Effect of 10 MeV E-beam irradiation combined with vacuum-packaging on the shelf life of Atlantic salmon fillets during storage at 4 C

Food Chemistry

Volumn 145, Issue , 2014, Pages 535-541

  Yang, Zhen ^a   Wang, Haiyan ^a   Wang, Wei ^a   Qi, Wenyuan ^b   Yue, Ling ^b   Ye, Qingfu ^a  

^a ZHEJIANG UNIVERSITY   (China)

^b INSTITUTE OF EDIBLE FUNGI   (China)

Author keywords

Atlantic salmon; Biochemical properties; E beam irradiation; Shelf life

Indexed keywords

2-THIOBARBITURIC ACID; ATLANTIC SALMON; BIOCHEMICAL PROPERTIES; E-BEAM IRRADIATION; GEL-FORMING ABILITY; SALT-SOLUBLE PROTEINS; SHELF LIFE; WATER SOLUBLE PROTEIN;

COLD STORAGE; IRRADIATION; PROTEINS; VACUUM;

RADIATION;

NITROGEN; PROTEIN; SALT SOLUBLE PROTEIN; THIOBARBITURIC ACID; UNCLASSIFIED DRUG; VOLATILE AGENT; WATER SOLUBLE PROTEIN; PROTEIN INTAKE; THIOBARBITURIC ACID DERIVATIVE; VOLATILE ORGANIC COMPOUND;

ARTICLE; ATLANTIC SALMON; BIOCHEMISTRY; CONTROLLED STUDY; CRYOPRESERVATION; ELECTRON; GEL; IRRADIATION; LINEAR ACCELERATOR; MOISTURE; NONHUMAN; PH; SHELF LIFE; SOLUBILITY; STORAGE; TIME; VACUUM; ANALYSIS; ANIMAL; COLD; COLOR; FOOD CONTAMINATION; FOOD CONTROL; FOOD PACKAGING; FOOD PRESERVATION; FOOD QUALITY; FOOD STORAGE; HUMAN; MICROBIOLOGY; MOLECULAR WEIGHT; ODOR; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROCEDURES; PROTEIN INTAKE; SEA FOOD; TASTE;

SALMO SALAR;

ANIMALS; COLD TEMPERATURE; COLOR; DIETARY PROTEINS; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; FOOD QUALITY; FOOD STORAGE; HUMANS; HYDROGEN-ION CONCENTRATION; MOLECULAR WEIGHT; NITROGEN; ODORS; SALMO SALAR; SEAFOOD; TASTE; THIOBARBITURATES; VACUUM; VOLATILE ORGANIC COMPOUNDS;

EID: 84884189038     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.08.095     Document Type: Article

References (30)

