Journal of Radiation Research and Radiation Processing, Volume. 41, Issue 6, 060404(2023)

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

Ling XU1、*, Lihao WU1, Gong CHEN1, Sisi WU1, Kang REN1, Yanyan ZHOU1, Yunjian WU2, Lianghao YAN2, and Wenzhong GUO2
Author Affiliations
  • 1State Key Laboratory of Infectious Disease Vaccine Development, Xiang An Biomedicine Laboratory & School of Public Health, Xiamen University, Xiamen 361102, China
  • 2Fujian Huisheng Biotechnology Co.Ltd., Zhangzhou 363000, China
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    Figures & Tables(9)
    Protein of electron beam irradiated frozen Litopenaeus vannamei
    TVB-N of electron beam irradiated frozen Litopenaeus vannamei
    Fat of electron beam irradiated frozen Litopenaeus vannamei
    pH of electron beam irradiated frozen Litopenaeus vannamei
    Amino acid content of electron beam irradiated Litopenaeus vannamei: (a) histidine; (b) methionine
    Texture profile analysis on hardness(a), springiness (b), chewiness (c), resilience (d), cohesiveness (e), adhesiveness (f), gumminess (g), schematic (h) of electron beam irradiated frozen Litopenaeus vannamei
    • Table 1. Amino acid content of electron beam irradiated Litopenaeus vannamei

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      Table 1. Amino acid content of electron beam irradiated Litopenaeus vannamei

      氨基酸含量/(mg·(100 g)-1)

      Amino acid content

      吸收剂量/ kGy Absorbed dose
      03468912
      精氨酸Arg24.26±9.3820.52±12.1225.78±14.8725.05±14.3827.42±7.8121.62±22.0120.32±16.62
      赖氨酸Lys12.43±5.4910.57±5.3413.64±3.7711.54±6.0216.63±8.3910.68±5.037.88±6.56
      亮氨酸Leu15.06±4.4513.65±2.8915.57±6.3113.64±8.9219.83±9.5814.97±11.748.89±7.61
      苏氨酸Thr1.97±1.112.98±2.401.53±1.451.92±1.023.72±1.033.52±2.682.66±2.08
      甘氨酸Gly12.64±3.7312.29±3.1311.52±2.0610.16±6.0418.04±10.6514.18±8.1710.57±4.36
      缬氨酸Val6.16±2.626.54±2.886.19±2.826.06±2.889.56±3.848.23±4.895.04±3.24
      异亮氨酸Ile5.49±1.935.63±2.285.36±2.215.55±3.068.35±3.957.14±4.534.81±2.92
      蛋氨酸Arg3.24±0.502.34±1.222.21±0.492.02±1.683.92±3.572.20±1.461.21±1.07*
      组氨酸His1.98±0.802.41±1.162.64±1.403.42±1.644.40±0.74*3.04±2.803.01±1.62
      苯丙氨酸Phe5.90±2.825.45±1.436.27±1.835.21±1.878.85±4.257.87±4.355.05±2.61
      谷氨酸Glu20.74±4.9816.52±7.0118.97±5.3722.83±12.7734.16±31.7925.47±27.0120.79±14.05
      天冬氨酸Asn10.12±6.116.12±6.906.89±7.3712.89±9.5815.73±15.6011.33±17.919.70±9.31
      酪氨酸Tyr4.29±1.351.83±1.602.97±0.731.49±0.514.69±3.772.36±3.131.97±1.33
    • Table 2. Microbiological colony of electron beam irradiated frozen Litopenaeus vannamei

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      Table 2. Microbiological colony of electron beam irradiated frozen Litopenaeus vannamei

      吸收剂量 / kGy

      Absorbed dose

      菌落总数/(CFU·g-1)

      Total plate count

      金黄色葡萄球菌/(CFU·g-1)

      Staphylococcus aureus

      大肠杆菌/(CFU·g-1)

      Escherichia coli

      02.5×1052×1029.5×102
      35×1045×105×10
      4---
      6---
      8---
      9---
      12---
    • Table 3. Sensory evaluation on electron beam irradiated frozen Litopenaeus vannamei

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      Table 3. Sensory evaluation on electron beam irradiated frozen Litopenaeus vannamei

      吸收剂量 / kGy Absorbed dose
      034689
      颜色评分Color4.14±0.82*4.38±0.744.50±0.544.13±0.844.50±0.544.25±0.46
      杂质评分Impurity4.15±1.034.50±0.764.13±0.994.13±0.994.38±1.064.38±0.74
      外观评分Appearance4.14±0.944.00±1.074.31±0.703.88±1.134.63±0.524.25±0.71
      气味评分Odor3.51±1.083.75±1.173.38±1.193.94±0.864.38±0.743.81±0.92
      口感评分Texture3.86±0.81*4.00±0.763.88±0.994.06±0.784.31±0.464.19±0.84

      壳/肉黏着性

      Crust/tissue adhesiveness

      3.90±0.913.81±0.653.75±0.894.00±1.074.13±0.644.38±0.74
      口味评分Taste3.79±1.034.00±0.933.50±1.203.50±1.074.50±0.544.06±1.00
      总分Total27.49028.43827.43827.62630.81329.314
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    Ling XU, Lihao WU, Gong CHEN, Sisi WU, Kang REN, Yanyan ZHOU, Yunjian WU, Lianghao YAN, Wenzhong GUO. Effects of electron beam irradiation on the properties of frozen Litopenaeus vannamei[J]. Journal of Radiation Research and Radiation Processing, 2023, 41(6): 060404

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    Paper Information

    Category: Research Articles

    Received: Aug. 1, 2023

    Accepted: Sep. 27, 2023

    Published Online: Jan. 3, 2024

    The Author Email: XU Ling (lingxu@xmu.edu.cn)

    DOI:10.11889/j.1000-3436.2023-0064

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