB irradiation sterilization is an effective method for microbiological control of food, and it results in greater freshness without degradation of the properties of frozen Litopenaeus vannamei in terms of nutrient content and other properties.

Keywords

• litopenaeus vannamei
• electron beam irradiation
• sterilization