1. J. Aguirre, M.R. Rodríguez, R. González, and G. García de Fernando E-beam irradiation affects the maximum specific growth rate of Bacillus cereus International Journal of Food Science & Technology 48 2 2013 382 386
2. H.A. Al-Kahtani, H.M. Abu-Tarboush, A.S. Bajaber, M. Atia, A.A. Abou-Arab, and M.A. El-Mohaddidi Chemical changes after irradiation and post-irradiation storage in Tilapia and Spanish Mackerel Journal of Food Science 61 1996 4
3. H. An, V. Weerasinghe, T.A. Seymour, and M.T. Morrissey Cathepsin degradation of Pacific whiting surimi proteins Journal of Food Science 59 5 1994 1013 1017
4. S. Benjakul, T.A. Seymour, M.T. Morrissey, and H. An Physicochemical changes in Pacific whiting muscle proteins during iced storage Journal of Food Science 62 4 1997 729 733
5. C.R. Capillas, and A. Moral Sensory and biochemical aspects of quality of whole bigeye tuna (Thunnus obesus) during bulk storage in controlled atmospheres Food Chemistry 89 3 2005 347 354
6. C. Chomnawang, K. Nantachai, J. Yongsawatdigul, S. Thawornchinsombut, and S. Tungkawachara Chemical and biochemical changes of hybrid catfish fillet stored at 4 C and its gel properties Food Chemistry 103 2 2007 420 427
7. I. Chouliara, I.N. Savvaidis, K. Riganakos, and M.G. Kontominas Shelf-life extension of vacuum-packaged sea bream (Sparus aurata) fillets by combined γ-irradiation and refrigeration: microbiological, chemical and sensory changes Journal of the Science of Food and Agriculture 85 2005 779 784
8. W.J. Dyer, H.V. French, and J.M. Snow Proteins in fish muscle: I extraction of protein fractions in fresh fish Journal of the Fish Research Board of Canada 7 1950 585
9. W.J. Fan, Y.L. Chi, and S. Zhang The use of a tea polyphenol dip to extend the shelf life of silver carp (Hypophthalmicthys molitrix) during storage in ice Food Chemistry 108 1 2008 148 153
10. A.E. Goulas, and M.G. Kontominas Effect of salting and smoking-method on the keeping quality of chub mackerel (Scomber japonicus): Biochemical and sensory attributes Food Chemistry 93 3 2005 511 520
11. A.E. Goulas, and M.G. Kontominas Combined effect of light salting, modified atmosphere packaging and oregano essential oil on the shelf-life of sea bream (Sparus aurata): Biochemical and sensory attributes Food Chemistry 100 1 2007 287 296
12. L. Hultmann, and T. Rustad Iced storage of Atlantic salmon (Salmo salar) - Effects on endogenous enzymes and their impact on muscle proteins and texture Food Chemistry 87 1 2004 31 41
13. E. Hyytia, S. Hielm, M. Mokkila, A. Kinnunen, and H. Korkeala Predicted and observed growth and toxigenesis by Clostridium botulinum type E in vacuum-packaged fishery products challenge tests International Journal of Food Microbiology 47 1999 161 169
14. J. Jaczynski, and J.W. Park Physicochemical properties of surimi seafood as affected by electron beam and heat Journal of Food Science 68 2003 1626 1630
15. E. Jaffrès, V. Lalanne, S. Macé, J. Cornet, M. Cardinal, and T. Sérot Sensory characteristics of spoilage and volatile compounds associated with bacteria isolated from cooked and peeled tropical shrimps using SPME-GC-MS analysis International Journal of Food Microbiology 147 3 2011 195 202
16. K. Jeevanandam, A. Kakatkar, S.N. Doke, D.R. Bongirwar, and V. Venugopal Influence of salting and gamma irradiation on the shelf-life extension of threadfin bream in ice Food Research International 34 2001 739 746
17. M. Křížek, K. Matějková, F. Vácha, and E. Dadáková Effect of low-dose irradiation on biogenic amines formation in vacuum-packed trout flesh (Oncorhynchus mykiss) Food Chemistry 132 1 2012 367 372
18. M. Le Maire, L. Thauvette, B. De Foresta, A. Viel, G. Beauregard, and M. Potier Effects of ionizing radiations on proteins. Evidence of non-random fragmentations and a caution in the use of the method for determination of molecular mass Biochemical Journal 267 1990 431 439
19. R.C. Lindsay Chemical basis of the quality of seafood flavors and aromas Marine Technology Society Journal 1991 16 22
20. B.M. Löffler, and H. Kunze Refinement of the Coomassie brilliant blue G assay for quantitative protein determination Analytical Biochemistry 177 1989 100 102
21. S. Manju, L. Jose, T.K. Srinivasa Gopal, C.N. Ravishankar, and K.V. Lalitha Effects of sodium acetate dip treatment and vacuum-packaging on chemical, microbiological, textural and sensory changes of Pearlspot (Etroplus suratensis) during chill storage Food Chemistry 102 2007 27 35
22. M. Medina, M.C. Cabeza, D. Bravo, I. Cambero, R. Montiel, and J.A. Ordonez A comparison between E-beam irradiation and high pressure treatment for cold-smoked salmon sanitation: Microbiological aspects Food Microbiol 26 2 2009 224 227
23. D.M.S. Munasinghe, T. Ohkubo, and T. Sakai The lipid peroxidation induced changes of protein in refrigerated yellowtail minced meat Fisheries Science 71 2005 462 464
24. K.C. Nam, M. Du, C. Jo, and D.U. Ahn Effect of ionizing radiation on quality characteristics of vacuum-packaged normal, pale-soft-exudative, and dark firm dry pork Innovative Food Science & Emerging Technologies 2002 73 79
25. A. Paari, P. Kanmani, R. Satishkumar, N. Yuvaraj, V. Pattukumar, and Mona. Agrawal The combined effect of irradiation and antioxidant packaging on shelf life extension of goat fish (Parupeneus Indicus): Microbial, chemical and Epr spectral assessment Journal of Food Processing and Preservation 36 2 2012 152 160
26. V. Suvanich, M.L. Jahncke, and D.L. Marshall Changes in selected chemical quality characteristics of channel catfish frame mince during chill and frozen storage Journal of Food Science 65 1 2000 24 29
27. V. Venugopal, S.N. Doke, and P. Thomas Radiation processing to improve the quality of fishery products Critical Reviews in Food Science and Nutrition 39 1999 391 440
28. V.C. Witte, G.F. Krause, and M.E. Bailey A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage Journal of Food Science 35 1970 582 585
29. Y. Yagiz, H.G. Kristinsson, M.O. Balaban, B.A. Welt, S. Raghavan, and M.R. Marshall Correlation between astaxanthin amount and a value in fresh Atlantic salmon (Salmo salar) muscle during different irradiation doses Food Chemistry 120 1 2010 121 127
30. J. Yongsawatdigul, and J.W. Park Biochemical and conformational changes of actomyosin from threadfin bream stored in ice Food Chemistry and Toxicology 67 3 2002 985 990