Effect of E-beam irradiation on the qualitative attributes of shrimp (Penaeus vannamei)

As a non-thermal food processing technology, Electron beam (E-beam) irradiation has been used to enhance microbial safety by deactivating unwanted spoilage and pathogenic microorganisms in food industry. This study evaluated the effects of E-beam irradiation at doses killing SARS-COV-2 on qualities and sensory attributes. The results showed that irradiation caused little effect on the proximate composition, amino acid content, texture, and sensory attributes (P > 0.05). However, E-beam increased TBARS (Thiobarbituric acid reactive substances) and lowered vitamin E content in dose-dependently. Irradiation up to 10 kGy significantly decreased unsaturated fatty acid (UFA) content and inhibited the increase in TVB-N (The total volatile basic nitrogen) while reducing cohesiveness and chewiness (P < 0.05). E-beam irradiation with 7-10 kGy caused greater Delta E values (Delta E > 5) via the significant increase of b*, accompanied by big visual difference in shrimp (P < 0.05). A dose of 4 kGy E-beam irradiation was recommended without altering its physicochemical properties and sensory attributes.

Automated summary

As a non-thermal food processing technology, Electron beam (E-beam) irradiation is effective in enhancing microbial safety by deactivating unwanted spoilage and pathogenic microorganisms in the food industry. This study evaluated the effects of E-beam irradiation on qualities and sensory attributes at doses capable of killing SARS-COV-2. The results showed minimal impact on the composition, texture, and sensory attributes of the food, but significant changes in TBARS, vitamin E content, unsaturated fatty acid content, TVB-N, and sensory appearance were observed at higher irradiation doses.