Abstract
The aim of this article is to develop a method for determining the dose of radiation in the processing of chilled fish and its effect on the antioxidant activity and thermophysical characteristics of muscle tissue. Radiation processing of chilled fish was performed using a linear electron accelerator model LEA-10-10S2. The dose of radiation was determined by the method of electron-paramagnetic resonance. After being treated with ionizing radiation, the cooled fish meets the requirements of the technical regulations of TR TU 021/2011 “On food safety” and TR EAEU 040/2016 “On the safety of fish and fish products”. As a result of our research, a correlation was established between the area of the Electron Paramagnetic Resonance (EPR) signal and the absorbed dose of the radiation dose. We proved a decrease in the antioxidant activity of muscle tissue of fish with an increase in radiation dose. It is established that radiation treatment of chilled fish affects the thermophysical properties of muscle tissue.
Highlights
Defrosted fish is a perishable food product and its shelf life is determined by the development of microorganisms, the action of tissue enzymes and the resistance of fat to oxidative deterioration
6.3–6.6 pH and water activity [1]. Fermentation such as, for example, bacterial deaminase leads to the breakdown of fish protein into free amino acids and their further autolysis with the formation of decomposition products, which worsen the organoleptic characteristics of the product
It has been established that the radiation of fish leads to a significant decrease in antioxidant activity (AOA), which is consistent with the activation of fish lipid peroxidation
Summary
Defrosted fish is a perishable food product and its shelf life is determined by the development of microorganisms, the action of tissue enzymes and the resistance of fat to oxidative deterioration.defrosted fish is characterized by high microbial contamination (up to 102 –104 bacteria per1 cm of surface) due to the penetration of microorganisms from the gastrointestinal tract into muscle tissue with favorable conditions for the development of microflora, in particular, with a high value of6.3–6.6 pH and water activity [1]. Defrosted fish is a perishable food product and its shelf life is determined by the development of microorganisms, the action of tissue enzymes and the resistance of fat to oxidative deterioration. Fish contains digestible fats with a high content of polyunsaturated fatty acids, but at the same time, the presence of fatty acids in fish causes the rapid development of oxidative damage. It should be noted, that thermophysical characteristics play some role for the conservation of freshly caught fish, i.e., the ability to conduct and accumulate heat/cold. The thermophysical properties of fish muscle tissue depend on its chemical composition, muscle tissue density, etc
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