کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
7600832 1492146 2014 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effect of 10 MeV E-beam irradiation combined with vacuum-packaging on the shelf life of Atlantic salmon fillets during storage at 4 °C
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Effect of 10 MeV E-beam irradiation combined with vacuum-packaging on the shelf life of Atlantic salmon fillets during storage at 4 °C
چکیده انگلیسی
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 °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.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 145, 15 February 2014, Pages 535-541
نویسندگان
, , , , , ,