Abstract
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 ΔE values (ΔE > 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.
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