Effects of Electron Beam Irradiation on Preservation of Mussel Meat

In order to study the effects of electron beam irradiation on preservation and quality of mussel meat,an ice storage experiment was conducted on mussel meat treated by electron beam irradiation with different doses of 0~9 kGy. The results showed that the electron beam reduced the total number of colonies and slowed the rise of total volatile base nitrogen of the mussel meat. Electron beam irradiation at doses of 1,3,5,7 and 9 kGy extended the shelf life of mussel meat stored in ice for 6,10,12,13 and 13d,respectively. But the effects on sensory evaluation,the total colony count,TVB-N and shelf life were not significantly different with electron beam irradiation at doses of 5~9 kGy. The electron beam irradiation accelerated the oxidation of mussel meat fat to some exten,moreover,the higher the irradiation dose of electron beam,the faster the rise of thiobarbital acid value(TBA),and the larger the maximum value. At the same time,the contents of various amino acids in mussel meat decreased to different degrees after electron beam irradiation at doses of 7~9 kGy. In general,electron beam irradiation had better effect of preservation on mussel meat at dose of 5 kGy.