Abstract:In this study, the effects of 4 kGy electron beam irradiation (EBI4) and 8 kGy electron beam irradiation (EBI8) on the quality of ready-to-eat crayfish tail during the storage under cold conditions were studied. The changes in total colony count, TVB-N, TBA, pH and sensory quality, as well as the changes detected by electronic nose before and after storage, were determined. The results showed that the growth and reproduction of microorganisms were effectively inhibited by 4 kGy and 8 kGy electron beam irradiation, with the number of microorganisms still not exceeding the limit values at the end of the storage period (which were 4.64 and 4.26 lg CFU/g, respectively). During the storage period, TVB-N value was effectively inhibited, and the shrimp meat was prevented from spoilage. Compared with 8 kGy, 4 kGy irradiation could better maintain the quality of ready-to-eat crayfish and reduce the degree of fat oxidation, with the change of pH value resembling more the change of non-irradiated crayfish, and the sensory acceptance was higher during the storage period. After 4 kGy electron beam irradiation, the smell of crayfish resembled more that of the untreated ready-to-eat crayfish, with its flavor being retained better. Therefore, in actual production, 4 kGy electron beam irradiation treatment combined with refrigeration is more beneficial to maintaining the quality of ready-to-eat crayfish tail.