Abstract:In this study, cooked silver carp cubes were used as the raw materials, and they were treated with electron beam at 0, 4 or 8 kGy then stored at room temperature and 4 ℃, respectively. By measuring the changes in total viable count (TVC), pH value and thiobarbituric acid (TBA) value, peroxide value (POV), total volatile base nitrogen (TVB-N) value and texture of the silver carp cubes during storage, the effects of different irradiation doses and storage temperatures on cooked silver carp cubes on storage quality of the silver carp cubes. The results showed that the higher the irradiation dose, the better the sterilization effect was, and the sterilization effect for the storage at 4 ℃ was better than that at room temperature. The storage temperature had insignificant effect on the pH value of silver carp cubes, whilst the irradiation at 8 kGy significantly reduced the pH value of fish cubes (P<0.05). The TBA value of silver carp cubes increased with the increase of irradiation dose, but different irradiation doses and different storage temperatures (P>0.05) caused insignificant difference. Electron beam irradiation effectively inhibited the increases of POV value and TVB-N value (P<0.05) compared with the unirradiated group. Texture analyses revealed that at storage temperature of 4 ℃ and irradiation dose of 4 kGy, the sterilization effect could be maintained, while the textural indices (hardness, elasticity, chewiness, etc) of the cooked silver carp cubes being improved. In summary, the cooked silver carp cubes cold be preserved the best at an irradiation dose of 4 kGy and storage temperature of 4 ℃. The above research will provide a theoretical basis for the application of electron beam irradiation in storing and preserving silver carp.
